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Stuffed Peppers -- Thai Style

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Submitted by muni

YIELD

6 servings

PREP

15 min

COOK

30 min

READY

45 min

Ingredients

8 8
SMALL SMALL GREEN BELL PEPPERS
Filling
½ 226.8
POUND G MUSHROOMS
fresh, chopped
2 3E+1
TABLESPOONS ML SCALLIONS, SPRING OR GREEN ONIONS
chopped
1 15
TABLESPOON ML GARLIC
chopped
½ 2.5
TEASPOON ML GINGER
chopped
¼ 1.3
TEASPOON ML BLACK PEPPER
¼ 1.3
TEASPOON ML SUGAR
optional
½ 7.5
TABLESPOON ML CORNSTARCH
dissolved in
1 15
TABLESPOON ML WATER
Garnish
1 1
2 2
EACH EACH RED CHILI PEPPERS
dried, seeded and slivered *

Directions

Cut the tops off the peppers, seed them and set aside.

Mix together the filling ingredients thoroughly and stuff into the peppers.

Place them in a shallow baking dish and bake them in a preheated oven at 350℉ (180℃) F for 30 minutes.

Or steam over high heat for 30 minutes.

Before serving, brush the peppers with oil to make them shine and sprinkle with the chili peppers.

Serve hot or at room temperature.

* not incl. in nutrient facts Arrow up button

Comments


Tinawashere

You can substitute any type of vegetable for the mushrooms or make a mix.

 

 

Nutrition Facts

Serving Size 143g (5.0 oz)
Amount per Serving
Calories 33 8% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 6mg 0%
Total Carbohydrate 2g 2%
Dietary Fiber 2g 9%
Sugars g
Protein 4g
Vitamin A 8% Vitamin C 135%
Calcium 1% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
 

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