Stuffed Peppers -- Thai Style
Yield
6 servingsPrep
15 minCook
30 minReady
45 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | small |
green bell peppers
|
|
| Filling | |||
| ½ | pound |
mushrooms
fresh, chopped |
|
| 2 | tablespoons |
scallions, spring or green onions
chopped |
|
| 1 | tablespoon |
garlic
chopped |
|
| ½ | teaspoon |
ginger
chopped |
|
| ¼ | teaspoon |
black pepper
|
|
| ¼ | teaspoon |
sugar
optional |
|
| ½ | tablespoon |
cornstarch
dissolved in |
|
| 1 | tablespoon |
water
|
|
| Garnish | |||
| 1 | x |
vegetable oil
|
*
|
| 2 | each |
red chili peppers
dried, seeded and slivered |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | small |
green bell peppers
|
|
| Filling | |||
| 226.8 | g |
mushrooms
fresh, chopped |
|
| 3E+1 | ml |
scallions, spring or green onions
chopped |
|
| 15 | ml |
garlic
chopped |
|
| 2.5 | ml |
ginger
chopped |
|
| 1.3 | ml |
black pepper
|
|
| 1.3 | ml |
sugar
optional |
|
| 7.5 | ml |
cornstarch
dissolved in |
|
| 15 | ml |
water
|
|
| Garnish | |||
| 1 | x |
vegetable oil
|
*
|
| 2 | 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.
