Recipe

Dinner

Ignore this recipe for all sections.
Swap recipes if you would rather cook something else.
Refresh this recipe—the next feast will try and select a new recipe if available.
Customize how long you want to see recipes before they refresh.
0
Add a delay before this recipe is recycled from your feasts.
The Weekly Nutritional Targets feature takes precedence over this.
0
Add a delay before this recipe is recirculated back into your feasts.
This may not apply if there are no other recipes available.
Adjust how many servings each recipe should be scaled for.
3
Minimum servings the recipe should be scaled for.
Click into ingredients to ignore and swap them.
Yellow Bell Peppers
Garlic Cloves
Fresh Cilantro (Coriander)
Eggs
Mushrooms
Light Soy Sauce
Granulated Sugar
Kaffir Lime Leaves
Thai Red Curry Paste

Stuffed Sweet Peppers

Use red or orange (bell) peppers if you prefer, or a combination of the two.
Total time: 20 min
Servings: 4
Equipment: Mortar & Pestle & Food Processor
  • 4 Yellow Bell Peppers, halved lengthways and seeded
  • 3 Garlic Cloves, finely chopped
  • 2 Fresh Cilantro (Coriander) roots, finely chopped
  • 1 Eggs, lightly beaten
  • 3 c. Mushrooms, quartered
  • 1 tbsp. Light Soy Sauce
  • 1/2 tsp. Granulated Sugar
  • 3 Kaffir Lime Leaves, finely chopped
  • 1 tsp. Thai Red Curry Paste
  • In a mortar or spice grinder pound or blend the garlic with the coriander roots. Scrape into a bowl.
  • Put the mushrooms in a food processor and pulse briefly until they are finely chopped. Add to the garlic mixture, then stir in the curry paste, egg, sauces, sugar and lime leaves.
  • Place the pepper halves in a single layer in a steamer basket. Spoon the mixture loosely into the pepper halves.
  • Bring the water in the steamer to the boil, then lower the heat to a simmer. Steam until the flesh feels tender when tested with a knife tip. Serve hot.