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Taste of Thai Stuffed Red Bell Peppers

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Submitted by: Margee B.

 

These colorful stuffed peppers are packed with Asian flavors--basmati rice, coconut milk, and garlic chili sauce.
 

Ingredients

  • 1 cup basmati rice
  • 1 14 oz can light unsweetened coconut milk
  • 3/4 cup water
  • 4 medium red bell peppers
  • 2 teaspoons peanut oil
  • 1/3 cup chopped celery
  • 1/2 cup chopped green onion
  • 1 cup sliced shitake mushrooms
  • 2 teaspoons minced garlic
  • 1 teaspoon minced peeled ginger
  • 1 teaspoon garlic chili sauce
  • 1 tablespoon low sodium soy sauce
  • 2 tablespoons creamy peanut butter
  • 1/2 cup chopped roasted peanuts

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Method

Preheat broiler. In a 2 quart sauce pan add rice, 1 cup coconut milk, and water; bring to a boil. Reduce heat to low, cover, and cook for 20 minutes or until all liquid is absorbed. Let rest for 5 minutes then fluff with fork. Meanwhile cut peppers in half lengthwise, remove core and seeds. Place halves in a 13 x 9 x 2 inch baking dish skin side up. Broil until skin is slightly charred but still firm, about 4 minutes. Heat oil in a large nonstick skillet over medium high heat. Saute celery, green onions and mushrooms for 3 minutes then add garlic and ginger and saute for 1 minute more. Stir in garlic chili sauce, soy sauce, peanut butter and remaining coconut milk. When mixture is blended stir in fluffed rice. Turn pepper halves over, stuff with rice mixture, and then top each with equal amounts of peanuts. Place back in baking dish and bake at 350 degrees until heated through, about 15 minutes.

 

Notes:

 

Number of Servings: 4

 

Submitted by: Margee B. ()

 

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