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Thai Stuffed Peppers 2

Serves 4 to 6 Entree vegetarian

Thai Stuffed Peppers 2

Thai Stuffed Peppers 2 is a beloved dish at Thai home tables, celebrated for its simplicity and heartiness. It embodies the essence of home cooking, where ingredients are measured by feel and intuition rather than strict recipes. This version is a true reflection of how a Thai family cook would bring it to life, with a focus on generous use of fat and seasoning adjusted by hand. Gathered around the table, family and friends share in the comfort of this meal, which is as much about the act of cooking as it is about the enjoyment of eating.

The flavors are a harmonious blend of tender bell peppers enveloping a savory rice filling, enriched by the sweetness of sautéed onions and the warmth of olive oil. Each bite offers a satisfying texture, with the softness of cooked rice complemented by the crispness of the peppers. The finishing touch of herbs brings a fresh, aromatic note that ties the dish together beautifully. This is a meal meant for sharing, inviting everyone to savor its comforting and familiar taste.

Ingredients

  • 6bell peppers
  • 200 grice
  • 1onion
  • 80 mlolive oil
  • herbs — chopped
  • to tastefine sea salt and black pepper

Method

  1. Begin by preparing the bell peppers. Cut the tops off 6 bell peppers and remove the seeds and membranes inside. Rinse them under cold water to ensure they are clean. Pat them dry with a kitchen towel and set aside.
  2. Rinse 200 g of rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming too sticky. Drain the rice well and set aside.
  3. Finely chop 1 onion. In a large skillet or saucepan, heat 80 ml of olive oil over medium heat. Add the chopped onion and cook slowly, stirring occasionally, until the onion is soft and translucent. This should take about 5 minutes, and the onion should not brown.
  4. Add the rinsed rice to the skillet with the onions. Stir well to coat the rice with the oil and onion mixture. Continue to cook for another 2-3 minutes, allowing the rice to absorb the flavors. The rice should start to look slightly opaque.
  5. Season the rice and onion mixture with fine sea salt and black pepper to taste. Add your choice of herbs, such as cilantro or Thai basil, finely chopped, to infuse the dish with fresh flavor. Stir well to combine.
  6. Carefully stuff each bell pepper with the rice mixture, pressing down gently to pack it in. Place the stuffed peppers upright in a baking dish. Drizzle a little olive oil over the tops of the peppers to help them roast evenly.
  7. Cover the baking dish with aluminum foil and place it in a preheated oven at 180°C (350°F). Bake until the peppers are tender and the rice is fully cooked, about 30-35 minutes. The peppers should be soft to the touch and slightly wrinkled.
  8. Remove the foil and bake for an additional 10 minutes to allow the tops to brown slightly. This will add a nice texture contrast. Once done, remove from the oven and let them cool slightly before serving.
  9. Taste the filling for salt before serving. Adjust if necessary by sprinkling a little more salt over the top. Serve the Thai Stuffed Peppers warm, ideally with a side of fresh herbs for garnish, and enjoy the dish family-style.
Cover of Authentic Thai Cuisine
From the cookbook

Authentic Thai Cuisine

This recipe is from Authentic Thai Cuisine by Yassine Sbiti — the Thai volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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