Jungle Curry Stuffed Bell Peppers
Servings
4servings
Servings
4servings
Ingredients
Instructions
  1. In a large saucepan or dutch oven, combine curry paste with 1/4 cup water over medium-high heat and stir for a minute, until it forms a loose paste and is fragrant. Add beef and saute, breaking it up into large chunks while it cooks. Add chicken stock, green beans, bamboo shoots, fish sauce and sugar. Bring to a boil, cover, and turn heat down to a simmer for 2 minutes.
  2. Quarter the eggplants or cut into 2-inch chunks, and add to the pan with a splash of lime juice. Bring back to a boil, re-cover, lower heat again, and cook for another 2 minutes. Remove from heat, adjust seasonings as needed, and stir in half the basil and cooked rice.
  3. Halve bell peppers and remove stem and seeds. Bring about 4 quarts of water to boil with a tsp of salt in a large pot. Add pepper halves to boiling water. Cook for about 3 minutes, or until beginning to soften, then remove with a slotted spoon and let dry.
  4. Preheat oven to 350 degrees. Place pepper halves in 9×13 inch baking dish and fill with curry-rice mixture (you may have some left over, you can eat it by itself!) Bake for about 15-20 minutes, or until peppers are soft. Sprinkle with remaining basil and serve.