Ingredients with Measurements:
- 4 large bell peppers
- 1 pound ground pork
- 1/2 cup cooked sticky rice
- 1/4 cup chopped fresh cilantro
- 2 tablespoons chopped green onions
- 2 tablespoons minced lemongrass
- 2 tablespoons minced galangal
- 2 tablespoons minced garlic
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon black pepper
Special equipment needed:
- Large baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cut off the tops of the bell peppers and remove the seeds and membranes.
3. In a large bowl, mix together the ground pork, cooked sticky rice, cilantro, green onions, lemongrass, galangal, garlic, fish sauce, soy sauce, brown sugar, cumin, coriander, turmeric, cinnamon, cayenne pepper, and black pepper until well combined.
4. Stuff the bell peppers with the pork mixture, pressing down to fill them completely.
5. Place the stuffed peppers in a large baking dish and cover with aluminum foil.
6. Bake for 30 minutes, then remove the foil and bake for an additional 15-20 minutes, or until the peppers are tender and the pork is cooked through.
7. Let the stuffed peppers cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 50-55 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 345
Fat: 18g
Carbohydrates: 20g
Protein: 25g
Sodium: 780mg
Sugar: 8g
Fiber: 4g
Substitutions for ingredients:
- Ground chicken or turkey can be used instead of ground pork.
- Jasmine rice can be used instead of sticky rice.
- Thai basil can be used instead of cilantro.
- Ground ginger can be used instead of galangal.
Variations:
- Add chopped peanuts or cashews to the pork mixture for added crunch.
- Use poblano peppers instead of bell peppers for a milder flavor.
- Top the stuffed peppers with shredded cheese before baking.
Tips and tricks:
- Make sure to press the pork mixture firmly into the peppers to ensure they are completely filled.
- If the peppers are tipping over in the baking dish, use crumpled aluminum foil to prop them up.
- Leftover stuffed peppers can be stored in the refrigerator for up to 3 days.
Storage instructions:
Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the stuffed peppers in a microwave-safe dish and microwave on high for 1-2 minutes, or until heated through.
Presentation ideas:
Serve the stuffed peppers on a bed of rice or quinoa, and garnish with chopped cilantro or green onions.
Garnishes:
Chopped cilantro, green onions, chopped peanuts or cashews.
Pairings:
Serve with a side of steamed vegetables or a fresh salad.
Suggested side dishes:
Steamed broccoli, roasted sweet potatoes, or a mixed greens salad.
Troubleshooting advice:
If the peppers are not cooking through, cover them with foil and bake for an additional 10-15 minutes.
Food safety advice:
Make sure to wash your hands and any utensils or surfaces that come into contact with raw pork to prevent the spread of bacteria.
Food history:
Sai Ua is a type of sausage from Northern Thailand that is flavored with lemongrass, galangal, and other aromatic herbs and spices.
Flavor profiles:
Savory, slightly spicy, and aromatic.
Serving suggestions:
Serve the stuffed peppers as a main dish for dinner or lunch.
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Region: Thai