Stuffed Sweet Peppers

Stuffed Sweet Peppers

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To serve – 4

Preparation time – 5 minutes
Cooking time – 15-17 minutes

Beautifully light and tender peppers. Try different types of mushrooms to ring the changes.

Nutritional Value per serving:
Energy 89 kcal/ 374kj; Protein 5.1; Carbohydrate 10.6g of which sugars 9.9g; Fat 3.2g of which saturates 0.8g; Cholesterol 48mg; Calcium 27mg; Fibre 3.5g; Sodium 563mg.


3 garlic cloves, finely chopped 2 coriander roots, or stalks, finely chopped 400 g/ 14 oz brown mushrooms, quartered 5 ml/ 1 tsp Thai red curry paste 1 egg lightly beaten 15-30 ml/ 1-2 tbsp light soy sauce 2.5 ml/ ½ tsp sugar 3 kaffir lime leaves, finely chopped 4 yellow peppers, halved lengthways and deseeded. (Can use red or orange peppers if preferred)


  1. In a mortar or spice grinder, pound or blend the garlic with the coriander roots or stalks. Scrape into a bowl.
  2. 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.
  3. Place the pepper halves in a single layer in a steamer basket.
  4. Spoon the mixture loosely into the pepper halves.
  5. Bring the water to the boil, then lower the heat to a simmer.
  6. Steam the peppers for 15 minutes, or until the flesh feels tender when tested with a knife tip.
  7. Serve hot.

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