Yield: 6 servings
Measure | Ingredient |
---|---|
8 smalls | Green bell peppers |
½ pounds | Fresh mushrooms, chopped |
2 tablespoons | Green onion, chopped |
1 tablespoon | Garlic, chopped |
½ teaspoon | Ginger, chopped |
\N \N | Vegetable oil |
2 eaches | Dried red chili peppers, |
¼ teaspoon | Pepper |
¼ teaspoon | Sugar, optional |
½ tablespoon | Cornstarch dissolved in |
1 tablespoon | Water seeded & slivered |
FILLING
GARNISH
Cut the tops off the peppers, seed them & set aside. Mix together the filling ingredients thoroughly & stuff into the peppers. Place them in a shallow baking dish & bake them in a preheated oven at 350F for 30 minutes. Or steam over high heat for 30 minutes.
Before serving, brush the peppers with oil to make them shine & sprinkle with the chili peppers. Serve hot or at room temperature.
Puangkram C. Schmitz & Michael J. Worman, "Practical Thai Cooking" Submitted By MARK SATTERLY On 09-26-94