YES!! So this is my official second original "alia- recipe." Kinda whipped this one up with stuff I found in my friend's kitchen. Hope you like it.
recipe card
serves: 4, prep time: 20 min., cooking time: 40 min.
For the rice:
1 cup (240 ml) water
2 cups (480 g) rice
For the stuffing:
1 can (240 g) of organic black beans
1/2 cup (120 ml) of Parmesan cheese, freshly grated (or dairy free cheese)
3 Tbsp (45 ml) of paprika
3 Tbsp (45 ml) of curry spices
1/2 of Thai peanut sauce
2 Tbs. (30 ml.) basil or Italian spices
Preheat oven to 425F (220C) degrees.
Begin cooking the rice, by taking 1 cup (240 g) of rice to a microwave safe bowl. Add 2 cups (480 ml) of water to the rice. Cover and cook on high for 20 min. Remove and let sit for a few minutes.
In a separate bowl, combine all ingredients for the "Stuffing" mixture. Add rice to the bowl once all ingredients have been mixed. Cut the tops off the bell peppers and add the mixture into the peppers, place tops on peppers and put in a casserole oven safe dish. Add about 1 cup of water to the dish (for steaming). Place peppers into the dish. Cook for 40 min. Check after 25 min. with a knife by piercing the peppers to see how "steamed" they are- to judge how much longer they need in the oven.
ไทยยัดไส้พริกแดงดำถั่วและข้าว
/Thịy yạd s̄ị̂ phrik dæng dả t̄hạ̀w læa k̄ĥāw/
Thai Stuffed Red Peppers with Black beans and Rice recipe card
serves: 4, prep time: 20 min., cooking time: 40 min.
For the rice:
1 cup (240 ml) water
2 cups (480 g) rice
For the stuffing:
1 can (240 g) of organic black beans
1/2 cup (120 ml) of Parmesan cheese, freshly grated (or dairy free cheese)
3 Tbsp (45 ml) of paprika
3 Tbsp (45 ml) of curry spices
1/2 of Thai peanut sauce
2 Tbs. (30 ml.) basil or Italian spices
Preheat oven to 425F (220C) degrees.
Begin cooking the rice, by taking 1 cup (240 g) of rice to a microwave safe bowl. Add 2 cups (480 ml) of water to the rice. Cover and cook on high for 20 min. Remove and let sit for a few minutes.
In a separate bowl, combine all ingredients for the "Stuffing" mixture. Add rice to the bowl once all ingredients have been mixed. Cut the tops off the bell peppers and add the mixture into the peppers, place tops on peppers and put in a casserole oven safe dish. Add about 1 cup of water to the dish (for steaming). Place peppers into the dish. Cook for 40 min. Check after 25 min. with a knife by piercing the peppers to see how "steamed" they are- to judge how much longer they need in the oven.
