Recipe Cuisine: Thai
Theme: Soul Spicy
Thai-Style Spicy Stuffed Capsicums with Parmesan Breadcrumbs
By: Effie Mandas
Ingredients
- • 4 large red capsicums
- • 2 tbsp olive oil
- • 3 garlic cloves, finely minced
- • 1 small brown onion, finely diced
- • 300 g minced chicken
- • 1 tbsp fish sauce
- • 1 tbsp soy sauce
- • 1 tsp brown sugar
- • 1-2 red bird's eye chillies, finely chopped
- • 1 tsp grated ginger
- 1/2 cup cooked jasmine rice
- • 2 tbsp chopped coriander
- • 2 tbsp chopped Thai basil
- Parmesan Crumb Topping
- 1/2 cup panko breadcrumbs
- 1/4 cup finely grated parmesan
- • 1 tbsp melted butter
- • 1/2 tsp chilli flakes
- • Pinch of salt
Product used in recipe
- OBENTO - PANKO BREADCRUMBS
Method
- Method. Prepare the capsicums Preheat oven to 180°C. Slice the tops off the capsicums and remove seeds. Lightly brush the outside with olive oil.
- 2. Cook the filling Heat olive oil in a pan over medium heat.Add onion and garlic and sauté for 2-3 minutes until fragrant
- 3. Add the meat and flavour Add the minced chicken and cook until browned, Stir in fish sauce, soy sauce, brown sugar, ginger and chopped chillies.
- 4. Mix the fillingRemove from heat and stir through cooked jasmine rice, coriander and Thai basil
- 5. Stuff the capsicums Spoon the mixture into each capsicum, pressing down slightly so they're packed well.
- 6. Make the crumb topping Mix panko breadcrumbs, parmesan, melted butter, chilli flakes and salt.
- 7. BakeSprinkle the crumb mixture generously on top of each capsicum.Place in a baking dish and bake for 30-35 minutes, until the capsicums are soft and the topping is golden.
