Spicy stuffed chillies

Gluten Free
Dairy Free
Health score
6%
Spicy stuffed chillies
35 min.
6
478kcal

Suggestions


Are you ready to spice up your meal repertoire with an enticing dish that boasts bold flavors and a delightful kick? Look no further than our Spicy Stuffed Chillies! This gluten-free and dairy-free creation combines a harmonious blend of fresh ingredients, making it not only a delicious treat but also a guilt-free indulgence.

Imagine tender, succulent prawns mingling with savory pork mince, fragrant ginger, and the distinctive crunch of water chestnuts, all expertly packed into long, mild green chillies. If you can’t find these vibrant chillies, red and yellow Romano peppers make for a beautiful alternative, adding a pop of color to your dish while delivering a similar taste. Once stuffed, these beauties are bathed in a luscious coconut milk sauce infused with red curry paste, creating a warm, comforting embrace around every bite.

This dish is perfect for lunch, dinner, or any gathering where you want to impress your guests with a flavor-packed main course. In just 35 minutes, you can prepare a stunning meal that serves six, ensuring plenty for you and your loved ones to enjoy. The combination of spice, richness, and fresh ingredients makes every bite a culinary adventure, making it a memorable addition to your cooking repertoire. So roll up your sleeves and get ready to create a dish that's sure to become a favorite!

Ingredients

  • 175 shrimp raw minced
  • 85 water drained
  • 450 ground pork 
  • tsp fish sauce 
  • tsp sherry dry (or sherry)
  • tsp sesame oil 
  • tbsp ginger fresh grated
  •  spring onion finely chopped
  • 16  to 2 chilies slit green red yellow quartered (if you can't find them, use and Romano peppers, )
  • tbsp vegetable oil 
  • tbsp curry paste red
  • tbsp coconut sugar 
  • tbsp fish sauce 
  • 400 coconut milk canned

Equipment

  • toothpicks

Directions

  1. Mix all the ingredients except the chillies to a loose paste. Slit open the chillies, take the seeds out using a teaspoon, then fill the centres with the mix. Pack it in tightly and seal each one with a toothpick.
  2. Make the sauce: heat the oil and add the curry paste. Reduce the heat and fry the paste gently until fragrant, about 2 mins.
  3. Add the sugar and the fish sauce, then increase the heat and cook for 5 mins, stirring all the time.
  4. Add the coconut milk and bring to the boil, then add 100ml water and stir well.
  5. Drop in the stuffed chillies and reduce the heat to a simmer. Cover and cook for 10 mins. Take from the heat and serve. Can be made up to a day ahead and gently reheated.

Nutrition Facts

Calories478kcal
Protein16.9%
Fat71.03%
Carbs12.07%

Properties

Glycemic Index
19.33
Glycemic Load
1.08
Inflammation Score
-5
Nutrition Score
14.950434549995%

Flavonoids

Catechin
0.03mg
Epicatechin
0.02mg
Hesperetin
0.02mg
Naringenin
0.02mg
Kaempferol
0.03mg
Quercetin
0.22mg

Nutrients percent of daily need

Calories:478.45kcal
23.92%
Fat:38.15g
58.69%
Saturated Fat:20.99g
131.16%
Carbohydrates:14.58g
4.86%
Net Carbohydrates:8.97g
3.26%
Sugar:8.07g
8.96%
Cholesterol:100.96mg
33.65%
Sodium:884.48mg
38.46%
Alcohol:0.43g
100%
Alcohol %:0.17%
100%
Protein:20.42g
40.84%
Vitamin B1:0.57mg
37.92%
Selenium:23.07µg
32.96%
Manganese:0.65mg
32.64%
Phosphorus:262.97mg
26.3%
Fiber:5.62g
22.47%
Vitamin C:17.52mg
21.24%
Vitamin B3:3.91mg
19.54%
Copper:0.34mg
16.85%
Vitamin B6:0.34mg
16.8%
Zinc:2.52mg
16.8%
Magnesium:59.84mg
14.96%
Potassium:500.14mg
14.29%
Vitamin K:12.77µg
12.16%
Iron:2.06mg
11.47%
Vitamin B2:0.18mg
10.71%
Vitamin B12:0.55µg
9.15%
Vitamin A:419.54IU
8.39%
Vitamin B5:0.64mg
6.37%
Calcium:48.1mg
4.81%
Folate:18.55µg
4.64%
Vitamin E:0.51mg
3.39%