Malaysian stuffed peppers
Author: 
Recipe type: Stuffed Chillies
Cuisine: Malaysian
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
These stuffed peppers differ from many other recipes in that they are steamed rather than fried or baked. They are great on their own as a starter. They may also be served as a ide as part of the Malaysian blue rice salad Nasi Kerabu.
Ingredients
Stuffed Chillies
  • Jalapeno or Padron Chillies – twelve
  • Tuna – 160 grams ( drained and flaked)
  • Onion – one small (coarsely chopped).
  • Garlic – two cloves (finely chopped).
  • Desiccated coconut - ¼ cup
  • Coconut milk – ¼ cup
  • Salt - ¼ teaspoon
  • Ground black pepper – i/8 teaspoon
Instructions
  1. Place the onion and garlic in a grinder. Grind to a fine paste
  2. Place the paste and desiccated coconut and this paste into a bowl.
  3. Add the coconut milk, salt and black pepper.
  4. Add the Tuna
  5. Mix until well combined.
  6. Make a slit in the Chillies. Remove the seeds and white inner membrane
  7. Stuff the Chillies with the coconut/ tuna paste
  8. Steam for ten minutes in a steamer
Notes
Fantastic when served with Malaysian grilled chicken (Ajam percik) and spicy fried fish.

Keywords: Stuffed peppers

Image credit

Shin-Shin Lin /CC BY NC 2.0 / via Flickr
Nutrition Information
Serving size: 50 grams Calories: 82 Fat: 6 grams Saturated fat: 6 grams Carbohydrates: 2 grams Sugar: 1 gram Sodium: 579 mg Fiber: 2 grams Protein: 4 grams
Recipe by The Chilli Workshop at https://chilliworkshop.co.uk/malysian-stuffed-peppers/