Thai-Style Stuffed Pepper

• 1 cup cooked jasmine rice
• 12 oz ground pork
• 2 None kaffir lime leaves, finely shredded
• 2 tbsp finely chopped cilantro, plus sprigs to garnish
• 1 tbsp soy sauce
• 3 small pepper (red and yellow), quartered and seeded
• 4 oz palm sugar, grated, or 1/2 cup firmly packed brown sugar
• 1/4 cup fish sauce
• 2 tbsp tamarind puree
• 1/4 cup vegetable oil

1. Combine rice, ground pork, lime leaves, cilantro and soy sauce in a large bowl. Mix well. Using a teaspoon, fill each pepper quarter with rice mixture until slightly bulging. Smooth over with a wet hand.
2. For the sauce, stir palm sugar, fish sauce, tamarind puree and 1/3 cup water in a small saucepan on medium heat to combine. Reduce heat to low; simmer for 10 mins, until syrupy. Strain and set aside.
3. Meanwhile, heat oil in a large skillet on medium heat. Place pepper in pan, rice-side down. Cook for 4 mins each side, until lightly browned and cooked through. Pour sauce over peppers to serve. Garnish with cilantro sprigs.

jasmine rice, ground pork, lime, cilantro, soy sauce, pepper, palm sugar, fish sauce, tamarind, vegetable oil

Taken from recipes-plus.com/api/v2.0/recipes/36345 (may not work)