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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Slice off the tops of the peppers and remove and discard the seeds and membranes. Removing the stems, chop the pepper tops and set aside. Arrange the peppers upright in a 5 1/2-6 quart slow cooker. | 2. Heat 1 tablespoons of the oil in a large skillet over medium heat. Add the onion and chopped pepper tops, cover and cook until softened, about 5 minutes. | 3. In a medium-size bowl, combine the onion mixture, rice, coconut, cashews, basil, lime juice and sugar and season with salt and pepper to taste. Chop one half of the mango and add to the stuffing. Mix well and spoon into the pepper cavities, packing it lightly. Cover and cook on LOW for 4 hours, until the peppers are tender but still hold their shape. | 4. Cut remaining mango half into thin slices and use to garnish the peppers when they are ready to serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
green bell pepper	4			-	-	-	-
peanut oil	2	tablespoons		238.68	0.0	0.0	27.0
red onion	1		chopped	60.0	14.01	1.65	0.15
grain rice	2	cups	cooked	-	-	-	-
coconut	1/2	cup	unsweetened shredded dried	141.6	6.0920000000000005	1.3319999999999999	13.395999999999999
cashew	1/2	cup	unsalted dry-roasted chopped	-	-	-	-
thai basil	1/2	cup	chopped	-	-	-	-
lime juice	2	teaspoons		2.5208	0.8490000000000001	0.0423	0.0071
sugar	1	teaspoon		18.354	4.5908	0.0	0.0
salt black pepper			ground	-	-	-	-
mango	1		ripe peeled halved cut	99.0	24.717	1.3530000000000002	0.627

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.