Nam Prik and Honey Stuffed Peppers
A Thai-Spanish original, roasted red peppers filled with a Thai nam prik paste and honey-spiced rice and prawn stuffing so the Spanish pimiento relleno tradition and the Thai chilli paste base produce a dish where the roasted pepper sweetness, the nam prik heat, and the honey depth are all structurally present.
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Cut tops off 4 large red peppers, remove seeds. Finely dice 2 shallots and grate 2 garlic cloves. Roughly chop 150g raw prawns. Thinly slice 2 spring onions. Roughly chop 10g fresh coriander. Cook 300g jasmine rice if not already done. Have 2 tbsp nam prik pao, 1.5 tbsp honey, 1.5 tbsp fish sauce, and 1 tbsp lime juice measured and ready.
Roast
Preheat oven to 200°C. Brush 4 peppers inside and out with 1 tbsp olive oil. Place upright in a roasting dish. Roast covered with foil for 15 minutes until slightly softened but still holding shape.
Saute
Heat 1 tbsp neutral oil in a frying pan over medium-high heat. Add diced shallots, cook 3 minutes until softened. Add grated garlic, stir 1 minute. Add chopped prawns, cook 2 minutes until just pink. Stir in nam prik pao and 1.5 tbsp honey, cook 1 minute until fragrant.
Build
Remove pan from heat. Add cooked rice, fish sauce, lime juice, spring onions, and 10g coriander. Toss until fully combined. Taste and adjust honey or fish sauce to balance chilli heat with sweetness. Pack filling firmly into each pepper cavity. Replace pepper tops.
Bake
Return peppers to the roasting dish, cover with foil. Bake 25 minutes. Remove foil and bake 10–12 minutes more until peppers are tender with lightly charred edges.
Plate
Drizzle extra honey over pepper tops, scatter 5g fresh coriander over, and serve with lime wedges.
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