Baked Massaman Curry Stuffed Bell Peppers

Ingredients

• 4 each Bell Peppers
• about 450 g Ground Beef
• 2 tbsp Massaman Curry Paste
• 1 can Coconut Milk
• 1 cup Potatoes
• 1/2 cup Onion
• 1/4 cup Peanuts
• 2 each Bay Leaves
• 1 tbsp Vegetable Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to 190°C. Prepare your 4 bell peppers by cutting them in half lengthwise and carefully removing all seeds and membranes.
2. 2Heat 1 tablespoon of vegetable oil in a 30.48 cm skillet over medium-high heat. Add about 450 g of ground beef and cook, breaking it up with a spoon, until it is browned all over, about 5-7 minutes.
3. 3Stir in 2 tablespoons of Massaman curry paste and cook, stirring constantly, for 1 minute until fragrant.
4. 4Pour in 1 can of coconut milk. Add the 1 cup of potatoes, 1/2 cup of onion, 1/4 cup of peanuts, and 2 bay leaves. Bring the mixture to a simmer, then reduce the heat to medium-low and cook, stirring occasionally, until the sauce has thickened and the potatoes are tender when pierced with a fork, about 15-20 minutes.
5. 5Carefully remove and discard the 2 bay leaves from the mixture. Taste the filling and adjust seasoning if needed, though no additional salt or pepper is listed.
6. 6Spoon the Massaman curry mixture evenly into the 4 prepared bell pepper halves.
7. 7Arrange the stuffed bell peppers in a baking dish. Bake for 35-40 minutes, or until the bell peppers are tender when pierced with a fork. The filling should be hot throughout.
8. 8Serve the baked Massaman curry stuffed bell peppers hot.

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