Thai-Style Stuffed Pepper - cooking recipe

Ingredients

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

Preparation

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.
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.
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.