Beef Stuffed Peppers With Curry Aioli – a delicious recipe with CURRY, clove garlic, egg yolk, lime juice, curry, vegetable oil. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
For the curry aioli, process the garlic, egg yolk, lime juice and curry paste in a small food processor. With motor running, gradually add oil in a thin steady stream. Transfer to a serving bowl and sprinkle with paprika. Cover and refrigerate until ready to serve.
2
Preheat the oven to 375u00b0F. Cut a slice off the top of each pepper and stand the peppers in a shallow baking dish. Take a thin slice off the bottoms if necessary so the peppers stand upright.
3
Mix the breadcrumbs, ground beef, onions, salt and pepper in a bowl until well blended. Divide among the peppers. Place top on peppers.
4
Bake for 50-60 mins or until the filling is cooked through. Serve with the stuffed peppers with aioli and salad.
671
kcal
Calories
53
g
Fat
24
g
Carbs
24
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 13 ingredients. The key ingredients include: None None FOR THE CURRY AIOLI, 1 clove garlic, chopped, 1 None egg yolk, 4 tsp lime juice, and more.
Yes, Beef Stuffed Peppers With Curry Aioli falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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