Nam Prik and Honey Stuffed Peppers

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.