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Delicious 4 stuffed peppers began with a delicious Thai style curro sauce.
Dish from our Tribute Series of peppers, made with a textured soy filling hydrated in mushroom sauce and a sautéed mushroom with onion. We finish the recipe with our Thai curry sauce based on red curry, coconut milk, lemon grass... A level higher than the already high quality standard of all our dishes. Without bechamel, gluten or dairy, they are perfect for a healthy meal but with the typical textures of meat or fish. Ideal as a main dish or to share.
Serving and pairing advice: They can be served alone or accompanied by quinoa, rice or fried vermicelli
Instructions for use: Before opening, turn the container over so that the peppers are separated. Open and pour the contents into a saucepan. Fill the container with a little water and add it to the saucepan. Heat over low heat with a lid for 4 minutes without touching the peppers to avoid breaking them and serve. In the microwave, pour the contents onto a plate and heat at medium power for 3 minutes.
Ingredients: Piquillo pepper , water, mushrooms, soy textured, olive oil, lime, garlic, red curry paste (0.64%) [Dried red chili, garlic, lemongrass (cymbopogom citrates), shallot, salt, galangal, lime peel, spices (coriander seed, cumin powder), lemon grass infusion, turmeric, ginger, thickener: xanthan gum and salt.
