Stuffed Sweet Peppers from Thai Food and Cooking by Judy Bastyra and Becky Johnson

Ingredients

• 2.5 ml/½ tsp granulated sugar
• 3 kaffir lime leaves, finely chopped
• 4 yellow (bell) peppers, halved lengthways and seeded
• 15 ml/1 tbsp light soy sauce
• 15 ml/1 tbsp Thai fish sauce
• 5 ml/1 tsp Thai red curry paste
• 1 egg, lightly beaten
• 2 coriander (cilantro) roots, finely chopped
• 400 g/14 oz/3 cups mushrooms, quartered
• 3 garlic cloves, finely chopped