Thai Stuffed Poblano or Green Bell Peppers
Take your taste buds on a vibrant culinary journey with these Thai Stuffed Poblano or Green Bell Peppers—a fusion of bold Thai flavors and comforting stuffed pepper goodness. This recipe features tender roasted peppers brimming with a fragrant filling of ground chicken (or turkey), creamy coconut milk, and a zesty blend of red curry paste, lime juice, and fresh herbs like cilantro and green onion. A hearty mix of jasmine rice adds texture, while a touch of fish sauce and brown sugar create the perfect balance of savory and subtly sweet. Ready in just an hour, these stuffed peppers are a show-stopping dinner option that's both flavorful and nutritious. Perfect for family meals, dinner parties, or meal prep, this Thai-inspired dish is a unique twist on a classic favorite!
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Recipe Information
Ingredients
- 4 whole Poblano peppers (or green bell peppers)
- 1 lb Ground chicken (or ground turkey)
- 1 cup Cooked jasmine rice
- 0.5 cup Coconut milk
- 2 tablespoons Red curry paste
- 1 tablespoon Fish sauce
- 1 tablespoon Soy sauce (low sodium)
- 1 teaspoon Brown sugar
- 3 cloves Garlic cloves, minced
- 1 teaspoon Ginger, grated
- 1 tablespoon Lime juice
- 3 stalks Green onions, chopped
- 0.25 cup Fresh cilantro, chopped
- 1 tablespoon Vegetable oil
Instructions
Preheat your oven to 375°F (190°C).
Wash the poblano or green bell peppers, cut them in half lengthwise, and remove the seeds and membranes. Set aside.
Heat a tablespoon of vegetable oil in a large skillet over medium heat. Add the minced garlic and grated ginger, cooking until fragrant, about 1 minute.
Add the ground chicken (or turkey) to the skillet and cook until browned, breaking it apart with a wooden spoon, about 5-7 minutes.
Reduce the heat to medium-low and stir in the red curry paste, fish sauce, soy sauce, and brown sugar. Combine well.
Pour in the coconut milk and stir until the mixture is evenly coated. Let it simmer for 2-3 minutes to thicken.
Stir in the cooked jasmine rice, lime juice, chopped green onions, and cilantro. Mix everything thoroughly and remove from heat.
Stuff the poblano or bell pepper halves generously with the filling and place them on a baking sheet lined with parchment paper or in a baking dish.
Bake in the preheated oven for 25-30 minutes, until the peppers are tender and slightly charred at the edges.
Remove from the oven and let the stuffed peppers cool for a few minutes before serving. Garnish with extra cilantro or green onions, if desired.
Nutrition Facts
Calories |
1401 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.8 g | 74% | |
| Saturated Fat | 14.1 g | 70% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 2798 mg | 122% | |
| Total Carbohydrate | 118.2 g | 43% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 35.6 g | ||
| Protein | 106.0 g | 212% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 226 mg | 17% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 2962 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
