Thai Style Chicken Stuffed Bell Peppers
Bring a vibrant touch of Thai-inspired flavor to your dinner table with these irresistible Thai Style Chicken Stuffed Bell Peppers. Sweet, colorful bell peppers are filled with a savory combination of ground chicken, creamy coconut milk, fragrant red curry paste, and fluffy jasmine rice, creating a perfect balance of spice and richness. Infused with aromatic garlic, ginger, and a hint of lime, this dish captures the bold, fresh flavors of Thai cuisine in every bite. Baked to tender perfection, these stuffed peppers are not only delicious but also gluten-free and protein-packed, making them a wholesome choice for family meals or entertaining. Ready in under an hour, it’s a complete dish that’s both satisfying and stunning on the plate. Garnish with fresh cilantro for the perfect finishing touch!
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Recipe Information
Ingredients
- 4 pieces Bell peppers (any color)
- 500 grams Ground chicken
- 1 cup Cooked jasmine rice
- 3 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 2 tablespoons Red curry paste
- 1 cup Coconut milk
- 1 tablespoon Fish sauce
- 1 tablespoon Lime juice
- 2 pieces Scallions, finely chopped
- 2 tablespoons Cilantro, chopped
- 1 tablespoon Vegetable oil
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat the oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
Heat the vegetable oil in a large skillet over medium heat. Add minced garlic and grated ginger, stirring until fragrant, about 1 minute.
Add the ground chicken to the skillet and cook, breaking it into smaller pieces, until no longer pink, about 5-7 minutes.
Stir in the red curry paste, fish sauce, and lime juice. Mix well to combine.
Pour in the coconut milk and let the mixture simmer for 2-3 minutes to thicken slightly.
Add the cooked jasmine rice, chopped scallions, and cilantro to the skillet. Stir until evenly combined and season with salt and black pepper to taste.
Spoon the chicken and rice mixture into the prepared bell peppers, packing it in gently but firmly.
Place the stuffed bell peppers upright in a baking dish. If they have uneven bottoms, trim a small slice off the bottom to help them stand upright.
Cover the baking dish with aluminum foil and bake for 25 minutes.
Remove the foil and continue baking for an additional 10 minutes, or until the bell peppers are tender and the tops are slightly golden.
Serve hot, garnished with additional chopped cilantro if desired. Enjoy!
Nutrition Facts
Calories |
1482 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.8 g | 74% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 3384 mg | 147% | |
| Total Carbohydrate | 140.2 g | 51% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 40.8 g | ||
| Protein | 98.2 g | 196% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 207 mg | 16% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 2703 mg | 58% | |
*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.
