Preheat oven to 350 degrees. Cut the tops of the bell peppers and remove the seeds and membranes. Place upright in a baking dish.
In a medium pan, heat 1 tsp oil over medium heat. Add onion and cook until softened, about 5 minutes. Add in red curry paste and cook for an additional minute. Remove from pan.
In same pan, heat remaining 1 tsp of oil over medium heat. Add chicken and cook for 5-7 minutes. Add onion mixture, zucchini and mushrooms. Cook for 3-5 minutes. Add coconut milk, salt and pepper. Cook for 2 minutes and remove from heat. Stir in rice vinegar and brown rice.
Divide the mixture between the 4 peppers. Bake at 350 degrees for 15 minutes.
Recipe by My Suburban Kitchen at https://www.mysuburbankitchen.com/thai-curry-stuffed-peppers/