Thai Curry Stuffed Peppers
  • 4 bell peppers
  • 2 tsp sesame oil, divided
  • 1 onion, finely chopped
  • 3 Tbsp red curry paste
  • 2 small zucchini, finely chopped
  • ½ cup mushrooms, finely chopped
  • 12 oz chicken breast, cut into ½ inch pieces
  • ¾ cup lite coconut milk
  • 3 Tbsp rice vinegar
  • 1½ tsp salt
  • 1 tsp white pepper
  • ½ cup cook brown rice
  1. Preheat oven to 350 degrees. Cut the tops of the bell peppers and remove the seeds and membranes. Place upright in a baking dish.
  2. 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.
  3. 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.
  4. Divide the mixture between the 4 peppers. Bake at 350 degrees for 15 minutes.
Recipe by My Suburban Kitchen at