Thai Red Curry Stuffed Peppers
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A lot of people think, when I tell them that I am trying to eat cleanly, that all I get it is meat and veggies. To a degree, that is pretty true because the focus of clean eating is whole foods like meat and vegetables. But, that doesn’t mean all I get to enjoy on those items is salt and pepper. As I was playing around with different food ideas, I made Thai red curry stuffed peppers. These stuffed peppers on the face are really meat and vegetables with a few clean ingredients added in that add so much flavor.
Stuffing peppers with things beyond the traditional Italian ingredients is much like using zucchini as vessels to hold the insides of enchiladas or even substituting lettuce for a hamburger bun. It is meant to still give you all the flavor of a dish you love while also giving you a healthier way to contain that dish. With my current focus on cleaner eating, I find myself substituting vegetables for traditional bread items to get more vitamins and healthier ingredients into a dish.
What You’ll Need:
4 bell peppers
2 tsp sesame oil, divided
1 onion, finely chopped
3 Tbsp red curry paste
2 small zucchini, finely chopped
1/2 cup mushrooms, finely chopped
12 oz chicken breast, cut into 1/2 inch pieces
3/4 cup lite coconut milk
3 Tbsp rice vinegar
1 1/2 tsp salt
1 tsp white pepper
1/2 cup cook brown rice
Let’s Make It:
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 the 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.
Do you like to substitute vegetables or other items for traditional things like buns and noodles? What is your favorite substitution?
Ingredients
- 4 bell peppers
- 2 tsp sesame oil divided
- 1 onion finely chopped
- 3 Tbsp red curry paste
- 2 small zucchini finely chopped
- 1/2 cup mushrooms finely chopped
- 12 oz chicken breast cut into 1/2 inch pieces
- 3/4 cup lite coconut milk
- 3 Tbsp rice vinegar
- 1 1/2 tsp salt
- 1 tsp white pepper
- 1/2 cup cook brown rice
Instructions
- 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.
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