Home ยป Recipes ยป Main Dishes

Thai Red Curry Stuffed Peppers

This post may contain affiliate links. Please read my privacy policy.

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 doesnโ€™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.

Stuffed Peppers with Label_wm

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 Youโ€™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.

Red Curry Chicken Stuffed Pepper_wmRed Curry Pepper Close Up_wmRed Curry Stuffed Pepper Top View_wm

Do you like to substitute vegetables or other items for traditional things like buns and noodles?  What is your favorite substitution?

Thai Curry Stuffed Peppers

Print Pin Rate

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.
Did you try this recipe? Please leave a comment below, snap a photo and tag it #MySuburbanKitchen on Instagram, or pin it to your Pinterest account!

This post is shared at the list of fabulous parties found here.

sig

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.