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Thai Curry Stuffed Peppers

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.