Thai Coconut Curry Stuffed Bell Peppers

⏱️ Prep Time: 20 minutes • 🍳 Cook Time: 40 minutes

Take your taste buds on a journey to the vibrant streets of Thailand with these aromatic and colorful stuffed bell peppers. Bursting with the flavors of coconut, curry, and fresh herbs, this dish is a fusion of Thai cuisine and wholesome ingredients.

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These Thai coconut curry stuffed bell peppers are a wholesome and visually appealing meal that brings together the goodness of colorful bell peppers, aromatic jasmine rice, and a luscious coconut curry sauce. The stuffing consists of tender chicken or tofu, mixed with sautéed vegetables and Thai spices, creating a harmonious blend of sweet, spicy, and tangy flavors. It's a dish that'll satisfy your cravings for exotic cuisine while keeping it healthy and nourishing.

Ingredients

🍽️ Servings: 4 • 🔥 Calories/Serving: 350

4 large bell peppers (any color you prefer), tops removed and seeds removed
1 cup jasmine rice, cooked according to package instructions
1 lb boneless, skinless chicken breasts (or firm tofu for a vegetarian option), diced into small pieces
1 can (14 oz) coconut milk
2 tablespoons Thai red curry paste
1 tablespoon fish sauce (or soy sauce for a vegetarian option)
1 tablespoon brown sugar
1 cup mixed vegetables (carrots, peas, bell peppers), diced
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons vegetable oil
Fresh cilantro and lime wedges, for garnish

Steps

Step 1

Preheat your oven to 375°F (190°C).

Step 2

In a large skillet, heat vegetable oil over medium heat. Add minced garlic and grated ginger, and sauté until fragrant.

Step 3

Add the diced chicken (or tofu) to the skillet and cook until it is cooked through and slightly browned. If using tofu, you may want to press and drain it beforehand to remove excess moisture and enhance its texture.

Step 4

Stir in the Thai red curry paste, fish sauce (or soy sauce), and brown sugar. Mix well, allowing the flavors to meld for 2-3 minutes.

Step 5

Add the mixed vegetables to the skillet and cook until they are tender-crisp.

Step 6

Pour in the coconut milk and let the mixture simmer for 5-7 minutes until it thickens slightly. Adjust the seasoning to your taste.

Step 7

While the curry simmers, prepare the bell peppers by stuffing them with cooked jasmine rice.

Step 8

Carefully spoon the Thai coconut curry mixture into each bell pepper until they are generously filled.

Step 9

Place the stuffed bell peppers in a baking dish and cover with aluminum foil. Bake in the preheated oven for 25-30 minutes until the peppers are tender.

Step 10

Remove the foil and bake for an additional 5 minutes to lightly brown the tops of the peppers.

Step 11

Garnish with fresh cilantro and serve with lime wedges for an extra zing of flavor.

Make it your own!

For a burst of sweetness and texture, add some diced pineapple or mango to the curry mixture.
Spice it up by incorporating sliced Thai red chilies or a drizzle of Sriracha on top.
Experiment with different types of bell peppers, such as poblano or Anaheim, for unique flavor variations.