Thai-Style Chicken Stuffed Bell Peppers
photo by FLKeysJen
- Ready In:
- 45mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 4 medium bell peppers
- 1 1⁄2 lbs ground chicken
- 3⁄4 cup salsa
- 1⁄2 cup peanut butter
- 1 tablespoon soy sauce
- 1 teaspoon grated gingerroot
- 1 teaspoon lime juice
- 1⁄4 cup chopped peanuts
directions
- Preheat oven to 400°F.
- Cut the tops off of the peppers and scrape out the insides.
- Once cleaned out, place peppers in a casserole dish.
- Brown the chicken.
- Drain off excess fat.
- In a bowl, combine the salsa, peanut butter, soy sauce, ginger, lime juice and peanuts.
- Fold into the chicken.
- Spoon the mixture into the peppers.
- Add 4 tablespoons of hot water to bottom of baking dish.
- Cover the baking dish and bake for approximately 30 minutes or until peppers are tender.
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Reviews
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I admit I was drawn to this by the beautiful photo on the home page. I made some adjustments - but thought it came out perfect that way and totally to our tastes. I subbed 2/3 of the meat with brown rice since we aren't huge meat eaters (it was still very meaty) and decreased the salsa and peanut butter to 1/4 cup each, so they wouldn't be too overpowering (also our salsa is very hot, so this was still enough to make it spicy). I tasted it right before my DH stuffed them, and thought it could use the rest of the whole lime flavor-wise. They were super duper tasty and a balanced/one dish meal with the rice in them.
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OK. I thought I submitted a review, but it's not here. Well, in short, I'm not going to rate this because I changed the recipe. I used fish sauce instead of soy, added Thai red curry paste to give it some heat and more zing, and also added matchstick carrots and sliced green onions, as suggested by one of the other "chefs." I baked the peppers until they were soft. At 20 minutes, they were still very hard. All in all, very tasty. Will continue to work on this one.
see 3 more reviews
Tweaks
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OK. I thought I submitted a review, but it's not here. Well, in short, I'm not going to rate this because I changed the recipe. I used fish sauce instead of soy, added Thai red curry paste to give it some heat and more zing, and also added matchstick carrots and sliced green onions, as suggested by one of the other "chefs." I baked the peppers until they were soft. At 20 minutes, they were still very hard. All in all, very tasty. Will continue to work on this one.
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LOVE this recipe. Only made a couple small changes. I half the peanut butter to only 1/4 cup then use 1 cup of medium salsa. I also use only 1 pound of ground chicken and add 1 cup of cooked brown rice in place of the meat. Perfect amount to fill 4 peppers. I always have lime-juice and a jar of grated fresh ginger on hand, which makes this very quick to prepare!
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Great recipe! I added Kaffir Lime leaves (grounded up) into the salsa with real tomatoes and lots of cilantro (coriander) and a bit of fish sauce. Also added anchovies with the ground chicken as well as ground beetroot and carrots. Also instead of peanuts I used walnuts and it was delicious! I think the kaffir lime leaves made a huge difference
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I admit I was drawn to this by the beautiful photo on the home page. I made some adjustments - but thought it came out perfect that way and totally to our tastes. I subbed 2/3 of the meat with brown rice since we aren't huge meat eaters (it was still very meaty) and decreased the salsa and peanut butter to 1/4 cup each, so they wouldn't be too overpowering (also our salsa is very hot, so this was still enough to make it spicy). I tasted it right before my DH stuffed them, and thought it could use the rest of the whole lime flavor-wise. They were super duper tasty and a balanced/one dish meal with the rice in them.
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