We liked these peppers, especially the Thai basil in the rice and garnish, which I used from my garden. I used red bell peppers from the farmer's market. Like another reviewer, I thought the taste of the coconut could have been more pronounced. While the recipe has a lot of great, flavorful ingredients, the end result was a little bland. I ended up melting some cheese on top of mine.
We love Thai food and this was delicious. I did use multi colored peppers instead of all green bell peppers. I just ate the stuffing because I do not like any kind of bell peppers. It was very flavorful and easy to make. Thank you for posting this great recipe.
A nice change of pace on stuffed peppers! I did use the green peppers, but next time I might try other colors as the green has a stronger flavor. Enjoyed the flavors in the rice -- next time I think I will use coconut oil vs. grapeseed oil to increase the flavor of the coconut milk as I love the combination of red curry paste with it. Served this dish with a side salad. Made for PRMR, March, 2013.
This is such a unique twist on the average stuffed pepper recipe--SO FLAVORFUL! Whenever I get the chance to grab some fresh produce from http://www.wishfarms.com, I always will get some bell peppers to try out a new stuffed pepper recipe. So last week, I tried this one. Love the different flavors so my family doesn't get bored of the same old thing. Thanks for sharing!
Oh boy did we love these peppers! Left out the shallots, otherwise made just as directed and would not change a thing. The filling for these had such great flavor - a bit of a kick but not overly spicy - just delicious. Thanks for sharing your recipe!