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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.

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Dr. Jenny September 23, 2013

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.

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mandabears March 21, 2013

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.

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Nancy's Pantry March 19, 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!

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websteph January 28, 2013

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!

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loof March 06, 2012
Stuffed Peppers With Thai Curry Rice and Mushrooms