Chicken mixed with Thai flavors inside of a pepper!
Make and share this Thai-Style Chicken Stuffed Bell Peppers recipe from Food.com.
- 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.
Outstanding power lunch filled with protein. The peppers cooked perfectly in 30 minutes. Matchstick-cut carrots and chopped green onions would be good in this. Thai-spiced peanuts made the perfect garnish.
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.
I love that this is quick, lower in carbs, and full of protein. I gave it a four because I found that I needed to add more soy sauce and other flavors to the meat mixture. It seemed a little more on the bland side, but that might be good for someone who doesn't like very bold Thai flavors.