Thai Stuffed Poblano or Green Bell Peppers

Take your taste buds on a vibrant culinary journey with these Thai Stuffed Poblano or Green Bell Peppers—a fusion of bold Thai flavors and comforting stuffed pepper goodness. This recipe features tender roasted peppers brimming with a fragrant filling of ground chicken (or turkey), creamy coconut milk, and a zesty blend of red curry paste, lime juice, and fresh herbs like cilantro and green onion. A hearty mix of jasmine rice adds texture, while a touch of fish sauce and brown sugar create the perfect balance of savory and subtly sweet. Ready in just an hour, these stuffed peppers are a show-stopping dinner option that's both flavorful and nutritious. Perfect for family meals, dinner parties, or meal prep, this Thai-inspired dish is a unique twist on a classic favorite!

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 4 whole Poblano peppers (or green bell peppers)
• 1 lb Ground chicken (or ground turkey)
• 1 cup Cooked jasmine rice
• 0.5 cup Coconut milk
• 2 tablespoons Red curry paste
• 1 tablespoon Fish sauce
• 1 tablespoon Soy sauce (low sodium)
• 1 teaspoon Brown sugar
• 3 cloves Garlic cloves, minced
• 1 teaspoon Ginger, grated
• 1 tablespoon Lime juice
• 3 stalks Green onions, chopped
• 0.25 cup Fresh cilantro, chopped
• 1 tablespoon Vegetable oil

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Wash the poblano or green bell peppers, cut them in half lengthwise, and remove the seeds and membranes. Set aside.

Step 3

Heat a tablespoon of vegetable oil in a large skillet over medium heat. Add the minced garlic and grated ginger, cooking until fragrant, about 1 minute.

Step 4

Add the ground chicken (or turkey) to the skillet and cook until browned, breaking it apart with a wooden spoon, about 5-7 minutes.

Step 5

Reduce the heat to medium-low and stir in the red curry paste, fish sauce, soy sauce, and brown sugar. Combine well.

Step 6

Pour in the coconut milk and stir until the mixture is evenly coated. Let it simmer for 2-3 minutes to thicken.

Step 7

Stir in the cooked jasmine rice, lime juice, chopped green onions, and cilantro. Mix everything thoroughly and remove from heat.

Step 8

Stuff the poblano or bell pepper halves generously with the filling and place them on a baking sheet lined with parchment paper or in a baking dish.

Step 9

Bake in the preheated oven for 25-30 minutes, until the peppers are tender and slightly charred at the edges.

Step 10

Remove from the oven and let the stuffed peppers cool for a few minutes before serving. Garnish with extra cilantro or green onions, if desired.

Nutrition Facts

Serving size	(1476.1g)

Amount per serving	% Daily Value*
Calories	1401.4

Total Fat 57.8g	0%
Saturated Fat 14.1g	0%
Polyunsaturated Fat 8.4g
Cholesterol 385.6mg	0%
Sodium 2797.6mg	0%
Total Carbohydrate 118.2g	0%
Dietary Fiber 14.0g	0%
Total Sugars 35.6g
Protein 106.0g	0%

Vitamin D 0IU	0%
Calcium 226.4mg	0%
Iron 9.3mg	0%
Potassium 2961.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.7%

Protein: 29.9%

Carbs: 33.4%