⏳ Yield & Time

Yield: 4 servings

Preparation Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

🍽 Ingredients

• 4 large Bell peppers
• 1 (14 ounce) can Coconut milk
• 2 tablespoons Thai green curry paste
• 1/2 cup Chicken broth
• 1 tablespoon Soy sauce
• 1 teaspoon Brown sugar
• 1.5 cups, diced Cooked chicken
• 1/2 cup, chopped Red onion
• 1/2 cup, chopped Broccoli florets
• 1/4 cup, chopped Cilantro
• 1 cup Snow peas
• optional Extra cilantro for garnish
• optional Lime juice

📖 Instructions

1. Preheat your oven to 375°F (190°C). This ensures your peppers are perfectly cooked and the filling is heated through.
2. Wash and halve four large bell peppers (any color you like!). Remove the stems, seeds, and membranes. Be thorough; you want nice clean pepper boats! I usually use a small spoon to scrape out the insides.
3. In a large bowl, whisk together one 14-ounce can of full-fat coconut milk, 2 tablespoons of Thai green curry paste (adjust to your spice preference!), 1/2 cup of chicken broth, 1 tablespoon of soy sauce (or tamari for gluten-free), and 1 teaspoon of brown sugar. This will create the flavorful base of your curry filling.
4. Add 1.5 cups of cooked chicken (diced), 1/2 cup of chopped red onion, 1/2 cup of chopped broccoli florets, 1/4 cup chopped cilantro, and a generous handful of snow peas (about 1 cup) to the curry mixture. Stir gently to combine.
5. Carefully stuff the bell pepper halves with the green curry chicken mixture, ensuring they're packed well but not overflowing. An overflow is a mess and this isn’t a science experiment, we're cooking!
6. Pour about 1/2 cup of chicken broth into the bottom of the baking sheet. This creates steam and helps to keep the peppers moist during cooking. Place the stuffed peppers in the baking sheet.
7. Bake for 35-40 minutes or until the peppers are tender and the filling is bubbly. The peppers should be easily pierced with a fork. If the peppers start browning too much, add more broth to the bottom of the pan.
8. Garnish with extra cilantro, a squeeze of lime juice, and serve immediately. Enjoy your delicious and satisfying Thai Green Curry Stuffed Peppers!

📝 Notes

• Make sure your chicken is fully cooked before adding it to the filling. If using raw chicken, cook thoroughly before adding.
• Adjust the amount of curry paste to your preferred level of spiciness.
• Don't overfill the peppers, as this can cause them to burst during cooking. Its not a race, just a delicious meal!