Thai Stuffed Peppers

Delicious and hearty, Thai stuffed peppers are full of ground turkey, veggies, brown rice, and peanut sauce. This easy dairy free dinner bursts with flavor!

This Thai stuffed peppers recipe is better than takeout and takes just 45 minutes to make! First and foremost, they are made with wholesome ingredients, which most take out isn’t. And slathered in the best peanut sauce you’ve ever had. You need this recipe.

Why make these stuffed peppers

Thai stuffed peppers are an unexpected twist on a classic staple recipe, one that everyone that’s tasted them so far has loved. In addition to tasting great, I like that the recipe has some shortcuts. A lot of the prep work is done while the peppers roast to cut down the final cook time. This means you don’t have a lot of idle time and you don’t have a lot of waiting time.

I’m also quite impressed by the amount of veggies that are packed into these stuffed peppers since the end result doesn’t scream health food, it just seems like a regular tasty dinner. All of that kale cooks down, leaving nutrients without all of the vegetable volume that you get with other vegetables that don’t cook down so well.

Overall, this is a unique, delicious healthy recipe that I’m sure you’ll love as much as I did. It’s quick enough to be a weeknight dinner but more fun than many of the standard quick dinner go-tos. You’re bound to be crazy about this one!

This recipe fits most diets well. These are ground turkey stuffed peppers, so they’re lean and full of protein and veggies.

Unlike many recipes for stuffed peppers, this one is dairy free. The crazy thing is, you don’t miss the cheese at all! (And this is coming from a cheese-obsessed lady over here)

I know peanuts are a no-no on Paleo and Whole 30, and not the best for Keto, but you can substitute with almonds and almond butter to make this recipe work for you.

This recipe works for these diets:

• dairy free
• keto
  • Leave out brown rice and add extra carrot and zucchini in it’s place
• gluten free
  • use tamari or fish sauce instead of soy sauce to make gluten free
• paleo and Whole 30
  • Red Boat fish sauce is compliant
  • swap the peanut butter in the peanut sauce with almond butter and leave out the sugar
  • leave off the crushed peanuts
  • Leave out brown rice and add extra carrot and zucchini in it’s place

And probably fits many other diets that I’m not even aware of. Ha, there are so many these days, it’s hard to keep up.

Ingredients

While this is a Thai inspired recipe, the ingredients here are simple and easy to find. You should be able to find all of them at your local grocery store. There isn’t one ingredient here that isn’t healthy in some way too, which you rarely find in a recipe this tasty. Well, maybe the soy sauce or fish sauce, but you need some for saltiness and flavor, and there isn’t much added.

Here are the ingredients:

• bell peppers
• avocado oil (or any high smoke point oil)
• onion
• minced garlic
• ground turkey
• salt and pepper
• zucchini
• coconut milk (not in the picture above… whoops!)
• Thai red curry paste
• soy sauce, tamari or fish sauce
• cooked brown rice (I use these microwavable packets but buy them at Costco where they’re cheaper)
• kale
• salted roasted peanuts
• fresh lime juice
• cilantro
• ginger
• Peanut butter
• Coconut sugar (can leave out if needed!)
• Apple cider vinegar

You can swap the ground turkey for beef or chicken if you prefer. I’ve also done a rice/quinoa blend which worked great too and adds a little more protein. Also, you can also substitute the peanut butter and ground peanuts with almond butter and almonds to make this recipe fit Keto, Whole 30, and Paleo diets.

How to make Thai stuffed peppers

There are a few tactics used in this recipe to shorten the overall cook time and make the recipe as good as it can be without over complicating it.

First and foremost, preheat the oven, prep the peppers and get them roasting! This shortens the overall cook time. The filling gets cooked stovetop so pre-cooking the peppers means that the final cooking of the stuffed peppers takes half the time.

This is how you core the peppers:

And this is a before and after shot of the roasted peppers. They’ll cook longer once they’re stuffed so no need for them to be fully fork tender.

While those peppers are roasting, you prep the filling. The zucchini and carrot get grated which makes for fast cooking and an ideal texture in the end stuffed. You’ll use small side of the grater for the ginger needed in the peanut sauce too. I chose to chop the onion, but you could grate it instead if you’re super gung-ho on the grating. Give that grater a workout!

I normally get the onions cooking first and then work on prepping everything else while that and the ground turkey cook. Normally I recommend having all ingredients prepped and ready but in this recipe, you’ve got plenty of time to prep while you go.

After sautéing the turkey, you add in the veggies and once they’re cooked, the curry paste, coconut milk, and fish sauce/tamari/soy sauce (whatever you choose to use).

Last but not least, the kale and rice gets added in and cooks down. Then the peppers are stuffed and in the oven they go.

Serving suggestions

These peppers are easily a full meal and I typically don’t serve anything with them. That being said, if I had company coming over, I’d probably up my game and include a salad, appetizer, and dessert. Some occasions call for being a bit extra. I happen to LOVE everything and anything Thai so I’ve got some excellent serving suggestions:

• Thai cucumber salad is one of my favorites and pairs perfectly with the Thai stuffed peppers
• Curry noodle soup would be an amazing accompaniment if you’re creating a huge Thai feast
• If you’re going the all out feast route, this Thai fried brown rice will definitely need to be at the table
• If you’re looking for a vegetarian quick meal option, this recipe for soba noodles with peanut sauce gets protein from edamame but has that same peanut sauce flavor