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Thai Stuffed Peppers

Thai stuffed peppers loaded with ground turkey, veggies, and brown rice and then drizzled with peanut sauce are dairy free and bursting with flavor!
Course Main Dish
Cuisine Thai
Prep Time 10 minutes
Cook Time 35 minutes
Servings 8
Calories 342kcal
Author Christy

Ingredients

  • 4 bell peppers, cut in half with stems and seeds removed
  • 1/2 Tbsp. avocado oil
  • 1 small onion, chopped
  • 2 tsp. minced garlic
  • 1 lb. lean ground turkey
  • Salt and pepper
  • 2 small zucchini, quartered and sliced (about 1 1/2 cups)
  • 2 carrots, peeled and grated
  • 1/2 cup canned coconut milk (approximate amount leftover after making peanut sauce)
  • 1 Tbsp. Thai red curry paste (only add 1/2 Tbsp. to make less spicy)
  • 1/2 Tbsp. soy sauce or fish sauce
  • 3 cups cooked brown rice
  • 1 small bunch kale, stems discarded and leaves torn into 1-2" pieces (about 10oz.)
  • 1 1/2 Tbsp. lime juice
  • 1 1/2 Tbsp. chopped cilantro
  • 1/4 cup roasted, salted peanuts, lightly crushed
  • 1 cup Peanut Sauce

Instructions

  • Preheat oven to 375° F (190° C).
  • Place red pepper halves cut side down in a baking dish and bake in preheated oven for 20 minutes while preparing filling.
  • Heat oil in a large skillet over medium heat. Add onion and cook for 4-5 minutes until softened.
  • Add garlic and cook another minute. Add turkey and cook, breaking up with a wooden spoon into small pieces until browned but not fully cooked through. Season with salt and pepper.
  • Add zucchini and carrot and cook an additional 6-7 minutes until zucchini are cooked.
  • Add coconut milk, curry paste, and soy sauce or fish sauce and stir to mix curry paste in and dissolve.
  • Add brown rice, kale, lime juice, and 1 Tbsp. cilantro and cook for 3-4 minutes until rice has absorbed most of the coconut milk.
  • Remove peppers from oven and flip each one over. Stuff mixture into red pepper halves and bake in preheated oven for another 15-20 minutes. Prepare peanut sauce while red peppers bake.
  • Remove peppers from oven, drizzle with peanut sauce and top with remaining cilantro and crushed peanuts. Serve immediately.

Notes

  • To make gluten free, use Tamari or fish sauce instead of soy sauce
  • If paleo or Whole 30 - Red Boat fish sauce is compliant, swap the peanut butter in the peanut sauce with almond butter and leave off the crushed peanuts
 

Nutrition

Calories: 342kcal | Carbohydrates: 35g | Protein: 20g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 31mg | Sodium: 542mg | Potassium: 677mg | Fiber: 5g | Sugar: 11g | Vitamin A: 5858IU | Vitamin C: 98mg | Calcium: 55mg | Iron: 2mg