These Thai Green Curry Stuffed Peppers are an explosion of flavor! The sweet and slightly spicy curry filling, combined with tender bell peppers, makes for a dish that's both comforting and exciting. It's also surprisingly easy to make—perfect for a weeknight dinner or a fun weekend meal. I've used this recipe countless times and it never fails to impress, even my toughest critics (you know who you are!).

The beauty of this recipe lies in its adaptability. Feel free to swap out the chicken for tofu or shrimp, or add other vegetables you enjoy. Experiment with different types of curry paste to find your perfect spice level. My personal favorite is adding some toasted sesame seeds for a nice crunch. You could even add some peanuts! Don't be afraid to get creative and make this recipe your own!

Thai Green Curry Stuffed Peppers

Name: Thai-Green-Curry-Stuffed-Peppers
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Cuisine: Vegetarian
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

A flavorful and satisfying dish featuring juicy bell peppers stuffed with a delicious Thai green curry chicken filling. Easy to make, and adaptable to your taste!

⏳ Yield & Time

Yield: 4 servings

Preparation Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

📖 Instructions

Preheat your oven to 375°F (190°C). This ensures your peppers are perfectly cooked and the filling is heated through.
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.
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.
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.
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!
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.
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.
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!