{Food Contributor} Thai Red Curry Stuffed Peppers

Hi everyone!  Shannah from Just Us Four here!  Now, before we get into this month’s recipe, I don’t want you to think I’ll only be bring your stuffed peppers each month.  While I can probably think of a million ways to stuff a pepper, that certainly isn’t what I’m all about!  Be sure to stop by and visit Just Us Four to see what I mean.

Recently, I’ve started clean eating.  A lot of people think, when I tell them that I am trying to eat cleanly, that all I get it is meat and veggies. To a degree, that is pretty true because the focus of clean eating is whole foods like meat and vegetables. But, that doesn’t mean all I get to enjoy on those items is salt and pepper. As I was playing around with different food ideas, I made Thai curry stuffed peppers. These stuffed peppers on the face are really meat and vegetables with a few clean ingredients added in that add so much flavor.Stuffed Peppers with Label_wm

Stuffing peppers with things beyond the traditional Italian ingredients is much like using zucchini as vessels to hold the insides or enchiladas or even substituting lettuce for a hamburger bun. It is meant to still give you all the flavor of a dish you love while also giving you a healthier way to contain that dish. With my current focus on cleaner eating, I find myself substituting vegetables for traditional bread items to get more vitamins and healthier ingredients into a dish.
What You’ll Need:
4 bell peppers
2 tsp sesame oil, divided
1 onion, finely chopped
3 Tbsp red curry paste
2 small zucchini, finely chopped
1/2 cup mushrooms, finely chopped
12 oz chicken breast, cut into 1/2 inch pieces
3/4 cup lite coconut milk
3 Tbsp rice vinegar
1 1/2 tsp salt
1 tsp white pepper
1/2 cup cook brown rice
Let’s Make It:
1) Preheat oven to 350 degrees. Cut the tops of the bell peppers and remove the seeds and membranes. Place upright in a baking dish.2) In a medium pan, heat 1 tsp oil over medium heat. Add onion and cook until softened, about 5 minutes. Add in red curry paste and cook for an additional minute. Remove from pan.
3) In same pan, heat remaining 1 tsp of oil over medium heat. Add chicken and cook for 5-7 minutes. Add onion mixture, zucchini and mushrooms. Cook for 3-5 minutes. Add coconut milk, salt and pepper. Cook for 2 minutes and remove from heat. Stir in rice vinegar and brown rice.
4) Divide the mixture between the 4 peppers. Bake at 350 degrees for 15 minutes.Red Curry Chicken Stuffed Pepper_wmRed Curry Pepper Close Up_wmRed Curry Stuffed Pepper Top View_wm
Do you like to substitute vegetables or other items for traditional things like buns and noodles? What is your favorite substitution?

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