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Stuffed Bell Peppers

Stuffed bell peppers with coconut rice and ground chicken, baked until tender, then finished with a glossy amber peanut sauce drizzle. The Southeast Asian-style filling is bright and umami-forward with fish sauce, ginger, and lime.
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Prep Time 55 minutes
Cook Time 40 minutes
Total Time 1 hour 35 minutes
Course: Dinner
Cuisine: Asian
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

Bell pepper filling
  • 6 bell peppers (red and orange), tops cut off
  • 1 lb ground chicken
  • 1 cup coconut rice (rice cooked in coconut milk)
  • 3 garlic cloves, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp fish sauce
  • 1 tbsp soy sauce
  • 1 tbsp lime juice
  • 1 tsp sesame oil
  • 1 cup shredded carrots
  • 0.5 cup edamame
Peanut sauce
  • 0.25 cup peanut butter
  • 2 tbsp soy Use soy sauce in the sauce blend.
  • 1 tbsp lime Use lime juice.
  • 1 tbsp honey
  • 1 tsp sriracha
  • 2 tbsp hot water
To serve
  • 1 fresh Thai basil, chopped peanuts, lime wedge to serve

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep and preheat
  1. Preheat the oven to 375°F and cut the tops off the bell peppers so they’re ready to fill.
  2. Place the peppers on a sheet pan and set aside while you cook the filling.
Cook the chicken filling
  1. Brown the ground chicken with the minced garlic and grated ginger until the chicken is cooked through and fragrant.
  2. Stir in the fish sauce, soy sauce, lime juice, and sesame oil and cook 1–2 minutes to combine the flavors.
  3. Mix in the coconut rice, shredded carrots, and edamame, then taste and adjust seasoning as needed.
Bake the peppers
  1. Fill each bell pepper with the chicken-and-coconut-rice mixture, packing lightly so the filling sits level.
  2. Cover the peppers and bake at 375°F for 30 minutes, until the shells start to soften.
  3. Uncover and bake at 375°F for 10 minutes more, until the peppers are tender and the filling is hot throughout.
Finish and serve
  1. Whisk or stir the peanut sauce ingredients, then drizzle the glossy sauce over the baked stuffed peppers.
  2. Top with fresh Thai basil and chopped peanuts, and serve with lime wedges.

Notes

Fish sauce is the flavoring secret—don’t skip it, and don’t smell the bottle while adding it. The peanut sauce drizzle is what makes this version unmistakably different from every other. Refrigerate leftovers in a sealed container up to 3 days; reheat covered in a 350°F oven until hot. Freezing is not recommended because bell peppers and coconut rice can soften too much. For a dairy-free swap, keep the peanut sauce as written and use maple syrup in place of honey if needed (still not a true honey substitute).