Change up the standard old stuffed peppers with this Thai-flavored recipe that loads up the veggies, turns up the flavor, and skips the cheese. To make this a vegan/vegetarian dish, use precooked whole grains such as quinoa, buckwheat, or brown rice instead of turkey.
Thai Stuffed Peppers
Print recipe| Serves | 6 |
| Prep time | 25 minutes |
| Cook time | 25 minutes |
| Total time | 50 minutes |
Tired of plain old stuffed peppers? Add some international flair with these healthy Thai stuffed peppers.
Ingredients
- 6 medium bell peppers
- 1 tablespoon cooking oil, such as canola, coconut, or olive
- 1lb lean ground turkey (organic preferred, or at least no antibiotics used)
- 1/2 cup yellow onion (diced)
- 1 teaspoon garlic (minced)
- 2 cups Chinese or Japanese eggplant (chopped)
- 2 cups white mushrooms (diced)
- 1/2 cup natural peanut butter (organic preferred)
- 1 1/2 tablespoon low sodium tamari or soy sauce
- 2 teaspoons sambal oelek or other hot/chili sauce to taste
Directions
| Step 1 | |
| Preheat oven to 400˚F. Cut tops off bell peppers and set aside. Remove rind and seeds from the inside and discard. Remove bell pepper stems and chop, then set aside. | |
| Step 2 | |
| Heat oil in a large skillet over medium high heat. Add the onion and turkey and stir occasionally until meat is mostly cooked, about 3-4 minutes. Add garlic, eggplant, and mushrooms, until vegetables start to soften, stirring occasionally. Add chopped bell pepper tops and cook for about 1 minute. | |
| Step 3 | |
| Combine peanut butter, tamari, and sambal oelek in a small bowl, blender, or food processor. Stir into turkey mixture and remove from heat. Place bell pepper bottoms into a baking dish such as an 8x8" pan or cake pan. Fill with turkey mixture, then bake for 20-25 minutes until tops start to brown and bell peppers become tender and look a little shriveled on top. Serve warm. | |
