Curry Chicken & Rice Stuffed Peppers Recipe

Name: Curry Chicken & Rice Stuffed Peppers
Prep time: 20 min
Cook time: 60 min
Ingredients: 4 red bell peppers (Try to choose ones similar in size that will stand upright. Tops, seeds, stems and ribs removed. ); 1 lb ground chicken; 28 oz whole peeled crushed tomatoes; 14 oz coconut milk; 1 white onion (Medium in size, diced.); 4 garlic cloves (Peeled and minced); 1 knob fresh ginger (About 2 inches long - peeled and minced ); 2 tbsp yellow curry paste (Any store bought will do. Or make your own if you're feeling adventurous - it isn't that difficult.); red pepper flakes (Optional for added spice.); 1 tbsp olive oil; 4 tsp salt (Divided. Plus more as needed); 1 cup lacinato kale (Ribs and stems removed - chopped); 1 cup cilantro (Roughly chopped. Feel free to add any other fresh herbs you have on hand as well. ); 1 lime (Cut into 4 wedges); 7 oz rice (For this recipe, I'm using Cilantro-Lime Right Rice. Prepare the rice per package instructions.)

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Curry Chicken & Rice Stuffed Peppers Recipe

Abby Allen-Leach
Feb 2, 2022
3 min read

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Curry, spice and Cilantro-Lime rice. That lineup is enough to get me excited about a meal. Thus far, 2022 has been quite chilly for the most part, which has had me leaning towards comforting recipes. Curry is something that we make a lot of and for this month’s recipe, I wanted to present it in a more approachable way with a dinner that would be familiar to most. Curry Chicken & Rice Stuffed Peppers are the answer to these colder weeknight evenings where ease and comfort are idyllic.

In the recipe I call for yellow curry paste, but that’s only because it’s my preference. Use the the same quantity of any other curry paste that you like/is available to you, like red or green. If you enjoy making your own paste, I encourage you to do that as well. But for those of us looking for a shortcut, Rollin’ Oats has a variety of curry pastes readily available for purchase. Speaking of ingredients at Rollin’ Oats, they also carry our current favorite rice, Right Rice. Right Rice is made up of roughly 90% vegetables (including lentil & chickpea flour and pea fiber) and blended with a small amount of rice flour. They have a variety of flavors, like Cilantro Lime and Garlic and Herb and the rice is incredibly easy to prepare and ready in about ten minutes.

A Few of the ingredients for the Curry Chicken and Rice Stuffed Peppers, including Right Rice. — A few of the ingredients for the Curry Chicken and Rice Stuffed Peppers, including Right Rice.

While this dish is quite healthy already, if you want to take things a step further and make it vegan, eliminate the ground chicken or replace it with your favorite meat substitute of choice.

Curry Chicken & Rice Stuffed Peppers

Abby Allen-Leach

Spice up stuffed peppers with the addition of a flavor-packed yellow curry sauce.

3 from 2 votes

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Prep Time 20

Cook Time 1

Course Main Course, Main Dish

Cuisine American

Servings people

Calories 2557 kcal

Equipment

Dutch Oven

Ingredients

4 red bell peppers Try to choose ones similar in size that will stand upright. Tops, seeds, stems and ribs removed.
1 lb ground chicken
28 oz whole peeled crushed tomatoes
14 oz coconut milk
1 white onion Medium in size, diced.
4 garlic cloves Peeled and minced
1 knob fresh ginger About 2 inches long - peeled and minced
2 tbsp yellow curry paste Any store bought will do. Or make your own if you're feeling adventurous - it isn't that difficult.
red pepper flakes Optional for added spice.
1 tbsp olive oil
4 tsp salt Divided. Plus more as needed
1 cup lacinato kale Ribs and stems removed - chopped
1 cup cilantro Roughly chopped. Feel free to add any other fresh herbs you have on hand as well.
1 lime Cut into 4 wedges
7 oz rice For this recipe, I'm using Cilantro-Lime Right Rice. Prepare the rice per package instructions.

Instructions

Preheat the oven to 350. Heat a medium dutch oven/pot over medium heat and add in olive oil. Pour in diced onion and cook, stirring occasionally, until it begins to soften (5-7 minutes). Add in minced ginger and garlic and stir until fragrant (1-2 minutes).
Add chicken and one tsp of salt. Break up ground chicken with a wooden cooking spoon and cook until beginning to brown (8-10 minutes). Transfer mixture to a medium sized mixing bowl.
Mix in chopped kale and prepared rice and set aside.
Pour in chopped tomatoes and one more tsp of salt. Bring to a soft boil and reduce heat to medium low and allow to simmer until tomatoes begin to break down. Spoon curry paste in and stir until well combined.
Add red pepper flakes, if using, and coconut milk.
Stir to combine. Simmer for 15 minutes. Taste and season with salt as needed.
Turn off heat and stir in 1/2 of chopped fresh herbs.
Start by adding two cups of curry sauce to chicken and rice mixture. Add more, 1/2 cup at a time, until desired consistency has been reached (if you want a saucier mixture, you may want to add up to 3 cups, or even more).
Arrange peppers in pot/dutch oven with curry sauce. Sauce should cover 1/4 - 1/2 of the peppers.
Spoon and pack curry chicken and rice mixture into peppers until they're completely full. If you have leftover mix, reserve for leftovers the next day.
Cover pot with foil and bake at 350 for one hour. Remove foil, increase heat to 450F and bake peppers for another 10 minutes.
Remove and serve with a good squeeze of lime and fresh chopped herbs.

Nutrition Facts

Curry Chicken & Rice Stuffed Peppers

Amount Per Serving

Calories 2557 Calories from Fat 1269

% Daily Value*

Fat 141g217%

Saturated Fat 89g556%

Trans Fat 1g

Polyunsaturated Fat 10g

Monounsaturated Fat 32g

Cholesterol 390mg130%

Sodium 9679mg421%

Potassium 4943mg141%

Carbohydrates 225g75%

Fiber 18g75%

Sugar 28g31%

Protein 110g220%

Vitamin A 22843IU457%

Vitamin C 675mg818%

Calcium 347mg35%

Iron 23mg128%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Calories: 2557kcalCarbohydrates: 225gProtein: 110gFat: 141gSaturated Fat: 89gPolyunsaturated Fat: 10gMonounsaturated Fat: 32gTrans Fat: 1gCholesterol: 390mgSodium: 9679mgPotassium: 4943mgFiber: 18gSugar: 28gVitamin A: 22843IUVitamin C: 675mgCalcium: 347mgIron: 23mg

Keyword Curry Chicken & Rice Stuffed Peppers, Stuffed Pepper Recipes

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February 2, 2022

Abby Allen-Leach

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Written by Abby Allen-Leach

I'm an Ohio Native and resided in the Buckeye State for the first 27 years of my life. In June of 2017, my boyfriend, Mike, and I moved to beautiful downtown St. Petersburg (job relocation for him- I didn't take much convincing) and we have reveled in every incredible moment of our journey here. I have a genuine passion for cooking and a love affair with food- I'm deeply infatuated with the art, experimentation and theatrics of it all. On weekends (and when I'm not in the kitchen), Mike and I try to cross a restaurant, brewery, cocktail bar, and local event (or two) off of our ever-growing list of places to experience in our fabulous city.

View all posts by: Abby Allen-Leach

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