Curry Chicken & Rice Stuffed Peppers Recipe

Curry Chicken & Rice Stuffed Peppers Recipe

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.

Curry Chcken & Rice Stuffed Peppers
Curry Chcken & Rice Stuffed Peppers

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 Chcken & Rice Stuffed Peppers

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
Prep Time 20 minutes
Cook Time 1 hour
Course Main Course, Main Dish
Cuisine American
Servings 4 people
Calories 2557 kcal


  • Dutch Oven


  • 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.


  • 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).
    Softened onion, garlic and ginger
  • 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.
    Cooked Chicken removed from skillet
  • Mix in chopped kale and prepared rice and set aside.
    Combining kale, rice and chicken
  • 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.
    Crushed tomatoes with curry paste
  • Add red pepper flakes, if using, and coconut milk.
    Coconut milk added to the tomatoes
  • 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.
    Curry sauce after a simmer with the addition of 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).
    Mixing curry sauce with the chicken and rice mixture
  • Arrange peppers in pot/dutch oven with curry sauce. Sauce should cover 1/4 - 1/2 of the peppers.
    Peppers ready to be stuffed
  • 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.
    Peppers before hitting the oven
  • Cover pot with foil and bake at 350 for one hour. Remove foil, increase heat to 450F and bake peppers for another 10 minutes.
    Peppers after baking in the oven
  • Remove and serve with a good squeeze of lime and fresh chopped herbs.
    Overhead Stuffed Peppers
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.


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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