Best 6 Thai Style Chicken Stuffed Bell Peppers Recipes

CHICKEN PARM-STUFFED BELL PEPPERS RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C). Set a wire rack over a baking sheet. Grease another baking sheet with nonstick spray.
• In a medium bowl, combine the chicken, salt, pepper, oregano, garlic powder, rosemary, and onion powder, and toss until evenly coated.
• Add the flour, eggs, and bread crumbs to 3 separate medium bowls. Coat a few pieces of chicken at a time in the flour, then the eggs, then the bread crumbs. Once coated, transfer to the wire rack.
• Bake for 25 minutes, or until golden brown.
• Arrange the bell peppers, cut-side up, on the greased baking sheet.
• Spoon half of the marinara sauce into the peppers. Sprinkle half of Parmesan over the marinara. Add a few pieces of chicken to each pepper, then spoon over the rest of the marinara sauce, and sprinkle with the rest of the Parmesan. Top each pepper with couple slices of mozzarella.
• Bake for 25 minutes, or until the cheese is melted and the peppers have softened.
• Serve immediately.
• Enjoy!

THAI-STYLE CHICKEN STUFFED BELL PEPPERS

Steps:

• Preheat oven to 400°F.
• Cut the tops off of the peppers and scrape out the insides.
• Once cleaned out, place peppers in a casserole dish.
• Brown the chicken.
• Drain off excess fat.
• In a bowl, combine the salsa, peanut butter, soy sauce, ginger, lime juice and peanuts.
• Fold into the chicken.
• Spoon the mixture into the peppers.
• Add 4 tablespoons of hot water to bottom of baking dish.
• Cover the baking dish and bake for approximately 30 minutes or until peppers are tender.

GRILLED THAI SUMMER ROLL STUFFED CHICKEN BREASTS

Steps:

• Preheat a grill to medium. Prepare the chicken: With your knife parallel to the cutting board, slice each chicken breast in half horizontally without cutting all the way through; open like a book. Cover with plastic wrap and pound until 1/2 inch thick.
• Make the filling: Cook the rice vermicelli as the label directs; drain. Toss with 1 tablespoon vegetable oil, the rice vinegar, lime zest, Sriracha and a pinch of salt in a bowl. Whisk the lime juice with the remaining 2 tablespoons vegetable oil in a separate bowl; season with salt and pepper.
• Season the pounded chicken on both sides with salt and pepper and brush with the lime oil; top with the noodles, carrot, bell pepper and scallion, leaving a 1-inch border around the edges. Roll up the chicken toward the pointy end; tie with 3 pieces of kitchen twine.
• Brush the grill grates with vegetable oil. Grill the chicken breasts, turning, until cooked through, 18 to 20 minutes, brushing with the sweet Thai chili sauce during the last 2 minutes of cooking. Transfer to a cutting board and let rest 5 minutes, then remove the twine and slice.

MEXICAN-STYLE CHICKEN-STUFFED PEPPERS

Steps:

• Preheat the oven to 385 degrees F (200 degrees C).
• Heat butter and oil in a frying pan over medium-high heat. Saute onion in the hot pan until soft, about 5 minutes. Add chicken; cook and stir until browned and no longer pink in the center, 7 to 10 minutes. Reduce heat to medium, and add water and chili powder. Stir in garlic, salt, cumin, and red pepper; let cook for 5 minutes. Add rice and black beans.
• Transfer chicken mixture to a bowl. Pour most of the crushed tomatoes into a large baking pan so it is 1 inch deep. Stuff the chicken mixture into the bell pepper halves until slightly overfilled and place open-side up in the tomatoes. Pour remaining crushed tomatoes over the peppers so they are just covered. Sprinkle with Mexican cheese, and cover the pan.
• Bake in the preheated oven until peppers are soft, about 50 minutes. Serve hot with avocado and sour cream to garnish.

STUFFED PEPPER RICE BAKE

Steps:

• Combine ground beef and onion in a large skillet and cook over medium heat until onion is soft and translucent, 7 to 8 minutes. Add garlic and cook until fragrant, 30 to 45 seconds. Drain extra grease.
• Add tomato soup, diced tomatoes, water, rice, Worcestershire sauce, Italian seasoning, salt, and pepper. Bring to a boil; reduce heat to low, cover, and simmer for 10 minutes.
• Stir in diced peppers and cook until rice is tender, 15 to 20 minutes. Top with mozzarella cheese, cover, and let sit until cheese has melted, 5 to 7 minutes.

THAI STUFFED POBLANO OR GREEN BELL PEPPERS

Steps:

• In a large skillet heat Seasame Oil over medium high heat and coat bottom, add Turkey, Onion, and garlic and cook until turkey meat is browned, stirring to break up chunks of meat.
• Make sauce: In a bowl combine Soy Sauce, Water, Fish Sauce,Hoisin Sauce, Brown Sugar, and Corn Starch and quickly whisk until all ingredients are incorporated.
• Stir sauce into meat mixture, along with Red Pepper flakes and Thai Basil.
• Simmer 10-15 minutes, then stir in Cooked Rice- remove from heat and let cool, or leave overnight in refridgerator.
• Preheat oven to 350°F.
• Cut tops off the peppers de-seed and de-vein as much as possible.
• Stuff meat mixture into peppers until full- arrange in a greased 9X13 baking dish- add 2/3 cup water to baking dish and baked covered for 45 minutes to 1 hr- when fork easily inserts into pepper flesh- it is done.