Chicken Coconut Curry Stuffed Bell Peppers
Yield: 4 servings
Total Time: 2hr 45m
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Ingredients
For the filling
- 454g (~1 lb.) ground chicken
- 2 tbsp extra virgin Olive oil, divided
- 81g (~½ cup) white jasmine rice, uncooked
- 180g (~1 ⅓ cups) carrots, diced
- 168g (~1 ⅓ cups) red onion, diced
- 23g (~7-8 medium cloves) garlic, finely chopped
- 160g (~⅔ cup) fire roasted tomatoes, drained
- 1 tbsp curry powder
- 2 tbsp tomato paste
- 1 tsp sea salt, fine grain
- ½ tsp ground black pepper
For the roasted red peppers
- 4 large red bell peppers
- extra virgin olive oil, for oiling
- sea salt, fine grain, to taste
- ground black pepper, to taste
For the coconut broth
- 403mL (~1 ¾ cups) coconut milk
- 250mL (~1 cup) water
- ½ tbsp Better than Bouillon Roasted Chicken base
- 2 tbsp granulated sugar
For the topping
- 35g (~1 cup) corn flakes, crushed
- 2 tbsp unsalted butter, melted
- 1 tbsp ponzu
Instructions
Step 1: Gather the ingredients for the roasted red peppers and preheat the oven to 425°F/220°C.
Step 2: Spray an 8” x 8” baking dish with cooking spray and set aside.
Step 3: Cut the tops off the peppers, scoop out the seeds, peel off the membranes, and cut a small slice off the feet to make each pepper level when standing.
Step 4: Rub a light layer of oil onto each pepper and season with sea salt and ground pepper, to taste. Place the peppers, cut side down, into the prepared baking dish.
Step 5: Bake in the preheated oven until the peppers begin to soften and brown, about 25 mins.
Step 6: Set peppers aside to cool and turn off the oven for now.
Step 7: Gather the ingredients for the filling.
Step 8: Peel and dice the carrots.
Step 9: Peel and dice the onions. Set aside.
Step 10: Peel and finely chop the garlic. Set aside.
Step 11: Gather the ingredients for the coconut broth.
Step 12: Add the water, bouillon base, and sugar to a medium bowl. Whisk to combine and set aside.
Step 13: Heat 1 tbsp oil in a large skillet over medium heat for 4 mins.
Step 14: Add the ground chicken and cook, while breaking up, until crumbly and mostly cooked through. About 6 mins.
Step 15: Season chicken with 5g (1 tsp) sea salt and 2.5g (½ tsp) ground pepper then set the chicken aside on a paper towel lined plate.
Step 16: Add the diced carrots and onions to the skillet.
Step 17: Cook, stirring every 2 mins, until vegetables are softened. About 10 mins.
Step 18: Add the garlic.
Step 19: Cook, stirring frequently, until fragrant. About 2 mins.
Step 20: Add 15g (1 tbsp) oil along with the curry powder to the skillet.
Step 21: Cook, stirring frequently, until fragrant. About 2 mins.
Step 22: Add the tomato paste.
Step 23: Cook, stirring frequently, until thoroughly combined. About 2 mins.
Step 24: Add the drained fire roasted diced tomatoes.
Step 25: Stir to combine.
Step 26: Add the reserved broth.
Step 27: Stir to combine and take off heat.
Step 28: Add the rice.
Step 29: Scrape the entire can of coconut milk into the skillet.
Step 30: Return to heat and stir to combine.
Step 31: Add the chicken to the skillet.
Step 32: Stir to combine.
Step 33: Bring to a simmer.
Step 34: Cover and reduce to low heat.
Cook, stirring every 5 mins, for 30 mins.
Step 35: Take the skillet off the heat and preheat the oven to 375°F.
Step 36: Fill each pepper generously with the filling, leaving space near the top. Set aside.
Step 37: Add the crushed cornflakes to a small bowl.
Step 38: Whisk together melted butter and ponzu.
Step 39: Toss cornflakes with butter mixture then let rest for 5 mins.
Step 40: Top each pepper with the topping, to taste.
Step 41: Bake in the preheated oven until bubbling and the topping is browned. About 30 mins.