Thai Chili Chicken Stuffed Peppers


This past Sunday I baked some peppers stuffed with ground chicken that was cooked in a thai chili and garlic sauce. I mixed it with a delicious combination of quinoa, brown rice, fresh red onion and diced tomatoes. Since you are eating so well, go guilt free and top this off with fresh mozzarella!
*Total prep time approximately 1 hour 20 minutes.

What You’ll Need:


1 pound ground chicken
Red Onion
4 Peppers
2 Garlic Cloves (optional)
Fresh Mozzarella
1 packet of Seeds of Change: Quinoa & Brown Rice
Central Market Classics: Thai Chili Roasted Garlic Premium Dipping Sauce
Brown Sugar (optional)
Coconut Oil (optional)

*These ingredients will provide you with four stuffed peppers.*

What You’ll Need to Do With It:

1. Cut it up!
Get the tedious work out of the way so you’re not fumbling to do it later on as your motivation to cook is dwindling. I dice up about a cup of red onions and a full tomato, which should be about a half a cup to a full cup, depending on your taste preference and size of tomato. Hollow out your peppers. I love peppers so I bought one red, orange, yellow and green, but you can use whatever bell peppers you choose.

2. Cook the ground chicken.
I like to oil the pan with either unrefined coconut oil or Pam. Sautée your ground chicken in a large pan on medium. Be sure to stir the meat to avoid burning. As the chicken begins to brown, add about 6 ounces of your Thai Chili sauce. Don’t cook the meat too much, just enough so there is no pink. You still need to stuff it and bake it in the peppers!

3. Caramelize your diced onions and tomatoes.
Typically, caramelizing will mean cane sugar and vegetable oil. I like my caramelized veggies sweet and semi-healthy, so, I oil my medium sized pan with unrefined coconut oil, throw my veggies in and add about 5 tablespoons of brown sugar. Sautée your veggies for 8-10 minutes on a low to medium heat.

4. Cook your Seeds of Change Quinoa and Brown Rice.
Follow the directions on the packet. These packets are a life saver, they are nearly effortless, healthy and delicious! I’ve used them in so many different dishes. I actually prepared two packets the day that I stuffed these peppers, which left us with a lot of the stuffing for a side. We also made sweet potato fries which I will get into later on!

5. Mix it up!
Toss your meat, veggies, quinoa and rice together.


6. Stuff it.
Yeah, I said it… Stuff those peppers.

7. Get cheesy with it.
Put those mouthwatering slices of fresh mozzarella on top of your stuffed peppers.


8. Bake.
Set your oven to 350º F. Lightly oil a dish and place your stuffed peppers on it and in the oven for 8 minute or until the cheese has melted.

Side note here but… this is a phenomenal hand crafted hot plate that my cousin made. Feel free to comment if you want one! He does coasters from fresh cut wood as well.


Also see a quick and easy side dish to serve with your Thai Chili Chicken Stuffed Peppers!



Please feel free to leave feedback if you try this recipe!


2 thoughts on “Thai Chili Chicken Stuffed Peppers

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