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Stuffed peppers really are one of the best comfort foods! They’re great for feeding a big family, hosting guests, or just meal prepping for the week. It’s such a wonderful dinner (or lunch!) that uses simple, healthy, nutrient-dense ingredients that are easy to find. It’s packed with protein, vitamins, minerals, antioxidants, and healthy fats! These Chicken Curry Stuffed Peppers truly are so flavorful, nourishing, and easy. And the yogurt sauce really brings them to another level – the creamy, herby yogurt adds the perfect brightness to the comforting curry in these stuffed peppers. Serve these peppers with whatever sides you fancy and you’re all set for a satisfying meal!
Nutritional benefits of this recipe
- Bell peppers are rich in vitamin C, vitamin A, antioxidants, and fiber, supporting immune health, eye health, healthy skin, and helping reduce inflammation.
- Coconut milk is rich in nourishing fats, manganese, and potassium. It’s rich in MCT’s, more importantly caprylic acid, which helps fight high cholesterol, candida/yeast, and digestive disorders.
- Chicken is rich in tryptophan, which promotes serotonin. Also rich zinc, selenium, iron, and b-vitamins. Eating protein helps regulate cravings, hunger, blood sugar, weight, and energy.
- Ginger has anti-microbial benefits and is rich in antioxidants, helping balance our gut microbiome and manage free radicals. It helps reduce nausea, bloating, and intestinal gas. Promotes immune health.
- Garlic is also rich in antioxidants and has anti-microbial benefits. Promotes immune health.
- Cilantro is rich in vitamin K, vitamin C, antioxidants, and beneficial plant compounds that support immune health, healthy digestion, and overall wellness. It also helps the body naturally bind and remove certain heavy metals such as mercury.
Ingredients for Chicken Curry Stuffed Peppers
Chicken – chicken breast, tenders, or thighs work.
Jasmine rice – or sub basmati
Onion
Bell peppers – I used a mix of colors – yellow, red, and orange are my personal favorites for stuffed peppers because they get more tender and are a bit more sweet.
Diced tomatoes
Coconut milk – this is canned coconut milk, not from the carton. You can use either light or full-fat canned coconut milk. For the coconut flavor to shine through in the dish then I recommend to opt for full-fat.
Garlic – fresh is best!
Ginger
Spices: curry powder, salt, pepper
Yogurt – for the yogurt sauce
Cilantro – for garnish / yogurt sauce
Green onion – for garnish / yogurt sauce
How to make Chicken Curry Stuffed Peppers
- Preheat the oven to 350ºF.
- Prep the bell peppers: Cut off the tops and set aside to use later. Discard the ribs and seeds. Rinse out any lingering seeds then place the peppers into a baking dish. Pour 1/3 cup of water into the bottom of the baking dish then place the peppers in the oven (even if it’s not fully preheated yet). This will give the peppers time to begin softening as much as possible, and the water at the bottom of the dish helps steam them a little more.
- Prep the rice: rinse 1/2 cup of rice thoroughly until the water runs clear then put rinsed and drained rice into a small pot. Add 1 cup of coconut milk (you’ll save the rest for later), mix together, turn the heat to high and bring to a boil. Then reduce heat to low, cover, and cook for 12-15 minutes until the coconut milk is absorbed. Remove from heat and let it steam for 10 minutes, then use in step 8.
- Dice up the onion and dice up the tops of the bell peppers that you had set aside.
- Preheat a large skillet to medium-high heat with avocado oil. Add the onion and the diced bell pepper tops and sauté for 5-7 minutes, stirring frequently, until the onion is golden and fragrant. Prep the garlic, ginger, and diced chicken while it’s cooking.
- Add the minced garlic and ginger and cook another minute.
- Add the diced chicken and cook about 6-8 minutes, stirring occasionally, until no longer pink. Season with 1 Tbsp curry powder, 1 tsp of salt, and 1/4 tsp black pepper.
- Once the chicken is cooked, incorporate the diced tomatoes, and deglaze the pan with the tomato juices if needed. Then add the cooked rice and remaining coconut milk from the can. Season with the remaining 1/2 tsp salt and 1/2 Tbsp of curry powder. Let the mixture cook for a few minutes, stirring frequently, to thicken any sauce and bring together the flavors.
- Remove the bell peppers from the oven, scoop the filling into the peppers, then place back into the oven and bake another 20-30 minutes until the peppers are very fork tender.
- Make the yogurt sauce: Mix together the yogurt with the finely chopped cilantro and finely chopped green onion.
- Serve the bell peppers with the yogurt sauce and whatever sides you desire. Enjoy!
- Please be sure to leave a comment and rating if you give it a try! I would love to hear from you and your engagement on my website helps me significantly.
Modifications and variations
- If you want it to be more of a “coconut curry”, then use full-fat coconut milk to incorporate more of the coconut flavor (light coconut is pretty mild in flavor).
- Feel free to add some chopped spinach to the filling during step 8.
- For extra protein and fiber, you can add a can of beans during step 8 (drain and rinse them first).
- Make it dairy-free by omitting the yogurt – just simply top the peppers with the parsley and green onion instead, or maybe even do a coconut yogurt instead!
How to make these peppers ahead of time
Stuffed peppers are unique in the sense that you can prep them ahead of time before the final bake if you want. So they’re great for hosting guests or for busy days that you won’t have time to cook for long.
You can do this two ways:
Skip the pre-cook of the peppers for just one oven cooking session: Make the filling, stuff the peppers, store in the refrigerator, then cook at 350ºF for 45-55 minutes until the peppers are very fork tender. Important tip: If baking in ceramic or glass, then let the dish reach room temperature before baking, or transfer to a room temperature dish or baking sheet for cooking.
If you still want to pre-cook the peppers to reduce the final oven time: Follow all of the recipe steps (including pre-cooking the peppers while you are making the filling) but then after stuffing the peppers, just store in the refrigerator rather than doing the final cooking. Then bake at 350ºF for 30 minutes until the peppers are very fork tender and the filling is hot. Important tip: If baking in ceramic or glass, then let the dish reach room temperature before baking, or transfer to a room temperature dish or baking sheet for cooking.
Other recipes you’ll love
Coconut Curry Chicken and Veggies
Fennel and Chicken Coconut Curry
I hope you love these Chicken Curry Stuffed Peppers! Please be sure to leave a comment and a rating if you give this recipe a try. I would love to know how it turned out for you!
Verse of the Day: “Repent, and let every one of you be baptized in the name of Jesus Christ for the remission of sins; and you shall receive the gift of the Holy Spirit.” – Acts 2:38
PrintChicken Curry Stuffed Peppers
Chicken Curry Stuffed Peppers that are nourishing, flavorful, and easy. The creamy yogurt sauce adds the perfect brightness to the comforting curry.
- Prep Time: 5 minutes
- Cook Time: 50 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Dinner, Lunch
- Method: oven, Stove
- Cuisine: Indian
Ingredients
6 large bell peppers, seeds and membranes removed
Rice:
1/2 cup jasmine rice, rinsed
1 (13.5oz) can light coconut milk, divided (or full-fat for a coconut flavor)
Filling:
1 Tbsp avocado oil
1 small yellow onion, diced
3 large garlic cloves, minced
1 Tbsp grated ginger (2-inch piece of ginger, skin removed)
1.25 – 1.5 lb chicken breast or thigh, cut into 1/2″ pieces
1 1/2 Tbsp curry powder, divided
1 1/2 tsp salt, divided
1/4 tsp pepper
1 (14.5oz) can diced tomatoes
Yogurt sauce:
1 cup plain yogurt
2 Tbsp finely chopped cilantro
1 Tbsp finely chopped green onion
Instructions
- Preheat the oven to 350ºF.
- Prep the bell peppers: Cut off the tops and set aside to use later. Discard the ribs and seeds. Rinse out any lingering seeds then place the peppers into a baking dish. Pour 1/3 cup of water into the bottom of the baking dish then place the peppers in the oven (even if it’s not fully preheated yet). This will give the peppers time to begin softening as much as possible, and the water at the bottom of the dish helps steam them a little more.
- Prep the rice: rinse 1/2 cup of rice thoroughly until the water runs clear then put rinsed and drained rice into a small pot. Add 1 cup of coconut milk (you’ll save the rest for later), mix together, turn the heat to high and bring to a boil. Then reduce heat to low, cover, and cook for 12-15 minutes until the coconut milk is absorbed. Remove from heat and let it steam for 10 minutes, then use in step 8.
- Dice up the onion and dice up the tops of the bell peppers that you had set aside.
- Preheat a large skillet to medium-high heat with avocado oil. Add the onion and the diced bell pepper tops and sauté for 5-7 minutes, stirring frequently, until the onion is golden and fragrant. Prep the garlic, ginger, and diced chicken while it’s cooking.
- Add the minced garlic and ginger and cook another minute.
- Add the diced chicken and cook about 6-8 minutes, stirring occasionally, until no longer pink. Season with 1 Tbsp curry powder, 1 tsp of salt, and 1/4 tsp black pepper.
- Once the chicken is cooked, incorporate the diced tomatoes, and deglaze the pan with the tomato juices if needed. Then add the cooked rice and remaining coconut milk from the can. Season with the remaining 1/2 tsp salt and 1/2 Tbsp of curry powder. Let the mixture cook for a few minutes, stirring frequently, to thicken any sauce and bring together the flavors.
- Remove the bell peppers from the oven, scoop the filling into the peppers, then place back into the oven and bake another 20-30 minutes until the peppers are very fork tender.
- Make the yogurt sauce: Mix together the yogurt with the finely chopped cilantro and finely chopped green onion.
- Serve the bell peppers with the yogurt sauce and whatever sides you desire. Enjoy!
- Please be sure to leave a comment and rating if you give it a try! I would love to hear from you and your engagement on my website helps me significantly.
Modifications and variations:
- If you want it to be more of a “coconut curry”, then use full-fat coconut milk to incorporate more of the coconut flavor (light coconut is pretty mild in flavor).
- Feel free to add some chopped spinach to the filling during step 8.
- For extra protein and fiber, you can add a can of beans during step 8 (drain and rinse them first).
- Make it dairy-free by omitting the yogurt – just simply top the peppers with the cilantro and green onion instead, or maybe even use a coconut yogurt instead!
Notes
How to make these peppers ahead of time:
Stuffed peppers are unique in the sense that you can prep them ahead of time before the final bake if you want. So they’re great for hosting guests or for busy days that you won’t have time to be hands-on cooking.
You can do this two different ways:
Skip the pre-cook of the peppers for just one oven cooking session (55 mins): Make the filling, stuff the peppers, store in the refrigerator, then cook at 350ºF for 45-55 minutes until the peppers are very fork tender. Important tip: If baking in ceramic or glass, then let the dish reach room temperature before baking, or transfer to a room temperature dish or baking sheet for cooking.
If you still want to pre-cook the peppers to reduce the final oven time (30 mins): Follow all of the recipe steps (including pre-cooking the peppers while you are making the filling) but then after stuffing the peppers, just store in the refrigerator rather than doing the final cooking (make sure the baking dish isn’t too hot before putting in the fridge!). Then when ready, bake at 350ºF for 30 minutes until the peppers are very fork tender and the filling is hot. Important tip: If baking in ceramic or glass, then let the dish reach room temperature before baking, or transfer to a room temperature dish or baking sheet for cooking.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 351
- Fat: 12
- Carbohydrates: 34
- Fiber: 6
- Protein: 28
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