1. Preheat the oven to 350ºF.
2. 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.
3. 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.
4. Dice up the onion and dice up the tops of the bell peppers that you had set aside.
5. 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.
6. Add the minced garlic and ginger and cook another minute.
7. 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.
8. 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.
9. 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.
10. Make the yogurt sauce: Mix together the yogurt with the finely chopped cilantro and finely chopped green onion.
11. Serve the bell peppers with the yogurt sauce and whatever sides you desire. Enjoy!
12. 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!