• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Oh My Veggies logo

  • Recipes
    • Vegetarian Recipes
    • Vegan Recipes
    • Vegetarian Main Dishes
    • Vegetarian Appetizers
    • Vegetarian Breakfast Recipes
    • Vegetarian Side Dishes
    • Dessert Recipes
    • Snack Recipes
    • Drinks
    • Sauces, Spreads and Condiments
    • Holiday Recipes
    • From our Readers
  • Cooking Tips & Hints
    • Cooking Tips
    • Plant-Based Nutrition
    • Product Reviews
  • Shop Cookbooks
  • About Us
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • Find Recipes
  • Cookbooks
  • About Us
  • Free Meal Plan
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Find Recipes
    • Cookbooks
    • About Us
    • Free Meal Plan
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Oh My Veggies » Vegan Recipes » Vegan Main Dishes

    Thai Stuffed Peppers

    Published: Sep 28, 2015 · by Joanne · Updated: Feb 15, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    Thai Stuffed Peppers

    I have maintained for quite a while now that Thai food is my desert island food. It's sweet! It's spicy! It's savory! It's tangy! Basically: it's everything. It should come as no surprise, then, that I've made it my Life Mission to Thai-ify everything and prove once and for all that there is no meal that Thai flavors can't improve upon. My latest conquest? The stuffed pepper!

    Stuffed peppers are a pretty classic comfort food. What they're stuffed with depends on what country you're in, but it usually consists of some mixture of tomato sauce, rice, herbs, ground meat, and cheese. Not that there's anything wrong with those things, but they just don't rock my flavor boat the way that Thai curry does! Here, we've infused Thai red curry flavor into our stuffed pepper filling by simmering rice and late summer veggies with curry paste and coconut milk. The amount of Thai curry flavor will depend heavily on the brand of curry paste you use, so this is definitely an instance where you want to season to taste.

    Thai Stuffed Peppers

    Arborio rice is used for the filling because it releases a lot of starch, causing the filling to be gloriously creamy, but sushi rice or basmati rice should work as well. Brown rice could be substituted, but the cooking time will have to be adjusted according to its longer cook time needs. The peppers are boiled before filling to give them a head start on cooking. This sounds onerous, but takes almost no time at all. Once stuffed, they are transferred to the oven so that they can caramelize and take on some of that deep sweet roasted red pepper flavor, which really compliments the spice of the filling.

    You might have some leftover filling, depending on the size of your peppers. Feel free to serve it alongside the peppers or, if you're like me, you might not be able to resist snacking on it while the peppers cook! This is a no judgement zone, so just do whatever you feel is right.

    Thai Stuffed Peppers

    Thai Stuffed Peppers

    With fragrant Thai curry paste and lots of veggies, these stuffed peppers are anything but boring.
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 10 minutes
    Cook Time: 55 minutes
    Total Time: 1 hour 5 minutes
    Course: Main Course, Side Dish
    Cuisine: American
    Diet: Vegetarian
    Keyword: stuffed peppers, Thai Stuffed Peppers
    Servings: 4 servings
    Calories: 491kcal
    Author: Oh My Veggies

    Ingredients

    • 4 red bell peppers
    • 2 tablespoons safflower seed oil
    • 1 red onion minced
    • 4 garlic cloves minced
    • 1 jalapeño pepper seeded and minced
    • 1 small zucchini cut into ½-inch pieces
    • 2 small Thai or Asian eggplants cut into ½-inch pieces
    • 1 tablespoons minced fresh ginger
    • 2 tablespoons Thai red curry paste
    • ¾ cup arborio rice
    • 1 ¾ cup coconut milk
    • Salt and black pepper to taste
    US Customary - Metric

    Instructions

    • Preheat oven to 350ºF.
    • Bring a large pot of water to a boil. Slice the top off of the peppers and discard the cores and the stems. Boil the hollowed peppers for 4 minutes, until just tender. Carefully remove and transfer to a paper towel-lined plate to drain.
    • In a large skillet, heat the oil over medium heat. Add the onion, garlic, and jalapeño along with a pinch of salt. Sauté until softened, about 3 minutes. Stir in the zucchini, eggplant, ginger, and red curry paste. Sauté for 4-5 minutes, until the vegetables just start to soften. Stir in the rice and coconut milk. Bring to a boil and then lower heat to a simmer. Cover and cook over low heat just until the liquid is absorbed, about 15 minutes. Season to taste with salt and black pepper.
    • Fill the peppers with the rice and set them in a shallow ceramic baking dish. Bake for 20-30 minutes, until the pepper skins start to wrinkle and brown. Serve warm.

    Notes

    How much curry paste you'll want to add will depend on how spicy your curry paste is. Make sure to taste as you add it to make sure you add enough.

    Nutrition

    Calories: 491kcalCarbohydrates: 53gProtein: 8gFat: 30gSaturated Fat: 20gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gSodium: 26mgPotassium: 952mgFiber: 8gSugar: 12gVitamin A: 5070IUVitamin C: 172mgCalcium: 68mgIron: 6mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
    « Cheesy Taco Casserole
    This Week's Meatless Meal Plan | 10.05.15 »

    Vegan Recipes, Vegetarian Main Dishes, Vegetarian Recipes main dishes, peppers, rice, thai

    Joanne Bruno from Eats Well With Others

    About Joanne

    Joanne Bruno is the blogger, recipe developer, and photographer behind the mostly ridiculous and always delicious vegetarian food blog Eats Well With Others. She likes her vegetables with a side of cupcakes and takes a highly hyperbolic approach to most things in life.

    Reader Interactions

    Comments

    1. Adina says

      September 28, 2015 at 10:50 am

      Love this idea, I have never filled a pepper Asian style. 🙂

      Reply
    2. Fox Kitchen says

      September 28, 2015 at 11:28 am

      This looks so yummy! I have to try it out 🙂

      Reply
    3. Jennifer @ Delicious Everyday says

      September 28, 2015 at 8:18 pm

      Looks like you did a great job Thai-fying these stuffed peppers, Joanne! I can already imagine the flavour combination. I will definitely bookmark this to try.

      Reply
    4. Nik says

      December 19, 2015 at 1:19 am

      These were delicious!! They were such a hit with my girlfriend. Thank you for this recipe. I will definitely be making these again in the future.

      Reply
    5. Sarah Morris says

      January 11, 2017 at 10:13 pm

      This was delicious! My favorite rice recipe thus far. I used an extra zucchini in place of eggplant as I could not find any and yellow onion instead of red because that's what I had on hand. It had the perfect amount of spice and deliciously creamy texture from the coconut milk. I cannot wait to make this again!

      Reply
    6. Tricia says

      October 10, 2022 at 6:48 pm

      5 stars
      Been making this for years and it’s one of my boys fave recipes. We add beefless beef to make it more filling for them and it’s delicious.

      Reply

    Something to say? Leave a comment. Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    image of the author

    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
    Learn more here.

    signature of author

    get a free 5 day vegetarian meal plan

    shop our vegetarian and vegan cookbooks

    Trending Recipes

    • Ginger Peach Overnight Oats
    • Vanilla Overnight Oats (Vegan!)
    • Grilled Portobello Panini with Artichoke Tapenade
    • Smashed Fingerling Potatoes

    Footer

    ↑ back to top

    • Shop Cookbooks
    • About Us
    • Work with Me
    • Contact
    • Privacy Policy
    • Terms of Use

    Still hungry? Check out our delicious family of blogs.

    link to VegKitchen.com - vegan recipes website
    link to deliciouseveryday.com - a vegetarian and vegan recipes website
    link to allshecooks.com - a food blog
    link to wandertooth.com - a travel website

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2021 Hook & Porter Media

    3.1K shares