Thai-Style Chicken Stuffed Bell Peppers

Outstanding power lunch filled with protein. The peppers cooked perfectly in 30 minutes. Matchstick-cut carrots and chopped green onions would be good in this. Thai-spiced peanuts made the perfect garnish.

I admit I was drawn to this by the beautiful photo on the home page. I made some adjustments - but thought it came out perfect that way and totally to our tastes. I subbed 2/3 of the meat with brown rice since we aren't huge meat eaters (it was still very meaty) and decreased the salsa and peanut butter to 1/4 cup each, so they wouldn't be too overpowering (also our salsa is very hot, so this was still enough to make it spicy). I tasted it right before my DH stuffed them, and thought it could use the rest of the whole lime flavor-wise. They were super duper tasty and a balanced/one dish meal with the rice in them.

I love that this is quick, lower in carbs, and full of protein. I gave it a four because I found that I needed to add more soy sauce and other flavors to the meat mixture. It seemed a little more on the bland side, but that might be good for someone who doesn't like very bold Thai flavors.

Made this for dinner and served with sliced cucumbers.<br/>This was delicious! Will make again.

OK. I thought I submitted a review, but it's not here. Well, in short, I'm not going to rate this because I changed the recipe. I used fish sauce instead of soy, added Thai red curry paste to give it some heat and more zing, and also added matchstick carrots and sliced green onions, as suggested by one of the other "chefs." I baked the peppers until they were soft. At 20 minutes, they were still very hard. All in all, very tasty. Will continue to work on this one.