Thai Stuffed Peppers

These Thai Stuffed Peppers are a delicious low-carb dish, combining the flavors of Thai cuisine with the wholesome goodness of fresh bell peppers. Each bite is a delightful mix of savory ground meat, fresh herbs, and spices, all baked to perfection.

Ingredients

• 2 large bell peppers - any color
• 200 grams ground chicken or turkey
• 1 tablespoon fish sauce
• 1 tablespoon soy sauce or tamari
• 1 teaspoon red curry paste
• 100 grams cauliflower rice
• 2 green onions - chopped
• 1 tablespoon fresh cilantro - chopped
• 1 tablespoon fresh basil - chopped
• 1 teaspoon lime juice
• 1 tablespoon coconut oil
• Salt and pepper to taste

Steps

1. Preheat the oven to 190°C (375°F).
2. Cut the tops off the bell peppers and remove the seeds and membranes.
3. In a skillet, heat the coconut oil over medium heat. Add the ground chicken or turkey and cook until browned.
4. Stir in the fish sauce, soy sauce, red curry paste, and lime juice. Cook for an additional 2 minutes.
5. Add the cauliflower rice, green onions, cilantro, and basil to the skillet, mixing well. Season with salt and pepper to taste.
6. Stuff each bell pepper with the mixture, packing it down lightly.
7. Place the stuffed peppers upright in a baking dish. Cover with aluminum foil.
8. Bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the filling is heated through.
9. Let cool for a few minutes before serving.

Nutrition

• Calories: 350
• Protein: 30 g
• Carbs: 15 g
• Fiber: 4 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 90 mg
• Total Fat: 20 g
• Saturated Fat: 8 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• High in protein, promoting muscle growth and repair.
• Low in carbs, making it suitable for low-carb diets.

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