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Paleo Thai Stuffed Peppers, An Entrée w/ Chicken, Cilantro & Lime

So much to do, so little time! We have so many things in the works, I don’t know where to start! As you know, we’re working on several websites for fitness, farms and paleo lifestyle. Our first site, GoPaleoCalifornia will be launching in the next 2 weeks, with Colorado, New York and Texas to shortly follow. We have an info site in the works and also an apparel store…so be sure to stay tuned!

Spanish word of the day: coco (coconut)

These peppers are a new creation we made last night. They are sweet, a little spicy, tender and filling. If you want it more spicy, add some arbol chili peppers. If you like lesss heat, add a little more coconut milk should do the trick. For those of you who don’t like chicken, beef, shrimp or pork would be good as well.

Thai Chicken Stuffed Peppers 

6 Chicken Thighs

4 Red Bell Peppers

3 Carrots

7 Mushrooms

1 can Water Chestnuts

2 Green Onions (white part only)

1 ½ Tbsp Ginger (must be fresh)

3 Garlic cloves

1 tsp Honey

Juice of ¼ Lime

½ Tbsp Fish Sauce

1 Tbsp Coconut Vinegar (or Rice/White Vinegar if you use it)

3 Tbsp Coconut Aminos (or Wheat free Tamari)

1 Tbsp Roasted Red Chili Paste

½ tsp Sesame Oil

1 Tbsp Coconut Oil

¼ cup Coconut Milk

handful fresh Cilantro

Preheat the oven to 375 degrees Fahrenheit. Put a pot almost full of water on the stove to boil.

Time to make the sauce! In a blender (or Bullet!), combine the ginger, garlic, honey, lime juice, fish sauce, coconut vinegar, coconut aminos, chili paste, sesame oil and coconut milk and blend until thoroughly incorporated. Set aside.

Remove the stems, seeds and veins from the red peppers. Once the water is boiling, add the red peppers and boil for 4 minutes, turning the peppers so each side gets submerged. Set aside.

Remove the skin, fat and bones from the chicken thighs. Dice the meat into small, ¼” pieces.

Heat the coconut oil over medium-high heat and add the chicken. Cook until no longer pink in the middle ~4 minutes. Drain and set aside.

Dice the carrots, mushrooms, green onions (white part only) and water chestnuts. Sauté the carrots and water chestnuts for 3 minutes covered, then add the mushrooms and green onions and sauté for another 2 minutes uncovered.

Add the chicken, cilantro (except a little to garnish), and sauce back into the vegetables and stir until the sauce is bubbling and a little thicker.

Spoon the mixture into the red peppers. I like to press it in there and get as much as I can into the peppers.

Pop these little beauties into the oven and bake for 15-20 minutes (on our oven, it takes about 17 minutes) and enjoy! Garnish with the remaining cilantro and serve!

Follow it up with our delicious Coconut Macaroons or Strawberry Ice Cream!

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