These Paleo Thai Stuffed Peppers are sweet and a little spicy, with a zesty cilantro and lime kick. Its a new creation we made last night. If you want it more spicy, add some fresh arbol chili peppers. If you like less heat, adding a little more coconut milk should do the trick. If you’re not a huge fan of chicken, you can substitute it with beef, pork or shrimp! This recipe really works well with different types of protein.
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. Not quite sure how much we’ll accomplish, but we’ll see. It’s really up to Angel, he’s the one with all of the website-building talent. Either way, I’m ready to rock and roll!
Spanish word of the day: coco (coconut)
Paleo Thai Stuffed Peppers
4 Chicken Thighs
4 Red Bell Peppers
4 White Button Mushrooms
½ can Water Chestnuts
2 Green Onions
1 ½ Tbsp fresh Ginger
3 Garlic cloves
1 tsp raw Honey
Juice of ¼ Lime
½ Tbsp Fish Sauce
1 Tbsp Coconut Vinegar
3 Tbsp Coconut Aminos
1 Tbsp Roasted Red Chili Paste
½ tsp Sesame Oil
1 tsp Chili 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!