Everyday Meals

Baked Thai Stuffed Peppers


We have used sweet peppers but small red or yellow capsicum work just as well

Prep time:20 mins

Cook time:40 mins

Makes: 6


  • 6 sweet red peppers
  • 1 tablespoon peanut oil
  • 250g pork or chicken mince
  • 1/3 jar Five Tastes Thai Green Curry Paste, stirred
  • 2 small potatoes, cut into 1cm dice and steamed until just tender
  • 2/3 cup cooked long grain rice
  • 1 tablespoon grated palm sugar
  • 1 teaspoon fish sauce
  • ¼ cup chopped coriander
  • 1½ tablespoons toasted peanuts or slivered almonds
  • 1 teaspoon finely sliced red chilli
  • Spray oil


Step 1

Cut peppers in half lengthways to create a lid. Remove seeds.

Step 2

Meanwhile, heat oil in a frypan and brown mince for 2-3 minutes. Add Five Tastes Curry Paste and stir for 1 minute until fragrant.

Step 3

Reduce heat to medium and add potatoes, rice, sugar and fish sauce. Continue to cook for a further 2-3 minutes, stirring regularly. Remove from heat and stir through coriander, peanuts and chilli.

Step 4

Fill each pepper cavity with pork mixture and replace lid. Spray capsicum with oil and place on a baking paper lined tray. Cook in a preheated oven at 180°C for 30-40 minutes until peppers are cooked and slightly charred.

Tasty Tip!

Serve with lime, soy sauce or kecap manis.

Baked Thai Stuffed Peppers
Average user rating:
  • 4

Featured in this recipe

  • Thai Green Curry Paste

    Thai Green Curry Paste

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