These are perfect for dinner, lunch or as a party appetizer and can be made in a flash!
Coconut Curry Chicken Stuffed Peppers
- 1 lb ground chicken
- 2 lb mini sweet peppers
- 1/2 cup coconut milk
- 3 tbsp minced Jalapeño
- 3 tbsp minced red bell pepper
- 3 tbsp Panko bread crumbs
- 1/2 tsp sugar
- 1 1/2 tsp salt
- I tsp lime zest
- 1 1/2 tbsp curry powder
- Coconut lime sauce
- 3 tbsp coconut milk
- 1 1/2 tbsp lime juice
- 1 1/2 tbsp honey
- Zest of one lime
- 1/2 tsp original Tabasco
Preheat oven to 350 degrees. Remove both the top and bottom of the pepper so that they can stand up vertically. Remove seeds and arrange in baking dish. In a large mixing bowl combine ground chicken, coconut milk, jalapeño, bell pepper, bread crumbs, sugar, salt, lime zest, and curry. Mix thoroughly; then add mixture to a large ziplock bag. Cut the corner of the bag and pipe into peppers. Drizzle with olive oil and sprinkle with salt. Bake for 20 minutes then increase the temperature to 400 degrees and bake for an additional ten minutes. In a microwave safe be combine coconut milk, lime juice, honey, and Tabasco. Microwave for 45 seconds; drizzle over peppers and serve. Enjoy!
