Stuffed Red Bell Peppers For Two, Thai Style

Prep Time
Cook Time
Ready In

Recipe: #17543

February 23, 2015


Original is 2 servings


  • Serving Size: 1 (272.8 g)
  • Calories 555.9
  • Total Fat - 24.7 g
  • Saturated Fat - 7.5 g
  • Cholesterol - 102 mg
  • Sodium - 3094.3 mg
  • Total Carbohydrate - 44.5 g
  • Dietary Fiber - 2.1 g
  • Sugars - 5.2 g
  • Protein - 37.9 g
  • Calcium - 130.5 mg
  • Iron - 7 mg
  • Vitamin C - 22.5 mg
  • Thiamin - 0.5 mg

Step by Step Method

Step 1

Preheat oven to 350°F.

Step 2

In a large skillet heat seasame oil over medium high heat and coat bottom, add ground beef, onion, and garlic and cook until meat is browned, stirring to break up chunks of meat.

Step 3

Make sauce: In a bowl combine Soy Sauce, Water, Fish Sauce,Hoisin Sauce, Brown Sugar, and Corn Starch and quickly whisk until all ingredients are incorporated.

Step 4

Stir sauce into meat mixture, along with Red Pepper flakes and Thai Basil.

Step 5

Stirr in white rice.

Step 6

Simmer 10-15 minutes.

Step 7

Cut Bell pepper in half.Stuff with meat,arrange in a greased baking dish- add 1/2 cup water to baking dish and baked covered for 30 minutes.


No special items needed.

10 Reviews


These taste wonderful! My husband said these are a keeper. I reduced the red pepper flakes to 1/4 teaspoon. We, like others, had to use American Basil. I used dried. I also cooked them for 45 minutes because I like mine softer as a personal preference. And I like that we don't have a bunch left over. I tagged this for Alphabet Soup in the forums and for What's on the Menu in Food, Friends, and Fun.


(21 May 2021)


I used regular basil instead of Thai basil but otherwise followed the recipe and we loved the Thai flavors that shone through! These will be enjoyed again, and I am going to try making lettuce wraps also at some point.


review by:
(19 Apr 2021)

Mia in Germany

Wonderful!! We both love Thai food, and this was so delicious. I had no Thai basil but only Vietnamese coriander, but otherwise followed the recipe to the letter. Thanks for sharing! Made for Best of 2017


review by:
(17 Feb 2018)


Loved how all the photos reminded me of hearts, so we made this for Valentine's Day, and it was definitely worthy of it. We made some adjustments for our tastes - higher ratio of rice to meat, 1/4 the sesame oil, sweet chili sauce in lieu of pepper flakes and sugar and one third the soy sauce. It all worked out fine and had a perfect flavor. I can see why this has been in so many people's best of the year recipebooks. We made a double recipe for the two of us as our sole entree. Yummo!


review by:
(15 Feb 2018)


Very tasty! The red peppers at my local store were kind of puny, so I had enough filling for an extra 1/2 of a green pepper. Also, had to use dried regular basil. We loved this as is, probably would have really sparkled with the Thai basil! Next time!


review by:
(4 Feb 2018)

Susie D

I loved the flavor of the filling. It packed in the Thai flavors and the servings were generous. I do prefer a softer pepper so next time may micro them a bit before stuffing and baking. I also want to try the filling in lettuce wrap. Made for Best of 2016 at Food, Friends, and Fun.


review by:
(10 Feb 2017)

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