Thai Stuffed Chilies

These Thai Stuffed Chilies are a flavorful and heart-healthy dish perfect as an appetizer or main course. Packed with protein, vegetables, and a touch of spice, this recipe is easy to prepare and can be made vegetarian or with your choice of protein. Crispy on the outside, tender inside, these stuffed chilies are a delicious way to enjoy a wholesome, nutrient-rich meal.

Superb as an appetizer or main course, this deliciously spicy recipe wakes up your taste buds and boosts your arterial wellness. A new study reports that eating chilies frequently reduces risk for heart attacks and strokes by up to 50 percent. Rich in omega-3 fatty acids, nuts also have impressive cardiovascular benefits, including helping to lower blood pressure, cholesterol and blood sugar. Adding to the recipe’s tasty and heart-healthy ingredients, eggplants are a good source of fiber and disease-fighting antioxidants. Select chilies that are 3-4 inches long and serve them with your favorite salad or grilled veggies of your choice.

Ingredients

12 chili peppers (try hot red peppers, jalapeño, poblano or other spicy peppers)
4 green onions
1 cup of cooked, chopped shrimp, chicken, turkey, tofu or other vegetarian protein
1 small Japanese eggplant, chopped
1 to 2 tablespoons Thai red curry paste, to taste
½ cup roasted cashews
1 tablespoon minced fresh ginger
2 garlic cloves
1 egg
¼ teaspoon black pepper, freshly ground
3 tablespoons fresh coriander or basil, chopped, for garnish 

Preheat oven to 350ºF. To clean chilies, wear rubber or latex gloves and avoid touching eyes. Slit each chili from stem to tip, taking care not to cut through to the other side. Open each chili and use a teaspoon to scoop out seeds and inner rind. Rinse in cold water to remove any remaining seeds, then set cleaned chilies aside. Slice white bulbs of the onions and set long green stems aside for later use.

Place onion bulb slices and all other remaining ingredients, except coriander or parsley, in a food processor or chopper. Coarsely chop, and then stuff chilies with the mixture. Gently tie one green onion stem around each stuffed chili to hold closed. Bake uncovered for 20 to 25 minutes or until peppers are tender and skins start to brown. Top with chopped coriander or basil and enjoy! Serves four to six. Adapted from Thespruceeats.com and Omyveggies.com.

1. Prep the Oven and Safety

Preheat the oven to 350ºF. Wear rubber or latex gloves while handling chilies to avoid skin irritation. Keep your hands away from your eyes during prep.

2. Clean and Prepare the Chilies

Slit each chili from stem to tip without cutting through the other side. Use a teaspoon to scoop out seeds and inner membranes. Rinse the chilies under cold water and set aside.

3. Slice the Onions

Slice the white bulbs of the green onions. Reserve the long green stems for tying the stuffed chilies later.

4. Prepare the Filling

Place the sliced onion bulbs, cooked protein (shrimp, chicken, turkey, tofu, or other choice), chopped eggplant, Thai red curry paste, roasted cashews, ginger, garlic, egg, and black pepper into a food processor or chopper. Coarsely chop until combined but still slightly textured.

5. Stuff the Chilies

Gently spoon the filling into each cleaned chili. Do not overstuff, so the chili retains its shape and cooks evenly.

6. Secure the Chilies

Tie one green onion stem around each stuffed chili to hold it closed during baking.

7. Bake to Perfection

Place the stuffed chilies on a baking sheet. Bake uncovered for 20 to 25 minutes until the peppers are tender and the skins start to brown.

8. Garnish and Serve

Top the baked chilies with freshly chopped coriander or basil. Serve warm with a salad or grilled vegetables.

9. Quick Tips

If using large chilies, slice them slightly to allow even cooking. Adjust curry paste for desired spiciness. Store leftovers in the refrigerator for up to two days and reheat gently.

FAQs

What are Thai chiles called?

Thai chiles are small, slender peppers known for their intense heat. They are sometimes called bird’s eye chilies.

What are some common mistakes to avoid when making stuffed peppers?

Avoid overstuffing, which can prevent even cooking. Also, do not skip removing seeds, and handle hot chilies carefully to prevent skin irritation.

How to make stuffed chili?

Prepare the chili by cleaning and removing seeds. Make a filling from protein, vegetables, and seasonings. Stuff the chili and bake until tender.

How long should stuffed pepper go in the oven?

Bake uncovered at 350ºF for 20 to 25 minutes, or until the skins start to brown and the filling is heated through.