Thai Chicken Stuffed Peppers


  • 4 bell peppers
  • 1 large chicken breast
  • 1 package sliced mushrooms
  • 1 cup shredded carrots
  • 4 green onions, diced
  • 1/2 cup thai peanut sauce (tsang bangcok is my fav)
  • 1/4 cup chopped cilantro
  • 1 cup israeli couscous, dry
  • 3/4 cup monterey jack cheese
  • olive oil
  • siracha (optional)


  • Marinate chicken in additional Thai sauce and cook. I did mine in the pressure cooker so it was easy to shred.
  • In a large pan, heat olive oil. Add shredded carrots, mushrooms and the whites of the green onions. Cook until slightly tender. (It will finish cooking in the oven.)
  • Prepare the couscous according to package.
  • Combine couscous with carrot & mushrooms mixture. Add the shredded chicken. (I poured a little bit of the broth from the pressure cooker to add moisture). Add in the peanut sauce and 1/2 the cheese.
  • Stir in the cilantro.
  • Stuff each of the peppers until full. Top with siracha (optional) and cheese.
  • Bake at 350 for 30 minutes or until peppers are tender.
  • Top with green onions and enjoy!

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