Thai Red Curry Stuffed Peppers with Turkey and Rice
Sweet roasted peppers filled with turkey mince, rice and red curry paste, topped with lime and coriander.
Made with Thai red curry paste. Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr 10
- LevelEasy
- Costabout £1.85 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 200°C (180°C fan). Put the pepper halves cut side up in a large baking dish.
- 2
Heat the oil in a pan and soften the onion for 5 minutes. Add your ready made Thai red curry paste (see the base recipe) and cook 2 minutes.
7 min - 3
Add the turkey and cook for 6 minutes, breaking it up, until no pink remains.
6 min - 4
Stir in the rice, half the coconut milk, the fish sauce and half the lime juice. Cook 2 minutes. Stuff the peppers.
- 5
Pour the remaining coconut milk around the peppers and cover with foil.
- 6
Bake for 35 minutes, then uncover and bake 10 minutes more until the peppers are soft.
45 min - 7
Top with coriander and the remaining lime juice.
Tips
- Choose peppers that sit flat. Slice a thin piece off the bottom if they wobble.
- Use rice cooled quickly and kept cold, or freshly cooked.
- Chicken mince works well in place of turkey.
Storing and freezing
Cool within 1 hour and keep in the fridge for up to 3 days. Freeze for up to 2 months. Reheat until steaming hot all the way through.
Questions
Can I make it vegetarian?
Yes, use cooked lentils or crumbled tofu instead of the turkey.
Can I prepare it ahead?
Yes, stuff the peppers up to a day ahead, cover and chill, then bake.
Do I need to pre cook the peppers?
No, the covered baking time softens them.
More made with thai red curry paste
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.