Thai Style Chicken Stuffed Bell Peppers

10 minutes
30 minutes
4 servings


  • 4 bell peppers
  • 1 tbsp vegetable oil
  • 3 cloves garlic, minced
  • 1 small fresh red chili, sliced
  • 1 lb ground chicken
  • 1 5-oz 5-oz can KA-ME® Whole-Peeled Water Chestnuts, diced
  • 1/2 cup KA–ME® Sweet Chili Sauce, plus more for serving
  • 1 tsp KA–ME® Rice Vinegar
  • 1 cup packed basil leaves, plus more for serving
  • salt and pepper


  1. Preheat oven to 350 degrees.
  2. Prepare bell peppers by cutting off stems and scooping out seeds.
  3. Heat oil in a large pan over medium heat. Add garlic and red chili and cook, stirring frequently, until fragrant, about 1 minute. Add ground chicken and cook for 3-4 minutes, until browned.
  4. Add diced KA-ME® Water Chestnuts, KA-ME® Rice Vinegar, KA-ME® Sweet Chili Sauce, basil, and stir to incorporate. Add salt and pepper to taste. Cook for 2-3 more minutes until basil is just wilted
  5. Scoop chicken mixture into bell peppers.
  6. Cover with foil and bake for 25 minutes. Top with a drizzle of KA-ME® Sweet Chili Sauce and sliced basil.

Included Products

Rice Vinegar
Sweet Chili Sauce
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