Curry Chicken Stuffed Peppers

I recently added a new recipe to my list of favorite: Curry Chicken stuffed Peppers. This healthier take on the traditional beef stuffed peppers is really tasty. The original recipe can be found here, but below is Sean and my take with slight modifications (no raisins, no almonds, red instead of green peppers, and a little extra curry).

Ingredients

6 med. "orange" peppers (about 2 lbs.)
Vegetable cooking spray
1 c. peeled and chopped cooking apple
1 c. chopped celery
1/2 c. chopped onion
2 tbsp. cornstarch
1 (12 oz.) can evaporated skim milk
2 c. chopped cooked chicken, cooked without salt
1 1/2 c. cooked jasmine rice
1/4 tsp. plus 1/8 tsp. salt
1/4 tsp. white pepper
1/8 tsp. coconut extract
3 tsp. curry powder

Cut off tops of peppers and remove seeds. Wash peppers and set aside.

Coat a skillet with cooking spray; place over medium-high heat until hot. Add apple, celery, and onion; saute until crisp-tender. Dissolve cornstarch in milk; add to vegetable mixture. Cook over medium heat, stirring constantly, until thickened. Stir in chicken, rice, salt, white pepper, coconut extract, and curry. Spoon 3/4 c. mixture into each pepper; top with almonds.


Place each pepper into casserrole dish; bake at 400 degrees for 30-60 minutes.