Bell peppers stuffed with spicy sambal fried rice and fresh basil, baked until tender.
Stuffed peppers aren't part of Malaysia's traditional culinary repertoire, but this filling leans on genuinely Malaysian flavors, sambal, kecap manis and fresh Thai basil, the same building blocks found in nasi goreng and countless home-cooked rice dishes. Ground chicken cooked with sambal and aromatics gives the filling real heat and depth, while a hit of fresh basil stirred in at the end keeps things fragrant. Rice cooked partway before mixing into the filling ensures it finishes tender in the oven without turning to mush, the same logic used in any stuffed-vegetable dish where the filling needs to cook through without overcooking the vegetable shell around it. A drizzle of kecap manis, Indonesia and Malaysia's thick, sweet soy sauce, adds a caramelized sweetness that balances the sambal's heat. This is a practical weeknight adaptation built on real Malaysian pantry staples, not a claim to any traditional named dish.
Serves 4
Preheat oven to 190C (375F). Blanch peppers in boiling water 3 minutes, then drain.
Heat oil in a skillet over medium heat. Cook onion and garlic until fragrant, then add ground chicken, breaking it up, and cook until browned, about 7 minutes.
Stir in sambal and kecap manis, cooking 2 minutes until fragrant and well combined.
Remove from heat and stir in cooked rice and fresh basil. Spoon the filling into the blanched peppers.
Place peppers in a baking dish with crushed tomatoes poured around. Cover and bake 25 minutes, then uncover and bake 10 more minutes until peppers are tender.
Add the fresh basil off the heat, right before stuffing, so its fragrance stays bright instead of cooking off.
Blanch the peppers briefly before stuffing so they cook through evenly without staying tough after baking.
Adjust the sambal quantity to your spice tolerance; start with less and add more if you want extra heat.
Use ground pork or shrimp instead of chicken for a different protein base.
Add chopped pineapple to the filling for a sweet-spicy contrast.
Top with a fried egg after baking for a heartier, more substantial meal.
Refrigerate up to 3 days in an airtight container. Reheat covered in a 175C (350F) oven for 15 minutes, or microwave until heated through.
This dish combines Malaysian pantry staples, sambal, kecap manis and fresh Thai basil, common across the country's fried rice and stir-fry dishes, adapted into a stuffed pepper format as a practical, flavorful weeknight dinner rather than any traditional Malaysian dish.
Yes, stuff the peppers and refrigerate covered up to a day ahead, then bake when ready, adding about 10 extra minutes since they'll start cold.
Mix regular soy sauce with a bit of brown sugar or molasses to approximate its sweet, thick consistency; the flavor won't be identical but will be close enough.
Reduce the sambal next time, or balance it by adding a touch more kecap manis or a small spoonful of coconut milk to mellow the heat.
Per serving (360g / 12.7 oz) · 4 servings total
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