Malaysian-Style Stuffed Peppers with Sambal Rice and Basil

About This Recipe

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.

Ingredients

Serves 4

• 4large bell peppers(tops cut, seeded)
• 400 gground chicken
• 1 cupcooked rice
• 1onion(diced)
• 3 clovesgarlic(minced)
• 2 tbspsambal oelek
• 2 tbspkecap manis (sweet soy sauce)
• 0.33 cupThai basil(chopped)
• 2 tbspvegetable oil
• 1 cupcrushed tomatoes

Instructions

1. 1

   Prepare the peppers

   Preheat oven to 190C (375F). Blanch peppers in boiling water 3 minutes, then drain.

2. 2

   Cook the filling

   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.

3. 3

   Season

   Stir in sambal and kecap manis, cooking 2 minutes until fragrant and well combined.

4. 4

   Combine and stuff

   Remove from heat and stir in cooked rice and fresh basil. Spoon the filling into the blanched peppers.

5. 5

   Bake

   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.

Variations

• •

  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.

Storage

Refrigerate up to 3 days in an airtight container. Reheat covered in a 175C (350F) oven for 15 minutes, or microwave until heated through.

Frequently Asked Questions