Thai Inspired Stuffed Red Peppers

2 red bell peppers (large)
1 pound ground chicken
1/4 cup basmati rice, cooked
2 tbsp fresh mint leaves, chopped
2 tbsp fresh basil leaves, chopped
3 cloves garlic
3-4 dried chili peppers, halved
2 limes
1/2 yellow onion, chopped finely

Preheat oven to 350.

Remove tops from bell peppers.

Cook ground chicken over medium heat. As chicken cooks, stir in onions and garlic. Squeeze the juice of both limes over mixture. Stir in chili peppers, mint and basil. When chicken is completely cooked, turn to low and let simmer about 15 minutes.

Drain juices from chicken mixture. Fork chicken and rice together in a bowl. Pack mixture into red peppers. Bake for 25 minutes, until peppers are tender.

Sauce (optional):
Reserved chicken juices
2 tbsp butter
4 tbsp flour
1 can cocount milk

Melt butter into chicken juices. Stir in flour, forming your roux. Slowly add coconut milk until a gravy-like consistency is achieved. Spoon over stuffed peppers and enjoy!!