Spicy Coconut Curry Stuffed Peppers
with Rice, Chickpeas, Bok Choy & Lime
Spicy Coconut Curry Stuffed Peppers
Sweet peppers are filled with fragrant coconut curry rice, chickpeas, bok choy, and a bright squeeze of lime for a hearty, meatless dinner with a spicy kick.
Ingredients
For 2 servings
- 4 ounce Bok Choy and Napa Cabbage
- 1 unit Chickpeas
- 1 unit Coconut Milk
- 1 tablespoon Curry Powder
- 1 clove Garlic
- 2 unit Green Bell Pepper
- 1 unit Lime
- 2 unit Scallions
- 1 ounce Sweet Thai Chili Sauce
- 1 unit Veggie Stock Concentrate
- ½ cup White Rice
Additional Ingredients
- Cooking Oil
- Pepper
- Salt
- Sugar
DifficultyMedium
Prep Time10m
Total Time30m
Calories740
Protein16g
Carbs98g
Fat27g
Tags:
VeganFiber SmartSpicy
Swaps and substitutions
Swap white rice for brown rice, quinoa, or cauliflower rice if you want a higher-fiber or lower-carb base. For a soy-free, nut-free, and mild version, keep the chickpeas and coconut milk but use a less spicy chili sauce or replace it with a little maple syrup and more lime.
What to serve with it
Serve with a crisp cucumber salad or simple steamed greens to balance the rich coconut curry flavors. Extra lime wedges and toasted flatbread or naan on the side help scoop up the filling and brighten each bite.
