Spicy Shrimp Curry Stuffed Peppers
with Rice, Chickpeas, Bok Choy & Lime
Spicy Shrimp Curry Stuffed Peppers
Sweet peppers are filled with spicy shrimp curry, rice, chickpeas, bok choy, and a bright lime finish for a vibrant, satisfying dinner.
Ingredients
For 2 servings
- 4 ounce Bok Choy and Napa Cabbage
- 1 unit Chickpeas
- 1 teaspoon Chili Flakes
- 1 unit Coconut Milk
- 1 tablespoon Curry Powder
- 1 clove Garlic
- 2 unit Green Bell Pepper
- 1 unit Lime
- 2 unit Scallions
- 10 ounce Shrimp
- 1 ounce Sweet Thai Chili Sauce
- 1 unit Veggie Stock Concentrate
- ½ cup White Rice
Additional Ingredients
- Cooking Oil
- Pepper
- Salt
- Sugar
PDF
DifficultyMedium
Prep Time10m
Total Time30m
Calories800
Protein35g
Carbs98g
Fat24g
Tags:
Protein SmartFiber SmartMass Gain Friendly
⚠️Allergens:
🦐ShellfishSwaps and substitutions
For a shellfish-free version, swap the shrimp for extra chickpeas, tofu, or sautéed mushrooms; keep the curry seasonings for the same bold flavor. To avoid tree nuts, choose a coconut-based sauce and check any chili sauce or stock for nut-free labeling.
What to serve with it
Serve with a crisp cucumber salad or simple sliced tomatoes to cool the heat and add freshness. Warm naan or flatbread also works well for scooping up the curry filling and soaking up any extra sauce.
