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These Red Curry Quinoa Stuffed Peppers are Thai-inspired with quinoa & chickpeas cooked in a coconut red curry sauce & baked in bell peppers!

These Red Curry Quinoa Stuffed Peppers are Thai-inspired with quinoa & chickpeas cooked in a coconut red curry sauce & baked in bell peppers | ThisSavoryVegan.com

These Red Curry Quinoa Stuffed Peppers combine all of the things I love. Healthy, tasty and perfect for meal prep! Quinoa is cooked in a coconut curry mixture before being tossed with chickpeas. This will be used as the filling for the peppers. Add it to the peppers, place them in a baking dish and bake for 30 minutes. When the peppers come out of the oven top them with fresh herbs and dig in. These are perfect for make ahead lunches or an easy freezer dinner!

Step One: Make the Quinoa Filling

This quinoa filling is so tasty, you can just eat it on its own…trust me, I was almost tempted to eat it straight out of the skillet.

These Red Curry Quinoa Stuffed Peppers are Thai-inspired with quinoa & chickpeas cooked in a coconut red curry sauce & baked in bell peppers | ThisSavoryVegan.com

For the filling you will need:

  • sesame oil
  • avocado oil
  • yellow onion
  • garlic
  • fresh ginger
  • red curry paste
  • pepper
  • quinoa
  • coconut milk
  • broth
  • low sodium soy sauce
  • chickpeas 
  • lime juice

Heat both oils in a skillet over medium heat. Add the onion, garlic & ginger and cook for a couple minutes, stirring frequently. Add the red curry paste and cook for another minute. Pour in the quinoa and toast for 2 minutes. Pour in the coconut milk, broth & soy sauce. Bring to a boil, cover, lower heat and simmer for 20 minutes.

Remove the lid and add the chickpeas & lime juice and stir to combine. Bring to a boil again, cover, lower heat and simmer for another 10 minutes. Remove the lid, taste and add salt if needed.

These Red Curry Quinoa Stuffed Peppers are Thai-inspired with quinoa & chickpeas cooked in a coconut red curry sauce & baked in bell peppers | ThisSavoryVegan.com

Step Two: Assemble & Bake

While the filling is cooking you can prep the peppers. Try to get the biggest bell peppers you can – this will make them easier to stuff.

To prep the peppers, cut them in half lengthwise. Use a small paring knife to remove the ribs and seeds.

Add a couple tablespoons of water to the bottom of the baking dish. Spoon the quinoa mixture into the peppers. Cover the baking dish and place in the oven for 20 minutes. Remove the foil and cook for another 10 minutes.

These Red Curry Quinoa Stuffed Peppers are Thai-inspired with quinoa & chickpeas cooked in a coconut red curry sauce & baked in bell peppers | ThisSavoryVegan.com

TIP: I used about 1/2 cup of filling in each pepper. If you have any leftover just add it to the bigger peppers and press it in.

Step Three: Serve

While the peppers are in the oven your house is going to smell AMAZING! If you weren’t hungry before you made these, you will be once you smell them!

These Red Curry Quinoa Stuffed Peppers are Thai-inspired with quinoa & chickpeas cooked in a coconut red curry sauce & baked in bell peppers | ThisSavoryVegan.com

You can eat the peppers as-is or add some toppings. My favorites are Thai basil, green onion, cilantro and sesame seeds.

The filling is creamy and delicious. There are healthy, whole food, ingredients. And these make great leftovers. It’s a win-win-win!

These Red Curry Quinoa Stuffed Peppers are Thai-inspired with quinoa & chickpeas cooked in a coconut red curry sauce & baked in bell peppers | ThisSavoryVegan.com
These Red Curry Quinoa Stuffed Peppers are Thai-inspired with quinoa & chickpeas cooked in a coconut red curry sauce & baked in bell peppers | ThisSavoryVegan.com

Red Curry Quinoa Stuffed Peppers

Servings: 6
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
These Red Curry Quinoa Stuffed Peppers are Thai-inspired with quinoa & chickpeas cooked in a coconut red curry sauce & baked in bell peppers!
5 from 2 ratings

Ingredients

Equipment

Instructions
 

  • Preheat the oven to 425 degrees.
  • Heat both oils in a skillet over medium heat. Add the onion, garlic & ginger and cook for a couple minutes, stirring frequently. Add the red curry paste & pepper and cook for another minute. Pour in the quinoa and toast for 2 minutes. Pour in the coconut milk, broth & soy sauce. Bring to a boil, cover, lower heat and simmer for 20 minutes.
  • Remove the lid and add the chickpeas & lime juice and stir to combine. Bring to a boil again, cover, lower heat and simmer for another 10 minutes. Remove the lid, taste and add salt if needed.
  • Add a couple tablespoons of water to the bottom of the baking dish. Spoon the quinoa mixture into the peppers. Cover the baking dish and place in the oven for 20 minutes. Remove the foil and cook for another 10 minutes.
  • Remove from the oven and serve with the optional toppings.

Video

Notes

  • I used about 1/2 cup of filling in each pepper. If you have any leftover just add it to the bigger peppers and press it in.
  • TO FREEZE: Prep the stuffed peppers all the way up until baking. Place them in a baking dish (but don’t add the water to the bottom). Allow to cool completely before covering and placing in the freezer. To reheat, add some water to the bottom of the baking dish and cook at 425 for 30-40 minutes. Remove the foil and cook for another 10-20 minutes.
Calories: 387kcal, Carbohydrates: 40g, Protein: 11g, Fat: 22g
Cuisine: thai
Course: Main Course
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These Red Curry Quinoa Stuffed Peppers are Thai-inspired with quinoa & chickpeas cooked in a coconut red curry sauce & baked in bell peppers | ThisSavoryVegan.com