Red Curry Quinoa Stuffed Peppers
These Red Curry Quinoa Stuffed Peppers are Thai-inspired with quinoa & chickpeas cooked in a coconut red curry sauce & baked in bell peppers!
Equipment
- baking dish
Ingredients
- 1 tablespoons sesame oil
- 1 tablespoon avocado oil
- 1 yellow onion diced
- 2 cloves garlic minced
- 1 tablespoon fresh ginger minced
- 3 tablespoons red curry paste
- 1/2 teaspoon pepper
- 1 cup white quinoa rinsed
- 1 15-ounce can coconut milk I used full fat
- 1/2 cup broth I used vegan chicken broth
- 2 tablespoons low sodium soy sauce
- 1 15-ounce can chickpeas drained & rinsed
- 1 lime juiced
- salt if needed
- 3 large red bell peppers halved lengthwise, ribs & seeds removed
- green onion, cilantro, Thai basil, sesame seeds optional for serving
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.
Nutrition
Calories: 387kcal | Carbohydrates: 40g | Protein: 11g | Fat: 22g