Coconut Curry Stuffed Peppers
A spin on everyones favorite stuffed peppers - but this time with a coconut curry flavor profile!
Servings: 4 people
Ingredients
- 4 large bell peppers halved (from top to bottom), seeds removed
- 1 cup multi-colored quinoa
- 1 cup full fat coconut milk
- 1 cup water
- 2 teaspoons olive oil
- 1 yellow onion chopped
- 4 cups baby spinach
- 1 pound mushrooms, sliced
- 4 cloves garlic
- 1 tablespoon minced ginger
- 2 tablespoons curry powder, plus more as needed
- 4 green onions, sliced
- Kosher salt and freshly cracked black pepper to taste
Toppings:
- Cilantro
- Thai Basil
- Sliced Green Onions
- Limes
Instructions
- Cook the quinoa according to the package directions with the coconut milk and the remaining liquid being water.
- Preheat the oven to 375 degrees F and lightly grease a 9x13 baking dish or rimmed baking sheet. Brush the halved peppers with vegetable oil and place them cut side up on the baking sheet.
- Heat the olive in a medium skillet over high heat. Add the onion and sauté for 5 minutes until soft. Add in the mushrooms and cook for an additional 10 minutes. Add the spinach and let wild entirely, stir to combine. Add the garlic and ginger and curry powder and stir to combine and cook until fragrant. Add the mixture to the cooked quinoa, stir in the green onions and mix well. Season with salt and pepper and extra curry powder as needed.
- Generously stuff halved peppers with quinoa mixture until all peppers are full, then cover the dish with foil. Bake for 30 minutes or until peppers are soft and slightly golden brown. Garnish with assorted toppings listed above.
Notes
This is the perfect recipe for using up leftover quinoa. Not a fan of quinoa? Use brown rice.
Nutrition
Calories: 379kcal | Carbohydrates: 47g | Protein: 14g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 52mg | Potassium: 1282mg | Fiber: 9g | Sugar: 9g | Vitamin A: 6695IU | Vitamin C: 169mg | Calcium: 108mg | Iron: 7mg