Dairy-free, Egg-free, Gluten-free, Vegan
A while back, I gave up making traditional stuffed peppers. I loved the idea of having stuffed peppers for dinner because it was something that I enjoyed when I was a kid. I tried numerous times to get the ratio of rice, tomato, ground beef, and Italian spices correct, but something always went wrong and without fail I ended up with bland, Italian-ish peppers. Bleh.
So I gave up on the idea of making traditional stuffed peppers and decided to try something new: curry stuffed peppers! These curry stuffed peppers are anything but bland because if there’s one thing I can get right in the kitchen, it’s curry!
These curry stuffed peppers will quickly become a new dinnertime favorite and make a satisfying meal for “Meatless Monday.” Even children will enjoy them because while they are packed full of spices, the curry is not “hot.” (Though you can certainly turn up the heat if you wish by adding some cayenne or red pepper flakes!)
Serve with a salad for a refreshing and filling whole food plant-based meal.
Curry Stuffed Pepper Recipe
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6 bell peppers
1 cup rice, uncooked
2 15oz cans coconut milk, lite
1 onion, chopped
7 cloves garlic, chopped
2 TBS ground cumin
1 TBS ground turmeric
1 TBS ground ginger
1 TBS ground coriander
1/2 TBS paprika
1 tsp salt
1 tsp garlic powder
1/2 tsp garam masala
1/2 tsp black pepper, ground
to garnish: halved cherry tomatoes, walnuts and fresh parsley
Slice the tops of your peppers off and remove the cores, seeds, and membranes. Arrange upright in a baking dish and spray with oil. Bake at 375 degrees F for 20 mins and remove from the oven.
Pour coconut milk into a pot and add rice. Bring to a boil then simmer, covered, until rice is fluffy.
Saute garlic and onion until tender. When the rice is finished, mix in onion, garlic and spices.
Fill peppers with the rice mixture and return to the oven for 15 minutes. Top with walnuts, tomatoes, and parsley to serve.
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