Spicy Coconut Curry Stuffed Peppers

🥘 Ingredients

• bok choy and cabbage mix
  8 oz
• chickpeas
  2 can
• chili sauce
  2 oz
• coconut milk
  2 cans
• cooking oil
  2 tsp
• curry powder
  1 tsp
• garlic
  2 cloves
• green bell pepper
  4 unit
• lime
  2
• pepper
• salt
• scallions
  4
• sugar
  1
• veggie stock concentrate
  2 tsp
• white rice
  1 c

🍳 Cookware

• baking sheet
• small pot

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. Cut off tops of green bell pepper ; remove ribs and seeds. Place bell peppers on a baking sheet and rub all over with a drizzle of cooking oil . Season the inside with salt and pepper , arranging cut sides up. Roast on the top rack until browned and softened, 15-18 minutes.

   green bell pepper: 4 unit, cooking oil: 2 tsp, salt, pepper
2. 

   2

   Meanwhile, in a small pot , combine white rice , 3/4 cup water and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

   white rice: 1 c
3. 

   3

   While rice cooks, drain and rinse chickpeas . Peel and grate garlic . Trim and thinly slice scallions , separating whites from greens. Zest and quarter / lime lime .

   chickpeas: 2 can, garlic: 2 cloves, scallions: 4, lime: 2
4. 

   4

   Heat a drizzle of oil in a large pan over medium heat. Add bok choy and cabbage mix and cook, stirring occasionally, until coasted 1-2 minutes. Stir in chickpeas, garlic, scallion whites, and 1 tsp curry powder (2/3 tsp for 4 servings). Cook, stirring often, until fragrant, 1 minute. Season with pinch of salt.

   bok choy and cabbage mix: 8 oz, curry powder: 1 tsp
5. 

   5

   Shake coconut milk before opening. In the same pan add coconut milk , chili sauce , veggie stock concentrate , 1/2 cup water, 1/2 tsp sugar , and juice from half the lime. For 4 servings, use 3/4 cup water and 1 tsp sugar. Bring to a boil, then simmer gradually until slightly thickened, 4-6 minutes. If the curry is too thick, stir in water.

   coconut milk: 2 cans, chili sauce: 2 oz, veggie stock concentrate: 2 tsp, sugar: 1
6. 

   6

   Once liquid has thickened, stir in some lime zest and adjust seasoning. Stir the cooked rice into the curry. Remove roasting bell peppers from the oven and place on plates. Stuff each pepper with the curry rice mixture.
7. 7

   Garnish with scallion greens and remaining lime wedges.