Spicy Coconut Curry Stuffed Peppers

🥘 Ingredients

• black pepper
  1 tsp
• bok choy and napa cabbage (chopped)
  3 c
• chickpeas
  1 can
• coconut milk
  1 can
• cooking oil
  2 tbsp
• curry powder
  2 tsp
• garlic cloves
  3 cloves
• green bell peppers (seeded)
  2 unit
• limes
  2 unit
• salt
  1 tsp
• scallions (whites and greens separated)
  2 unit
• sugar
  ½ tsp
• sweet thai chili sauce
  2 tbsp
• veggie stock concentrate
  1 tsp
• white rice
  ⅔ cup

🍳 Cookware

• baking sheet
• small pot
• large pan

1. 

   1

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

   green bell peppers: 2 unit (seeded), cooking oil: 2 tbsp, salt: 1 tsp, black pepper: 1 tsp
2. 

   2

   Meanwhile, in a small pot , combine white rice , ¾ cup water, and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender ⏱️ 15 minutes . Keep covered off heat until ready to serve.

   white rice: ⅔ cup
3. 

   3

   While rice cooks, drain and rinse chickpeas . Peel and mince garlic cloves . Trim and thinly slice scallions . Zest and quarter limes .

   chickpeas: 1 can, garlic cloves: 3 cloves, scallions: 2 unit (whites and greens separated), limes: 2 unit
4. 

   4

   Heat a drizzle of cooking oil in a large pan over medium heat. Add bok choy and napa cabbage and cook, stirring occasionally, until softened ⏱️ 1 minutes . Stir in chickpeas, garlic, scallion whites, and curry powder . Cook, stirring occasionally, until fragrant ⏱️ 1 minute . Season with a big pinch of salt.

   bok choy and napa cabbage: 3 c (chopped), curry powder: 2 tsp
5. 

   5

   Thoroughly shake coconut milk in container before opening. To pan with veggies, add coconut milk, sweet thai chili sauce , veggie stock concentrate , ½ cup water, sugar , and juice from half the lime. Bring to a boil, then reduce heat to medium low. Cook until curry has thickened slightly ⏱️ 4 minutes . Taste and season with salt and more lime juice if desired. Turn off heat; stir in lime zest to taste.

   coconut milk: 1 can, sweet thai chili sauce: 2 tbsp, veggie stock concentrate: 1 tsp, sugar: ½ tsp
6. 

   6

   Fluff rice with a fork. Stir rice into curry. Once bell peppers are done roasting, remove sheet from oven. Carefully stuff each bell pepper with as much filling as will fit. Divide stuffed peppers between plates; garnish with scallion greens. Serve with remaining filling and any remaining lime wedges on the side.