Tag Archives: rice

Green Curry Rice Stuffed Peppers Recipe (vegan)

Green Curry Stuffed Peppers
Curry paste is a big flavor booster. I keep both red and green curry paste on hand to make easy vegetable curries and flavorful soups. I usually buy Thai Kitchen curry paste since it is vegan and gluten-free (and delicious).

For this vegan stuffed pepper recipe, I used green curry paste and coconut milk to flavor the rice and veggie mixture. Serve the baked peppers with extra cilantro and a squeeze of fresh lime to heighten the flavor.

Green Curry Rice Stuffed Peppers Recipe (vegan)
1 tablespoon olive oil
1/2 cup chopped shallot or onion
1/2 cup coarsely shredded carrot
1 clove garlic, finely chopped
1/4 cup canned full-fat coconut milk
1 tablespoon green curry paste
1 cup cooked rice (I used Jasmine)
1 Roma tomato, chopped
2 tablespoons chopped fresh cilantro
2 teaspoons tamari (soy sauce)
2 medium red or yellow bell peppers
Lime wedges and additional chopped fresh cilantro

Preheat oven to 375 degrees F.

In a medium (8-inch) skillet, heat oil over medium heat. Add shallot; cook 3 minutes until softened, stirring frequently. Add carrot and garlic; cook and stir 1 minute. Stir in coconut milk and green curry. Remove from heat. Add cooked rice, tomato, 2 tablespoons cilantro and tamari; mix well.

Cut bell peppers in half lengthwise; remove and discard seeds and ribs. Spoon rice mixture into bell pepper halves. Arrange stuffed bell peppers in a 2-quart square baking dish. Cover with foil. Bake 40 to 45 minutes until peppers are tender when pierced with a fork.

Serve with lime wedges and a sprinkling of additional cilantro.

Makes 4 stuffed pepper halves

Vegan Stuffed Peppers

More ways to stuff peppers:
Rice and Veggie Vegan Stuffed Peppers
Tex-Mex Quinoa Stuffed Peppers
Vegetarian Rice and Mushroom Stuffed Peppers
Mexican Stuffed Peppers

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Easy Vegetarian Stuffed Peppers Recipe

Vegetarian Rice Stuffed PeppersVegetarian stuffed peppers are a true comfort food. It’s a huge bonus that they are easy to make. Simply halve a few fresh bell peppers and stuff them with a flavorful, veggieful filling. Bake until the peppers are tender and the filling is steaming.

For this stuffed pepper recipe, I used leftover cooked rice as the base of the filling. (I used Jasmine brown rice, but cooked white rice would also work.) A mix of onion, garlic, mushrooms and a splash of soy sauce add savory rich flavor. To keep the stuffed peppers light and healthy, only a small handful of cheese is added.
Vegetarian Mushroom Stuffed Peppers
Easy Vegetarian Stuffed Peppers with Rice and Mushrooms Recipe
1 tablespoon olive oil
1/2 cup chopped onion
1 package (8 ounces) fresh crimini mushrooms, coarsely chopped
2 cloves garlic, finely chopped
1 cup cooked brown or white rice
1 tablespoon tamari (soy sauce)
1/4 teaspoon dried thyme leaves
fine sea salt and freshly ground black pepper
2 medium red, green or yellow bell peppers (about 6 ounces each)
1/4 cup shredded Colby-Jack cheese

Preheat oven to 375 degrees F.

In a large (10-inch) nonstick skillet, heat oil over medium heat. Add onion, cook 3 to 4 minutes until softened, stirring frequently. Add mushrooms; cook 5 to 6 minutes until mushrooms are tender and liquid has evaporated, stirring occasionally. Add garlic, cook and stir until fragrant, about 1 minute. Remove from heat. Add cooked rice, tamari and thyme; mix well. Season to taste with salt and black pepper.

Cut bell peppers in half lengthwise; remove and discard seeds and ribs. Spoon rice mixture into bell pepper halves. Arrange stuffed bell peppers in a 2-quart square baking dish. Cover with foil. Bake 40 to 45 minutes until peppers are tender when pierced with a fork. Sprinkle with cheese and bake, uncovered, 2 to 3 minutes more until cheese is melted.

Makes 4 stuffed pepper halves

Tip: For vegan stuffed peppers, omit the cheese or use a vegan cheese alternative.
Mushroom Rice Stuffed Peppers