Tag Archives: vegan stuffed peppers

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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Vegan Stuffed Peppers Recipe

Vegan Stuffed PeppersA flavorful filling is the key to a good vegan stuffed pepper. These bell peppers are stuffed with a mix of Jasmine rice, onion, crimini mushrooms and baby greens. For added heat and flavor, the filling is seasoned with tamari and sambal oelek chile sauce, and the baked peppers are sprinkled with sesame seed and green onion.Vegan Stuffed Pepper
Vegan Stuffed Peppers Recipe
1 tablespoon olive oil
1 package (8 ounces) fresh crimini mushrooms, coarsely chopped
2 green onions, sliced
3 cups fresh baby greens (I used a mix of spinach and arugula)
1 cup cooked rice (I used Jasmine rice)
1 tablespoon tamari (soy sauce)
2 teaspoons sambal oelek chile sauce
2 medium red and/or yellow bell peppers
1 teaspoon toasted sesame seeds

Preheat oven to 375 degrees F.

In a large (10-inch) nonstick skillet, heat oil over medium heat. Add mushrooms, cook 5 to 6 minutes until mushrooms are tender and liquid has evaporated, stirring occasionally. Add green onion; cook and stir 1 minute. Add greens; cook and stir about 1 minute until wilted. Remove from heat. Add cooked rice, tamari and sambal chile sauce; 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. Sprinkle with sesame seeds and, if desired, additional sliced green onion.

Makes 4 stuffed pepper halves

Tip: For a spicier stuffed pepper, stir an additional teaspoon sambal chile sauce into the filling.Vegetarian Stuffed PepperMore Stuffed Pepper Recipes:
Easy Vegetarian Stuffed Peppers
Tex-Mex Quinoa Vegetarian Stuffed Peppers
Spanish Quinoa Stuffed Peppers from Minimalist Baker