Red Curry Stuffed Peppers
Serves 420 mins prep55 mins cook
Stuffed peppers filled with a delicious red curry mixture made from chickpeas, tomatoes, and coconut milk. A perfect dairy-free and plant-based dinner option.
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What you need
Instructions
1: Heat 2 tablespoons olive oil over medium-high heat in a large pot. 2: Add the garlic, onions, tomatoes, sea salt, and ground black pepper. Lower heat to medium and simmer for about 10 minutes. 3: Add the chickpeas, garam masala, curry paste, and smoked paprika. Stir to combine. 4: Stir in the coconut milk and bring to a boil. Then, reduce heat to medium-low and simmer for 10-12 more minutes until the curry starts to thicken. 5: Remove from heat and top with fresh lime juice. Stir well to combine. 6: Preheat oven to 375 degrees F and lightly grease a large baking dish or rimmed baking sheet. 7: Brush halved peppers with olive oil and sprinkle with sea salt. 8: Generously stuff halved peppers with curry mixture until all peppers are full. 9: Bake for 25 minutes. Then increase heat to 400 degrees F and bake for another 25-30 minutes, or until peppers are soft and slightly browned. 10: Top with plant-based sour cream and cilantro.View original recipe