Monday, July 16, 2018

Vegetarian Coconut Curry Stuffed Peppers

Yield: 12 servings (1/2 pepper serving)

Ingredients

  • 1 tbsp oil
  • 7 garlic cloves, minced
  • 1.5 cups wild rice
  • 2 tbsp freshly grated ginger
  • 1 tbsp soy sauce
  • 1 can (13.5 oz) coconut milk
  • 2 tsp red curry paste
  • 1 1/2 tsp dried basil
  • 1 vidalia onion, chopped
  • 3 cups vegetable broth
  • 1 tbsp rice vinegar
  • 1 cup whole cashews
  • 1/2 cup flaked coconut
  • 3 green onions, chopped
  • 6 bell peppers (any color)

Directions

  1. Warm the oil in a skillet over medium heat.  Add the garlic and fry until fragrant, about 1 minute.
  2. Add the rice and stir until the grains are fully coated.
  3. Add the ginger, soy sauce, coconut milk, red curry paste, basil, chopped onion, vegetable broth, and rice vinegar.  Bring to a boil, then reduce heat and simmer covered until the liquid is fully absorbed - about 35-45 minutes.
    • Add the cashews & coconut when it's halfway cooked - about 15-20 minutes.
  4. Remove the rice from the heat and mix in the chopped green onions.
  5. Slice each of the bell peppers in half.  Remove the seeds from the inside, and then stuff with rice.
  6. Grill over low-medium heat until the bottoms of the peppers are lightly blackened - about 15 minutes.
  7. Serve hot.
Adapted from Weekly Greens.










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