Spicy Coconut Curry Stuffed Peppers
with Rice, Chickpeas, Bok Choy & Lime
Web Description:
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Green Bell Pepper
½ cup
White Rice
2 unit
Scallions
1 unit
Chickpeas
1 unit
Lime
1 clove
Garlic
4 ounce
Bok Choy and Napa Cabbage
1 tablespoon
Curry Powder
1 teaspoon
Chili Flakes
1 unit
Coconut Milk
(Contains Tree Nuts)
1 ounce
Sweet Thai Chili Sauce
1 unit
Veggie Stock Concentrate
Not included in your delivery
Salt
Pepper
2 teaspoon
Cooking Oil
½ teaspoon
Sugar
Nutrition Values
Utensils
Instructions
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Halve bell peppers lengthwise; remove ribs and seeds. • Place bell peppers on a baking sheet and rub all over with a drizzle of oil. Season with salt and pepper, then arrange cut sides down. • Roast on top rack until browned and softened, 15-18 minutes.
• Meanwhile, in a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.
• While rice cooks, drain and rinse chickpeas. Peel and mince or grate garlic. Trim and thinly slice scallions, separating whites from greens. Zest and quarter lime.
• Heat a drizzle of oil in a large pan over medium heat. Add bok choy and napa cabbage and cook, stirring occasionally, until softened, 1-2 minutes. • Stir in chickpeas, garlic, scallion whites, 2 tsp curry powder (4 tsp for 4 servings), and as many chili flakes as you’d like. (TIP: Use more curry powder if you like a stronger flavor!) Cook, stirring occasionally, until fragrant, 1 minute. Season with a big pinch of salt.
• Thoroughly shake coconut milk in container before opening. • To pan with veggies, add coconut milk, chili sauce, stock concentrate, ½ cup water, ½ tsp sugar, and juice from half the lime (¾ cup water and 1 tsp sugar for 4 servings). • Bring to a boil, then reduce heat to medium low. Cook until curry has thickened slightly, 4-6 minutes. TIP: If curry seems too thick, stir in splashes of water as needed. • Taste and season with salt and more lime juice if desired. Turn off heat; stir in lime zest to taste.
• 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.
