I know, I know.
Another curry recipe.
I told you I’m obsessed. 🙂
I really, truly can’t get enough curry lately.
This recipe is it. I am down right obsessed. This recipe has turned me into a stuffed pepper person.
I never have been. Stuffed peppers have never been something I have desired. They always just seemed sort of bland, sort of boring. Is anyone with me on that?
But these. These peppers are full of flavor. They are bursting with it. They could not be stuffed enough. There could not be enough rice in the world to satisfy my craving for these. I want to eat them forever and ever.
If you like curry + rice, you have got to try these. They are super easy too!
Just make some rice. Make a simple curry sauce with coconut milk, curry paste, some lime juice and fish sauce. Oh, and don’t leave out the lime juice and fish sauce! They are essential to the taste, I promise!
Add some beans + veggies. I did chickpeas + carrots. You can do what you’d like, really. Add the beans + veggies that you like.
Mix the sauce with the rice and stuff that into some peppers. Yep, that’s it. Just add some baking time, during which you should pour yourself a glass of wine, and then you get to enjoy these plump, delicious beauties!
Yes, you will want to lick your plate. I did.
This may be my only recipe this week, you guys, but it’s one I stand behind with my entire heart. It’s extra special.
Hope you enjoy!
- 4-6 bell peppers
- 1 cup rice
- 2 cups water
- Olive oil
- 2 garlic cloves, minced
- 4 small shallots, sliced
- 2 - 15 ounce cans coconut milk
- 5 tablespoons red curry paste
- 1 tablespoon fish sauce
- Juice from 1/2 lime
- 4 medium carrots, chopped
- 1 - 15 ounce can chickpeas, drained and rinsed
- Preheat the oven to 400*.
- Get the rice started. I used 1 cup dry jasmine rice and 2 cups of water and cooked it for about 30 minutes. Follow your rice package cooking instructions.
- While the rice is cooking, start the curry sauce.
- Add a small drizzle of olive oil to a large saucepan over medium heat.
- Once the oil is hot, add the minced garlic and sliced shallots, and cook for several minutes, until softened and slightly brown.
- Add the coconut milk to the saucepan and bring to a simmer.
- Once simmering, add the red curry paste and whisk until fully incorporated.
- Add the fish sauce, lime juice and salt to taste and stir well.
- Before adding the veggies, reserve about 1 cup of the sauce in a separate bowl for topping the peppers.
- Add the chopped carrots and chickpeas to the sauce and stir well.
- Let the sauce cook over low heat for several minutes, to slightly soften the carrots.
- While you are cooking the sauce, cut off the top of each bell pepper. Scoop out the inside flesh and seeds and rinse them well. Set aside.
- Add the cooked rice to the curry sauce and mix well.
- Spoon the curry/rice mixture into the hollowed out peppers.
- Spoon some of the reserved curry sauce on the bottom of a baking pan.
- Place the peppers on top of the sauce and spoon some more sauce on top of the peppers.
- Cover with foil and bake in the preheated oven for about 45 minutes, or until peppers are soft.