Thai Stuffed Peppers

Prep Time: 10 minutes

Cook Time: 55 minutes

Yield: 4 servings

With fragrant Thai curry paste and lots of veggies, these stuffed peppers are anything but boring.

Ingredients

• 4 red bell peppers
• 2 tablespoons safflower seed oil
• 1 red onion, minced
• 4 garlic cloves, minced
• 1 jalapeño pepper, seeded and minced
• 1 small zucchini, cut into 1/2-inch pieces
• 2 small Thai or Asian eggplants, cut into 1/2-inch pieces
• 1 tablespoons minced fresh ginger
• 2 tablespoons Thai red curry paste
• 3/4 cup arborio rice
• 1 3/4 cup coconut milk
• Salt and black pepper, to taste

Instructions

1. Preheat oven to 350ºF.
2. Bring a large pot of water to a boil. Slice the top off of the peppers and discard the cores and the stems. Boil the hollowed peppers for 4 minutes, until just tender. Carefully remove and transfer to a paper towel-lined plate to drain.
3. In a large skillet, heat the oil over medium heat. Add the onion, garlic, and jalapeño along with a pinch of salt. Sauté until softened, about 3 minutes. Stir in the zucchini, eggplant, ginger, and red curry paste. Sauté for 4-5 minutes, until the vegetables just start to soften. Stir in the rice and coconut milk. Bring to a boil and then lower heat to a simmer. Cover and cook over low heat just until the liquid is absorbed, about 15 minutes. Season to taste with salt and black pepper.
4. Fill the peppers with the rice and set them in a shallow ceramic baking dish. Bake for 20-30 minutes, until the pepper skins start to wrinkle and brown. Serve warm.

Notes

How much curry paste you'll want to add will depend on how spicy your curry paste is. Make sure to taste as you add it to make sure you add enough.