Baked Thai Stuffed Peppers

Baked Thai Stuffed Peppers are vibrant, flavorful peppers filled with a delicious mixture of quinoa, vegetables, and aromatic Thai spices, making for a satisfying and healthy meal. This vegan dish is not only easy to prepare but also offers a delightful blend of textures and tastes that will transport your taste buds to Thailand.

Ingredients

• Bell peppers - 2 large (red, yellow, or green)
• Quinoa - 100 grams (1/2 cup)
• Coconut milk - 120 ml (1/2 cup)
• Carrot - 1 medium, diced
• Green onions - 2, chopped
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Thai red curry paste - 1 tablespoon
• Soy sauce - 1 tablespoon
• Lime juice - 1 tablespoon
• Peas - 50 grams (1/3 cup), frozen or fresh
• Cilantro - 2 tablespoons, chopped
• Salt - to taste
• Pepper - to taste
• Olive oil - 1 tablespoon

Steps

1. Preheat the oven to 180°C (350°F).
2. Rinse the quinoa under cold water, then combine it with 200 ml of water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the water is absorbed.
3. While the quinoa is cooking, prepare the bell peppers by cutting the tops off and removing the seeds. Lightly brush the outside of the peppers with olive oil and place them upright in a baking dish.
4. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and grated ginger, sautéing for 1-2 minutes until fragrant.
5. Add the diced carrots and cook for another 3-4 minutes until slightly softened. Stir in the Thai red curry paste, soy sauce, coconut milk, and lime juice, mixing well.
6. Once the quinoa is cooked, add it to the skillet along with the peas and chopped green onions. Stir to combine, and season with salt and pepper to taste.
7. Remove the skillet from heat and fold in the chopped cilantro.
8. Spoon the quinoa mixture into each bell pepper, packing it gently. If there's leftover filling, you can place it around the peppers in the baking dish.
9. Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes to allow the tops to brown slightly.
10. Remove from the oven and let cool for a few minutes before serving. Enjoy your delicious Baked Thai Stuffed Peppers!

Nutrition

• Calories: 350
• Protein: 10 g
• Carbs: 55 g
• Fiber: 10 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 4 g
• Unsaturated Fat: 11 g
• Water: 0.4 L

Health Benefits

• Rich in fiber, promoting digestive health.
• Packed with vitamins and minerals from the vegetables and quinoa.

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