Thai meets the stuffed bell pepper in a long overdue, tantalizing union. Quinoa, carrots, fresh herbs, and Sriracha meet a creamy, classic Thai sauce creating the zesty combo you didn’t know you needed, but won’t be able to live without.
PRO TIP: [add these avocado fries for a delicious crunchy side!]
The marriage we didn’t know we’d been missing, but can’t live without: Thai and the stuffed bell pepper. Surprise yourself with this tasty thai basil quinoastuffed bell pepper dish! You’ll never know what your taste buds will encounter next with all the fresh herbs inside. Think you can handle it?
Cook time: 45 mins
Makes 2 servings
- 2 tsp coconut oil
- 1/2 onion, chopped
- 3 garlic cloves, minced
- 2 tbsp Thai red curry paste
- 1 cup coconut milk
- 1/2 cup vegetable broth or water
- 1/2 cup quinoa, washed in cold water
- 3 tbsp fresh basil, finely chopped
- 2 tbsp chives, finely chopped
- 2 tbsp cilantro, finely chopped
- 3 carrots, chopped 1/4 inch thick
- 1 cup spinach, chopped
- Sriracha, to taste
- 2 medium bell peppers
- 1 scallion, sliced
- 1 tbsp roasted peanuts, chopped
- Preheat oven to 355 F.
- Heat coconut oil in a medium saucepan over medium heat. Add onions and a pinch of salt. Stir well and sauté for 3 minutes. Add in garlic and stir. Sauté for another 3 minutes. Stir in Thai red curry paste and cook for 30 seconds. Pour in the coconut milk and vegetable broth OR water. Add in the quinoa, basil, chives, cilantro, and carrots. Stir well and bring to a boil, then simmer while covered for 15 minutes on low heat. Once quinoa is cooked stir in the chopped spinach and cook until it is wilted. Add Sriracha and salt to taste.
- Cut the top of the bell peppers off and take out the seeds and ribs. Fill the bell pepper with the quinoa mixture.
- Place on a baking sheet and bake for 20 minutes to soften the bell pepper.
- Remove bell peppers from the oven and top with scallions and chopped peanuts.
Enjoy while hot!
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