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    Home » Recipes » Grateful Grazer

    Published: Aug 30, 2017 · Modified: Mar 15, 2022 by Stephanie McKercher, RDN · This post may contain affiliate links · 22 Comments

    Coconut Curry Stuffed Peppers

    Jump to Recipe Print Recipe

    These Coconut Curry Stuffed Peppers are sponsored by USA Pulses & Pulse Canada. As a proud pulse partner, I’m sharing a series of healthy recipes featuring chickpeas, dry peas, lentils, and beans this year. 

    Stuffed peppers get a delicious update with the addition of lentil coconut curry. This recipe will be your favorite weeknight meal for using up leftovers!

    I’ve been brainstorming simple ways to change up my go-to weeknight dinners, and in addition to incorporating beets into bean burgers, and crispy roasted chickpeas into buddha bowls, I’m also super excited about my latest switch—using coconut curry (instead of the traditional beef and cheese filling) to make stuffed bell peppers.

    Stuffed peppers get a delicious update with the addition of lentil coconut curry. This recipe will be your favorite weeknight meal for using up leftovers!

    I shared a recipe for coconut curry with chickpeas last year, so this time, I’m switching things up and using lentils. Both chickpeas and lentils are part of the fiber- and protein-packed pulse family, along with beans and dry peas. Luckily, pulses are also sustainable and budget-friendly vegetarian staples, so you can feel good about eating them often.

    Stuffed peppers get a delicious update with the addition of lentil coconut curry. This recipe will be your favorite weeknight meal for using up leftovers!

    Like the savory breakfast bowls I shared last week, you can utilize leftovers to save time when you make this recipe. You’ll also decrease the amount of food that ends up in your trash bin, which is always a smart move for both environmental and financial reasons.

    Stuffed peppers get a delicious update with the addition of lentil coconut curry. This recipe will be your favorite weeknight meal for using up leftovers!

    I cooked the coconut curry filling ahead of time (using leftover pre-cooked red lentils and brown rice), so I only needed to pop the peppers back in the oven for about 20 minutes when I was ready to eat them a few hours later. Cook each stuffed pepper separately and this becomes a simple, convenient meal for one!

    Stuffed peppers get a delicious update with the addition of lentil coconut curry. This recipe will be your favorite weeknight meal for using up leftovers!

    [clickToTweet tweet="#ad Stuffed peppers get a delicious update with lentil coconut curry! #halfcuphabit" quote="Stuffed peppers get a delicious update with lentil coconut curry! #halfcuphabit"]

    Coconut Curry Stuffed Peppers

    Stuffed peppers get a delicious update with the addition of lentil coconut curry.
    5 from 4 votes
    Print Pin Save Saved! Rate
    Course: entree
    Cuisine: dairy-free, plant-based, vegan, vegetarian
    Prep Time: 20 minutes
    Cook Time: 30 minutes
    Total Time: 50 minutes
    Servings: 4
    Author: Stephanie McKercher, RDN

    Ingredients

    • 4 red bell peppers substitute with pepper of choice
    • 1 tablespoon grapeseed oil or cooking oil of choice
    • ¼ cup diced red onion
    • ½ cup diced carrots reserve carrot tops and chop for garnish if desired
    • 2 cups cooked red lentils
    • 1 cup chopped broccoli florets
    • ½ cup cooked brown rice
    • 1 tablespoon mild curry powder
    • ½ teaspoon cayenne pepper omit if your curry powder is already spicy
    • 1 13.5 ounce can coconut milk (I used full fat)
    • 2 tablespoons tomato paste
    • 1 teaspoon soy sauce or tamari sauce
    • 2 tablespoons chopped cashews for topping optional

    Instructions

    • Preheat the oven to 375º F. Use a knife to carefully cut and remove the tops of each bell pepper. Remove the stem and seeds, dice the red parts of each pepper top. Set diced pepper aside.
    • Place bell peppers in an oven-safe baking dish, and par cook the peppers in the oven for about 10 minutes. Remove baking dish, and allow peppers to cool.
    • To prepare the curry filling, heat oil in a large skillet over medium-high heat. Add onion and carrot to skillet and cook until onion is translucent, 3-5 minutes. Add cooked lentils, broccoli, cooked brown rice, curry powder, and cayenne pepper (if using). Stir in coconut milk, tomato paste, and soy sauce, and cook until vegetables are tender and sauce is thick, about 3-5 minutes. Stir in raw diced pepper (from pepper tops) and remove skillet from heat.
    • Divide curry into four equal portions, and spoon it into the bell peppers. Place baking dish back in the oven and bake 20 additional minutes. Cool for about 5 minutes, top with chopped carrot tops and cashews (if desired), and serve. Enjoy!

    Notes

    Use gluten-free tamari instead of soy sauce if needed.
    Tried this recipe? Tag me on Instagram!Mention @GratefulGrazer or tag #gratefulgrazer.

    Stuffed peppers get a delicious update with the addition of lentil coconut curry. This recipe will be your favorite weeknight meal for using up leftovers!

    What are your go-to weeknight meals? And how do you switch them up for more variety?

    Looking for more bean, chickpea, lentil, and pea recipes? Sign up for the Half-Cup Habit challenge!

    Try These Recipes Next:

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    • Easy Vegan Sweet Potato Casserole with Pecans
    • One-Pot Tofu Pumpkin Curry with Coconut Milk
    • Caprese Pizza with Tomato, Basil, and Mozzarella
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    1. CAFFAHOLIC says

      December 26, 2017 at 11:56 am

      5 stars
      wow! this is so delicious and turned out to be super good...tried this already..thanks for sharing and a happy Christmas to you 🙂

      Reply
      • Stephanie McKercher, RDN says

        December 28, 2017 at 9:15 am

        Merry Christmas! So glad you enjoyed these peppers—one of my favorite recipes on the site. 🙂

        Reply
    2. Laura says

      September 07, 2017 at 8:42 pm

      I love stuffed peppers so much! Such a great way to mix up the weeknight dinner routine for sure!

      Reply
      • Stephanie McKercher, RDN says

        September 12, 2017 at 8:43 am

        Totally! Thanks, Laura!

        Reply
    3. Kristina @ Love & Zest says

      September 07, 2017 at 3:09 pm

      5 stars
      Stuffed peppers are a favorite dinner of mine! I need to try out this recipe!

      Reply
      • Stephanie McKercher, RDN says

        September 12, 2017 at 8:43 am

        Thanks, Kristina! Peppers are one of my favorites too, especially this time of year!

        Reply
    4. Alisa Fleming says

      September 07, 2017 at 10:02 am

      I need these peppers for lunch tomorrow! They looks so rich, fulfilling, flavorful and healthy.

      Reply
      • Stephanie McKercher, RDN says

        September 12, 2017 at 8:42 am

        Thanks, Alisa! They're totally all of those things—perfect make-ahead lunch!

        Reply
    5. Christine - Jar Of Lemons says

      September 06, 2017 at 8:26 pm

      Really obsessed with coconut curry these days! So perfect for fall. Must try this recipe soon!

      Reply
      • Stephanie McKercher, RDN says

        September 12, 2017 at 8:41 am

        It's super cozy. Enjoy!

        Reply
    6. Lorie says

      September 06, 2017 at 6:37 pm

      I just recently got started on curry. I love that the curry was made ahead of time!

      Reply
      • Stephanie McKercher, RDN says

        September 12, 2017 at 8:41 am

        It's a great make-ahead meal—the spices just meld and get even more delicious together!

        Reply
    7. Sarah says

      September 06, 2017 at 6:29 pm

      Stuffed pepper were a classic growing up and a fall favorite. I have a dozen peppers sitting on the table right now and wish my girls loved stuffed peppers. Luckily they like peppers raw but we just can't eat them quick enough.

      Reply
      • Stephanie McKercher, RDN says

        September 06, 2017 at 6:34 pm

        Oh man, I wish I could come over and help you eat them all! 🙂

        Reply
    8. Veggie Inspired says

      September 06, 2017 at 3:34 pm

      We use a lot of lentils in this house - so good! These curry stuffed peppers sound so delicious!

      Reply
      • Stephanie McKercher, RDN says

        September 06, 2017 at 6:34 pm

        There are so many different ways to use them! Thanks so much!

        Reply
    9. Whitney @ To Live & Diet in L.A. says

      September 06, 2017 at 11:06 am

      Yum!! I am a major coconut curry fan and I absolutely love the presentation here! Can't wait to try this recipe!

      Reply
      • Stephanie McKercher, RDN says

        September 06, 2017 at 5:36 pm

        Thanks, Whitney! Coconut curry is one of my favorites, too, and stuffing it inside bell peppers makes it that much better. 🙂

        Reply
    10. Deryn | Running on Real Food says

      September 06, 2017 at 11:05 am

      Okay...this is genius. Excuse me while I go stuff peppers with everything! I haven't made them in forever and I've never thought of stuffing them with something so yummy.

      Reply
      • Stephanie McKercher, RDN says

        September 06, 2017 at 5:35 pm

        haha I know, I can't help myself, either! Peppers are made for stuffing! 🙂

        Reply
    11. Karl @ Healthy Kreation says

      September 05, 2017 at 11:43 pm

      5 stars
      I love the choice of lentils for this recipe. I think it will make it taste better imo. Thanks for sharing this.

      Reply
      • Stephanie McKercher, RDN says

        September 06, 2017 at 7:10 am

        Thanks, Karl! So glad you agree—lentils make everything better. 🙂

        Reply

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