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. (Bookmark the series index for easy access to all of my #HalfCupHabit recipes!)
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.
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.
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.
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!
[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”]
- 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
- 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!
Use gluten-free tamari instead of soy sauce if needed.