½cupdiced carrotsreserve carrot tops and chop for garnish if desired
2cupscooked red lentils
1cupchopped broccoli florets
½cupcooked brown rice
1tablespoonmild curry powder
½teaspooncayenne pepperomit if your curry powder is already spicy
113.5 ounce can coconut milk (I used full fat)
1teaspoonsoy sauceor tamari sauce
2tablespoonschopped cashews for toppingoptional
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.
This recipe originally appeared on GratefulGrazer.com.