Thai Coconut Curry Quinoa Stuffed Peppers

Confession, I am not a big fan of bell peppers. Because they look so pretty and are so vibrant in color, I was determined to stuff them with a filling so tasty that I would actually enjoy eating the pepper. I must say, I am quite impressed with the results of my efforts. Plus, I think the coconut curry quinoa is a nice variation from traditional southwestern inspired flavors you commonly see peppers stuffed with. 

Thai Coconut Curry Quinoa Stuffed Peppers

For the quinoa:

• ½ c quinoa
• 1 cup coconut milk 

For the filling:

• 4 bell peppers, washed and cored 
  
• 2 Tablespoons coconut oil
• 1 shallot, diced

• 2 cloves garlic, minced
• About ½ Tablespoon fresh ginger, minced
• 1 cup coconut milk
• 1 Tablespoon red curry paste
• ½ Tablespoon saracha (adjust to taste)
• 1 Tablespoon lime juice
• 1 cup peas and carrots
• ½ cup fresh green beans, broken into small pieces and blanched
• 1 cup fresh spinach, chopped

1. After rinsing quinoa, prepare according to package instructions, using the coconut milk in place of water. Set aside once cooked. 
2. In a large skillet, melt coconut oil over medium heat. Saute shallot for three minutes. Add garlic and ginger and cook for about 2 minutes more. 
3. Add coconut milk, curry paste and saracha. Mix well until well combined. Allow mixture to come to a boil. 
4. Add peas and carrots and fresh green beans. Turn heat to medium low and cook for about 5 minutes.
5. Reduce heat to low and add in the prepared quinoa and spinach. Mix well and allow spinach to wilt. 
6. Remove mixture from heat and add the lime juice, stirring to evenly distribute. 
7. Fill  the peppers with the mixture and bake at 350 degrees covered for 30 minutes. Remove cover and bake for an additional 15 minutes or until peppers are soft.