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
- After rinsing quinoa, prepare according to package instructions, using the coconut milk in place of water. Set aside once cooked.
- 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.
- Add coconut milk, curry paste and saracha. Mix well until well combined. Allow mixture to come to a boil.
- Add peas and carrots and fresh green beans. Turn heat to medium low and cook for about 5 minutes.
- Reduce heat to low and add in the prepared quinoa and spinach. Mix well and allow spinach to wilt.
- Remove mixture from heat and add the lime juice, stirring to evenly distribute.
- 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.