Coconut Curry Stuffed Peppers


A little something to mix up your dinners each week. Flavourful, filling, and a creative way to cook your peppers!

Ingredients
  • 2 Tbsp. Alpha DME™ Coconut Oil
  • 1 cup quinoa
  • 1 can coconut milk
  • 1 cup water
  • 1 tsp. sea salt
  • 1 Tbsp. green curry paste
  • 1 clove garlic, minced
  • 1 shallot, diced
  • 1 carrot, shredded
  • 4 mushrooms, diced
  • 1/4 cup chopped cilantro
  • 2 large peppers, tops removed and cored

Directions

  1. Preheat oven to 375F.
  2. In medium sized pot, heat 1 tablespoon of DME coconut oil. Add quinoa and cook for about 2 minutes.
  3. Add coconut milk, water and salt, stir until combined. Bring to a boil, reduce heat to low, cover and allow to simmer about 25 minutes until cooked. Give a little stir half way through and mix in green curry paste.
  4. Once cooked remove from heat and let sit for 5 minutes, giving quinoa a fluff at the end.
  5. In a pan, heat second tablespoon of DME coconut oil on medium heat. 
  6. Add garlic and onions, cook for about 2 minutes. Add carrot and mushrooms cooking for another 5 minutes.
  7. Mix vegetables in with quinoa once both are cooked. Fold in cilantro.
  8. Stuff peppers with quinoa blend.
  9. Place in dish and bake for 15 minutes.

Alpha Health
Alpha Health

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