Green Curry Stuffed Peppers
 
Hands-on time
Cook time
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Yields: 12 servings (1/2 pepper each)
Ingredients
  • 3/4 cup uncooked brown rice
  • 1 lb eggplant, sliced into 1/4-inch or 1/2-inch rounds
  • kosher salt
  • 6 medium-sized green bell peppers
  • 1 Tbsp coconut oil
  • 2 Tbsp green curry paste (paste, not sauce!)
  • 3/4 cup coconut milk (I used lite)
  • 1 Tbsp minced fresh ginger
  • 2 cloves garlic, minced
  • 1 yellow onion, diced
  • 1 lb potatoes, small diced
  • chopped cilantro for serving
Instructions
  1. Bring rice and about 3 cups of water to a boil in a small pot. Simmer for 30 minutes, drain, return rice to pot, and let steam covered for 20 minutes.
  2. In the meantime, sprinkle both sides of the eggplant slices with salt and lay them on paper towels. Let sit about 30 minutes, then wipe off both sides of each slice. (This will take out the bitterness.) Dice.
  3. Preheat oven to 350. Cut bell peppers in half lengthwise and remove the seeds and membrane. Place cut side up on a baking sheet and bake for 15 minutes to soften them up.
  4. Melt coconut oil in a large saute pan over medium-low heat Add curry paste and mash into oil with the back of a spoon or spatula. Stir in coconut milk and bring to a simmer. Add ginger and garlic and saute until fragrant, about 30 seconds. Stir in onion and continue sauteing until slightly softened, another 3 minutes. Stir in diced eggplant and potatoes, cover, and simmer until potatoes are tender, about 10 minutes.
  5. Remove from heat and stir the cooked brown rice into the curry mixture. (It's not necessary to stir in all the rice if it looks like it will be too much.) Spoon into par-baked pepper halves. Return to oven for 10-15 minutes.
  6. Garnish with chopped cilantro. Enjoy!
Recipe by Coffee & Quinoa at https://www.coffeeandquinoa.com/2013/10/green-curry-stuffed-peppers/