Spicy Chicken Curry Stuffed Peppers

• Meanwhile, in a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.

• While rice cooks, drain and rinse chickpeas. Peel and mince or grate garlic. Trim and thinly slice scallions, separating whites from greens. Zest and quarter lime.

Open package of chicken and drain off any excess liquid. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken in a single layer and season with salt and pepper; cook, stirring occasionally, until browned and cooked through, 4-6 minutes. Turn off heat; transfer to a plate. Wipe out pan.

• Heat a drizzle of oil in a large pan over medium heat. Add bok choy and napa cabbage and cook, stirring occasionally, until softened, 1-2 minutes. • Stir in chickpeas, garlic, scallion whites, and 2 tsp curry powder (4 tsp for 4 servings). (TIP: Use more curry powder if you like a stronger flavor!) Cook, stirring occasionally, until fragrant, 1 minute. Season with a big pinch of salt.

Use pan used for chicken here.

• Thoroughly shake coconut milk in container before opening. • To pan with veggies, add coconut milk, chili sauce, stock concentrate, ½ cup water, ½ tsp sugar, and juice from half the lime (¾ cup water and 1 tsp sugar for 4 servings). • Bring to a boil, then reduce heat to medium low. Cook until curry has thickened slightly, 4-6 minutes. TIP: If curry seems too thick, stir in splashes of water as needed. • Taste and season with salt and more lime juice if desired. Turn off heat; stir in lime zest to taste.

Add chicken to curry along with lime zest.