Spicy Coconut Curry Stuffed Peppers
with Chickpeas, Bok Choy, Scallions & Lime
- Tree Nuts
Mild, earthy, sweet, and perfect for stuffing, bell peppers are one of our favorite ingredients for an easy yet impressive weeknight dinner. For this vegan spin, you’ll make a veggie-rich chickpea coconut curry filling with bok choy and Napa cabbage, seasoned with garlic, scallions, curry powder, chili sauce, and lime zest—a fantastic combination if we’ve ever heard of one! Once stuffed and baked, the peppers are topped with a shower of scallion greens and squeeze of lime juice before serving. Afterwards, you’ll be pleasantly stuffed, too!
Ingredients
2 unit
Green Bell Pepper
½ cup
White Rice
2 unit
Scallions
1 unit
Chickpeas
1 unit
Lime
1 clove
Garlic
4 ounce
Bok Choy and Napa Cabbage
1 tablespoon
Curry Powder
1 unit
Coconut Milk
(Contains: Tree Nuts)
1 ounce
Sweet Thai Chili Sauce
1 unit
Veggie Stock Concentrate
Not included in your delivery
Salt
Pepper
2 teaspoon
Cooking Oil
½ teaspoon
Sugar
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Cut off tops of bell peppers; remove ribs and seeds. • Place bell peppers on a baking sheet and rub all over with a drizzle of oil. Season with salt and pepper, then arrange cut sides up. • Roast on top rack until browned and softened, 15-18 minutes.
• 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.
• 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.
• 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.
• Fluff rice with a fork. Stir rice into curry. Once bell peppers are done roasting, remove sheet from oven. • Carefully stuff each bell pepper with as much filling as will fit. • Divide stuffed peppers between plates; garnish with scallion greens. Serve with remaining filling and any remaining lime wedges on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the curry filling, finding it delicious and flavorful; some wanted more spice or seasoning.
- Ease of prep: Several found it easy to make, though a few noted it was time-consuming with multiple cooking steps.
- Suggestions: Consider adding protein like chicken or tofu; use all the curry powder for bolder flavor.
- Leftovers: The curry mixture made plenty, often enough for a second meal or lunch the next day.
- Texture: Some felt it needed more crunch; try adding peanuts or cashews for extra texture.
Reviews from our home cooks
Absolutely surprised me. I didn't think I would like it because it had no meat and therefore I figured no real flavor, but boy was I wrong! This was terrific and I didn't miss the meat. I will definitely get the ingredients and add this to my cooking routine. The flavors of the curry and lime and I didn't let my peppers get too soft. Definitely would do again and recommend.
This was very tasty. I little time consuming. Had a lot going on with cooking the rice in one pan, the peppers roasting in the oven then the curry in another pan. I would still do it again.
This was good. Loved the taste and ease of making the dish. The stuffing for the peppers was A LOT. Enough for at least four servings.
Easy and full of flavor. Taste test for curry and chili sauce intensity. Green peppers were tender and juicy. A keeper!
This is a winner! Loved the curry flavor! Also appreciated the protein boost of having chickpeas in the rice. We would definitely order this one again if it's on the menu.
Coconut curry is always a great meal but I don't think this really worked in stuffed pepper form. Peppers take too long to cook to a satifying softness, curry didn't need to go inside. I would just stir fry the peppers next time. I added also added more of my own spice for deeper flavor.
Loved the stuffing! Definitely reccomend all of the curry and extra lime. It wasn't spicy at all really. The green pepper doesn't fit the flavor profile very well, but is good. Would also be great as a lettuce wrap or even with naan
This was super yummy! And it made enough rice/chickpea mixture (outside of the peppers) for a hearty lunch!
This was delicious. Instead of stuffing the peppers I sautéed the peppers into the curry.
Really nice aroma and flavor. I found it nice to bake the peppers and give them some extra flavor!
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