Curry Stuffed Peppers with a Peanut Basil Curry Sauce
12 colorSTHE WHY BEHIND THIS RECIPE
Stuffed peppers have always felt fun to me, and lately I’ve been craving warm, south Asian flavors, so this is a Thai curry-inspired stuffed pepper. It’s got TONS of colors, flavors, and nutrients, and it works great both for meal prep or for entertaining (the peppers look so darn cute with their little tops served on the side!)
I’ve been trying to sneak in more organ meats into my diet because organs are such a nutritional powerhouse, so in this recipe I used the Force of Nature Grass Fed Regenerative Beef Ancestral Blend that has beef liver and heart. Beef liver is one of THE most nutrient-dense foods, rich in vitamin A, B vitamins (especially B12 - a nutrient many people are deficient in), iron (in its highly bioavailable form), copper, and folate, which all support energy production, immune health, and red blood cell formation. Beef heart is an excellent source of CoQ10, a compound essential for heart health and energy, as well as high-quality protein, selenium, zinc, and more B vitamins. I’ve been noticing that I simply feel better when I get organ meats into my diet.
Our modern diets prioritize muscle meats like ground beef that often lack these nutrients, so incorporating small amounts of organ meats into meals is an excellent way to address gaps in micronutrient intake naturally. Here’s a great article from Force of Nature about why you should eat more organs. I’ll be honest, I’m not the biggest fan of the taste of organ meats, but when sneaking them in here you can't taste them at all!
This recipe is super flexible — you can use any kind of ground meat, and you can use any veggies for your pepper filling. If you like things spicy, I recommend red curry. If you like things a little more mild, I recommend yellow curry.
If you guys like this, let me know if you’d like to see another variation — like traditional Mexican, Italian, Mediterranean or even breakfast stuffed peppers?!
Yields: 5-6 peppers
These keep super well as leftovers, so even if I’m just cooking for 2 I like making 5 peppers and freezing some of keeping them in the fridge for the next day.
Total time: 60 minutes
Prep time: 20 minutes
Cook time: 40 minutes
WHAT YOU NEED
TOOLS
Sheet pan (stainless steel or non-toxic non-stick)
Small/Medium saute pan
Measuring cups/measuring spoons
Whisk
INGREDIENTS
Ingredients for the entire recipe (this is your shopping list!)4-5 large red, yellow, or orange bell peppers
1 small yellow onion
6 garlic cloves, minced
4-inch piece of ginger, grated (about 4 tbsp in total)
~4 tbsp curry paste
1 lb ground meat
1 1/2 cups cauliflower rice
1 cup broccoli florets, chopped
1 cup chickpeas or edamame (or snap peas, really any kind of bean or pea)
1/2 cup carrot, grated or diced (~1 large carrot)
2 14oz can coconut milk (you’ll use about 3 cups or a can and a half)
~3 tbsp tamari
1 1/2 cups chopped basil
1/4 cup peanut butter
4 limes (about 8 tbsp lime juice)
1 tbsp raw honey
3/4 cup peanuts
Olive oil, salt, pepper
Ingredients by item/by when you use them:For the peppers:
4-5 large red, yellow, or orange bell peppers
1 tbsp olive oil
1/2 teaspoon salt
For the stuffing:
1 tbsp coconut oil (or olive oil)
1 small onion, finely diced
4 garlic cloves, minced
2-inch piece of ginger, grated
2 tbsp red or yellow curry paste
Note: Yellow curry paste is usually less spicy than red, so pick pending your spice preference. I’ve made this recipe with both, and find to get maximum flavor if I’m using yellow curry paste I like to do 3 tbsp in the filling vs. 2 tbsp.
1 lb ground chicken, turkey, or beef (or use more veggies, beans, or minced tofu for vegetarian) - I used Force of Nature Grass Fed Regenerative Beef Ancestral Blend
1 1/2 cups cauliflower rice
1 cup broccoli florets, chopped
1 cup chickpeas or edamame (or snap peas, really any kind of bean or pea)
1/2 cup carrot, grated or diced (~1 large carrot)
1 cup coconut milk
2 tbsp tamari
juice from 1 lime, ~2 tbsp lime juice
1/2 cup chopped basil
Salt to taste
For the peanut basil curry sauce:
2 garlic cloves, minced
2 tbsp fresh ginger, graded
1-2 tbsp red or yellow curry (I like doing a mixture of each if you have on hand, 1 tbsp yellow, 1 tbsp red)
1/4 cup peanut butter
2 cups coconut milk
1 tbsp tamari
1 tbsp raw honey
4 tbsp lime juice (juice from 2 limes)
1/2 cup basil, finely chopped
*double the sauce recipe if you want it extra saucy
Toppings:
1/2 cup chopped basil
3/4 cup crushed peanuts
HOW TO DO IT
Step 1: Pre-roast the peppers
Preheat your oven to 400°F
Cut the tops off your bell peppers and remove the seeds and membranes. Keep the tops, we’ll roast those too!
Place the peppers cut side up on a baking sheet, drizzle with olive oil, and sprinkle with 1/2 teaspoon of salt. Put the tops in the pan too.
Roast the peppers in the preheated oven for 20 minutes while preparing the stuffing and sauce stuff!
Step 2: Prepare the stuffing and sauce ingredients (to avoid rework)
While the peppers are roasting, prep the following:
Chop garlic, ginger, and basil:
Mince 6 garlic cloves (4 for stuffing, 2 for sauce).
Grate 4 tbsp of fresh ginger (2 for stuffing, 2 for sauce).
Finely chop 2 cups of fresh basil (1/2 cup for stuffing, 1 cup for sauce, 1/2 cup for garnish).
Set the portions for the sauce aside.
Dice and chop veggies:
Dice 1 small onion, chop 1 cup broccoli florets, grate or dice 1 large carrot, and prepare 1 1/2 cups cauliflower rice.
Step 3: Make the stuffing
Heat 1 tbsp of coconut oil or olive in a large skillet over medium heat.
Sauté the diced onion until softened, about 2–3 minutes.
Add 4 minced garlic cloves and 1 tbsp grated ginger. Cook for 1 minute until fragrant.
Stir in 2–3 tbsp of curry paste (based on spice preference) and cook for another minute.
Add 1 lb of ground meat and cook until browned and fully cooked, breaking it apart as it cooks. Skip this step of making vegetarian.
Mix in the cauliflower rice, broccoli florets, chickpeas or edamame, and carrot. Cook for 3–4 minutes until veggies are tender. Add a healthy pinch of salt.
Stir in 1 cup coconut milk, 2 tbsp tamari, juice from 1 lime, and 1/2 cup chopped basil. Simmer for 1–2 minutes to combine flavors.
Taste test here, and if you want it spicier, add in more curry paste.
Step 4: Assemble and bake
Remove the pre-roasted peppers from the oven and stuff them generously with the prepared filling.
Return the stuffed peppers to the oven and bake at 400°F for an additional 15 minutes, until heated through and slightly golden on top.
Step 5: Make the peanut basil curry sauce
In a medium saucepan over medium heat, whisk together:
2 minced garlic cloves
1 tbsp grated ginger
2 cups coconut milk
1-2 tbsp red or yellow curry paste (add 1 tbsp at a time, taste test, adjust)
1/4 cup peanut butter
1 tbsp tamari
1 tbsp honey
4 tbsp lime juice + zest from 1 lime!
1/2 cup finely chopped basil
Simmer gently for 4-5 minutes until smooth and fragrant. If the sauce is too thick, add a splash of water to adjust consistency. Taste test and adjust as needed - either making it spicier with more curry paste, or a little sweeter with a little more honey etc.
Step 6: Garnish and serve
By now, your peppers should be almost done roasting. Remove from the oven and drizzle sauce over the peppers.
Garnish with chopped basil and crushed peanuts.
Serve warm with extra sauce on the side!
SWAPS, TIPS & TRICKS
Protein alternatives: If you're vegetarian or vegan, swap the ground meat with crumbled tofu, tempeh, or more extra chickpeas.
Make It nut-free: Replace peanut butter with sunflower seed butter or tahini for a nut-free version of the curry sauce.
Customize the veggies: Feel free to swap the veggies based on what you have. Zucchini, spinach, kale, or mushrooms can easily replace broccoli, cauliflower, or carrots.
Adjust the spice level: Use yellow curry paste for a milder flavor or increase the amount of red curry paste for more heat. Adding a pinch of red pepper flakes or a drizzle of sriracha can also spice it up further.
Meal prep tip: Make the filling and sauce in advance and store them in the fridge for up to 3 days. Assemble and bake the peppers fresh for an easy dinner.
Storage: The fully cooked peppers keep in the fridge for 5 days, and the freezer for up to a month.
Nutritional Info
Per serving, yields 5-6 peppers
Calories: 784
Carbohydrates: 53g
Fiber: 11g
Net carbs: 43g
Protein: 26g
Fat: 56g
Sodium: 1371mg
Sugar: 9g
