Thai Stuffed Peppers
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fragrant Thai curry rice and vegetables stuffed into roasted bell peppers. The coconut milk and curry paste provide rich, aromatic flavor with fresh vegetables throughout. A complete, plant-based main course for dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4 red bell peppers
- 2 tablespoons safflower seed oil
- 1 red onion (minced)
- 4 garlic cloves (minced)
- 1 jalapeño pepper (seeded and minced)
- 1 small zucchini (cut into 1/2-inch pieces)
- 2 small Thai or Asian eggplants (cut into 1/2-inch pieces)
- 1 tablespoons minced fresh ginger
- 2 tablespoons Thai red curry paste
- 3/4 cup arborio rice
- 1 3/4 cup coconut milk
- Salt and black pepper (to taste)
At a glance
PER SERVING · TIME 65M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 55m
- Sodium
- 355mg
- Total sugar
- 20g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1217mg
- Calcium
- 68mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 355MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.