Thai Stuffed Peppers with Peanut Lime Sauce

This vegetarian recipe for Thai Stuffed Peppers with Peanut Lime Sauce is full of healthy ingredients and perfect for Meatless Monday.

We had a wonderful weekend in Chicago, with very unseasonable weather – it was 60 degrees and sunny on Saturday! I spent time attending the Women’s March in Chicago, which was a powerful experience. No matter what your political leanings were in the divisive 2016 election, I don’t think you can argue with how energizing it is to see thousands of people coming together to share common values. The Chicago march was incredibly peaceful. My favorite moment was talking to an 11 year old boy walking next to me about his sign and how happy he was to be there with his mother. On a lighter note, I also finished my first official RUN this weekend – 3 miles. I’m running the Shamrock Shuffle 8k race in April so I’m planning to slowly work my way back to regular running over the next few months.

I spent the rest of my weekend hanging out with this guy – working on his smiles:

Back to the reason for this post! I followed up my run on Sunday by lunching on Thai Stuffed Peppers with Peanut Lime Sauce. This vegetarian recipe turned out even more delicious than I expected.

Stuffed peppers don’t get enough love as a healthy dinner option. I often see pepper recipes on Pinterest that are filled with cheese and heavy meats, but it’s just as easy to make a healthier version.

I started by steaming four bell peppers in the oven, using the kitchn’s method {explained in the directions below}. I’m giving special credit to my husband K for helping get this recipe on the table!

I used this “exotic blend” of mushrooms, which includes shiitake, oyster, and baby bella. Any combination of mushrooms will work in this dish.

Mushrooms are sauteed with chopped yellow onion, red bell peppers strips, and Pad Thai Sauce before being combined with cooked quinoa. Pad Thai Sauce includes tamarind, sugar, fish sauce, and salt. I also made Peanut Lime Sauce to top the peppers after baking {see the recipe below}.

The peppers only need to bake for 20 minutes before they are ready to serve.

Make sure to add Peanut Lime Sauce and chopped cilantro before serving.

For me, the more cilantro the better. 🙂 I’ll be having a leftover stuffed pepper for a Meatless Monday lunch today and I can’t wait.


Thai Stuffed Peppers with Peanut Lime Sauce

A vegetarian recipe with delicious Peanut Lime Sauce.

Servings 4


  • 4 bell peppers
  • 3/4 cup uncooked quinoa
  • 1 1/2 cups vegetable broth
  • 1 small yellow onion
  • 1 tbsp olive oil
  • 4 ounces mushrooms I used a mix of shiitake, baby bella, and oyster mushrooms.
  • 1/2 red bell pepper {sliced into thin strips}
  • 2 tbsp Pad Thai Sauce
  • 1/4 tsp salt
  • pinch red pepper flakes


  • 3 tbsp unsalted peanuts {chopped}
  • 3 tbsp cilantro {chopped}

Peanut Lime Sauce

  • 2 tbsp unsweetened peanut butter
  • 1 lime {juiced}
  • 1 tbsp melted coconut oil
  • 1 tbsp rice vinegar
  • 1 tbsp low sodium soy sauce
  • 2 tsp brown sugar
  • 1/4 tsp salt


  1. Preheat oven to 375 degrees.

  2. Pre-bake four bell peppers. Remove the inside of each pepper, including the seeds. Add a few tablespoons of water to the bottom of a baking dish. Cover the peppers tightly with foil and bake for 10 minutes.

  3. While the peppers are baking, cook quinoa according to package directions. I used 3/4 cup of dry quinoa cooked in 1 1/2 cups of water.

  4. In a separate pan, saute a small chopped yellow onion in a Tablespoon of olive oil for ~3 minutes. Add mushrooms, half of a chopped red bell peppers, and Pad Thai Sauce. Add 1/4 teaspoon salt and a pinch of red pepper flakes. Continue cooking over medium heat for ~5 minutes, stirring occasionally. Add the quinoa when it's done cooking and stir to combine.

  5. Fill four peppers with the quinoa and mushroom mixture. Top with chopped peanuts and bake for 20 minutes, or until the peanuts are lightly browned.

  6. While the peppers are baking, make the Peanut Lime Sauce - whisk together peanut butter, lime juice, melted coconut oil, rice vinegar, soy sauce, brown sugar, and salt.

  7. Before serving the peppers, top with Peanut Lime Sauce and chopped cilantro.

What’s your favorite vegetarian recipe? I’m linking up with Running on Happy and Fit Foodie Mama for Meatless Monday!

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