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Thai Stuffed Peppers with Peanut Lime Sauce

A vegetarian recipe with delicious Peanut Lime Sauce.

Servings 4

Ingredients

  • 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

Toppings

  • 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

Instructions

  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.