Tracy’s Thai Inspired Stuffed Peppers

Creamy and Spicy

1 can coconut milk

1 heaping tablespoon red curry paste

2 t sugar

1 t soy sauce or other salty Asian condiment

½ head cauliflower chopped in very small pieces

1 shredded carrot

½ C frozen peas

1 can chick peas

Cooked rice – about 3 C

Red peppers, halved and cleaned

Bake at 350 until the pepper is very soft and starting to wither. 

Mix the milk, curry paste, sugar and salty seasoning. When simmering, add the cauliflower pieces and continue to cook on low until the cauliflower is very tender. Add the frozen peas, shredded carrots, chick peas and rice. Mix well. Stuff each pepper half very full, making sure to get the mixture into every crease of the pepper. There will be plenty to stuff 4 peppers (8 halves), or just plan to use the left-over rice for another meal.