Exquisite Vegan Delight: Coconut Curry Stuffed Bell Peppers


Welcome to a delectable culinary journey where we explore the world of unique vegan dishes. In this recipe blog, we present an exquisite treat that will tantalize your taste buds – Coconut Curry Stuffed Bell Peppers. Bursting with flavors, this dish combines the creaminess of coconut milk, the richness of curry spices, and the wholesome goodness of fresh vegetables. Prepare to embark on a gastronomic adventure and create a masterpiece that will leave both vegans and non-vegans alike craving for more!


For the Stuffed Bell Peppers:

  • 4 large bell peppers (assorted colors)
  • 1 cup quinoa, cooked
  • 1 cup chickpeas, cooked and drained
  • 1 cup mixed vegetables (carrots, peas, corn), steamed
  • 1/2 cup red onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric powder
  • Salt and pepper to taste
  • Fresh cilantro, chopped (for garnish)

For the Coconut Curry Sauce:

  • 1 can (14 oz) coconut milk
  • 2 tablespoons red curry paste
  • 1 tablespoon soy sauce or tamari
  • 1 tablespoon maple syrup or agave nectar
  • 1 tablespoon lime juice
  • 1/2 teaspoon grated fresh ginger
  • Salt to taste


  1. Preparing the Stuffed Bell Peppers:
  • Preheat the oven to 375°F (190°C).
  • Cut the tops off the bell peppers and remove the seeds and membranes.
  • In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
  • Add the cooked quinoa, chickpeas, mixed vegetables, ground cumin, ground coriander, turmeric powder, salt, and pepper. Mix well and cook for a few minutes until the flavors meld together.
  • Stuff each bell pepper with the quinoa and vegetable mixture and place them in a baking dish.
  1. Making the Coconut Curry Sauce:
  • In a saucepan, combine the coconut milk, red curry paste, soy sauce or tamari, maple syrup or agave nectar, lime juice, grated ginger, and a pinch of salt. Stir well to combine.
  • Heat the sauce over medium heat until it starts to simmer. Reduce the heat and let it simmer for 5-7 minutes, stirring occasionally.
  1. Baking the Stuffed Bell Peppers:
  • Pour the coconut curry sauce over the stuffed bell peppers in the baking dish.
  • Cover the baking dish with foil and bake in the preheated oven for 25-30 minutes, or until the bell peppers are tender.
  1. Serving:
  • Remove the baking dish from the oven and let it cool for a few minutes.
  • Garnish the stuffed bell peppers with fresh chopped cilantro.
  • Serve the Coconut Curry Stuffed Bell Peppers with steamed rice or naan bread for a complete and satisfying vegan meal.


Congratulations on creating this flavorful masterpiece – Coconut Curry Stuffed Bell Peppers! This unique vegan dish is a delightful combination of creamy coconut curry and wholesome stuffed bell peppers, making it a must-try for any food enthusiast. It’s perfect for weeknight dinners, family gatherings, or impressing guests with your culinary skills. Embrace the vegan goodness, share this recipe with friends and family, and spread the love for plant-based cuisine. Bon appétit!

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