Red Curry Stuffed Peppers with Tofu & Vegetables
This rich Thai curry with tofu, mushrooms, zucchini and brown rice noodles is conveniently stuffed into delicious bell peppers.
Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.
Looking for more meatless options? Visit our vegetarian section.
Ingredients
- 1 tsp olive oil
- 1/2 sweet onion (such as Vidalia), peeled and chopped
- 2 tbsp Thai red curry paste
- 2 oz white and/or cremini mushrooms, stemmed and quartered
- 1 zucchini, trimmed and cut into ½-inch cubes
- 8 oz organic medium or firm tofu, cut into ½-inch cubes
- 1/2 cup coconut milk
- 2 tbsp rice vinegar
- Sea salt and fresh ground black pepper, to taste
- 4 red or orange bell peppers, tops trimmed and reserved, seeded and membranes removed
- 1 cup cooked brown rice pad Thai noodles (TRY: Annie Chun's Pad Thai Brown Rice Noodles)
- 4 sprigs cilantro, for garnish
Preparation
- Preheat oven to 375°F. In a large sauté pan on medium-high, heat oil. Add onion and sauté for about 3 minutes, stirring frequently, until tender. Add curry paste and sauté for 1 minute, stirring frequently. Add mushrooms and cook until tender, about 3 minutes. Add zucchini and tofu and cook, stirring gently, for 2 minutes. Add milk, vinegar, salt and black pepper and bring to a simmer for 2 minutes. Remove from heat.
- Place bell peppers on a parchment-lined baking sheet. Add cooked noodles into the bottom of each, dividing evenly. Divide tofu mixture evenly into each bell pepper. Place reserved bell pepper tops over top. Bake until bell pepper is tender but still holding share, about 30 minutes. Garnish with cilantro.
Nutrition Information
- Serving Size 1 stuffed pepper
- Calories 228
- Carbohydrate Content 33 g
- Cholesterol Content 0 mg
- Fat Content 6 g
- Fiber Content 5 g
- Protein Content 1 g
- Saturated Fat Content 2 g
- Sodium Content 423 mg
- Sugar Content 8 g
- Monounsaturated Fat Content 0 g
- Polyunsaturated Fat Content 2 g