Vegan Thai-Stuffed Red Bell Peppers

May 26, 2017
The following recipe is inspired by some of my favorite flavors and features of Thai food (at least as I experience it in the US!)—ginger, lime, basil, garlic, mung bean sprouts, and peanuts. This recipe is a healthy way to enjoy all of those yummy flavors without the who-knows-what you may encounter at a restaurant. (Not that I'm planning to stop frequenting Thai restaurants, of course!) Stuffed bell peppers are an easy way to wow guests—plus baked red bell peppers taste divine. There’s a good chance that you will have plenty of leftover stuffing from this recipe. Save it for your lunch or another round of stuffed peppers. Mmm!
Vegan Thai Recipes: Stuffed Red Bell Peppers | Peaceful Dumpling

Vegan Thai-Stuffed Red Bell Peppers

Recipe Type: Detox Hearty Entrees
utensils YIELDS 2-4 servings
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  • 1 cup brown rice (dry)
  • 1 tsp sea salt
  • 1 lime
  • 1 tbsp peanut butter (or nut butter of choice)
  • 1/2 tsp ground ginger
  • 1 tsp tamari
  • 1/2 red onion, finely chopped
  • 1 large carrot, finely chopped
  • 1 small zucchini, finely chopped
  • 3 cloves of garlic, minced
  • 1 handful grape tomatoes, sliced in half
  • 1 tbsp coconut oil
  • 2 red bell peppers, sliced in half from top to bottom
  • 1 small bunch fresh basil, shredded
  • 1 handful peanuts, roughly chopped
  • 1 handful mung bean sprouts
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1. In a large pot, bring 2 ½ cups of water to a boil. For extra flavorful rice, use 1 part water, 1 part low-sodium veggie broth. Add 1 cup dry rice and 1 tsp. sea salt to the boiling water. Reduce to a simmer, cover, and cook for about 40-45 minutes, or until water is fully absorbed and the rice is fluffy. Set aside. 2. In a small bowl, whisk together lime juice, tamari, peanut butter, and ginger powder. Set aside. 3. Slice red bell peppers in half from top to bottom. Remove seeds. In a pot of boiling water, blanch the pepper halves for about one minute. Use tongs to remove the peppers and quickly rinse them in cold water. Set aside. 4. In a large pan or wok, warm 1 tbsp. coconut oil over medium heat. Sautée red onion until mostly translucent (about 5 minutes). Add the rest of the veggies (zucchini, carrot, garlic, and tomato) and cook until the carrot is soft. 5. Add 1 cup cooked rice to the pan, pour sauce over the mixture, and stir for about 1 minute. Remove from the heat. 6. Being careful not to burn yourself, stuff the pepper halves with your veggie and rice mix. Set stuffed pepper halves in a baking dish, and bake for 15 minutes at 350F, or longer if you'd like your ingredients a little crispier. 7. To serve, top with chopped basil, chopped peanuts, and bean sprouts.
More vegan Thai recipes: High Protein Spicy Peanut Noodles
Tom Kha (Thai Coconut Soup)
Peanut Satay Over Cauli Rice
Photos: Mary Hood

Peaceful Dumpling Beauty Editor and creator of Bisou du Jour, Mary Hood Luttrell lives with her husband in Corpus Christi, Texas. Mary is a freelance writer and writing and blogging consultant. A lover of whole foods, Mary delights in learning new ways to prepare vegan dishes. Mary also enjoys reading and writing poetry, art journaling, running, and practicing yoga and ballet. Follow Mary on her blog Bisou du Jour, Instagram and Pinterest.


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