Vegan Thai Stuffed Peppers With Peanut Sauce

Vegan Thai Stuffed Peppers With Peanut Sauce
Thai Stuffed Peppers With Peanut Sauce

So this is not authentic Thai food, but there are some delightful Thai flavors going on. These stuffed peppers have a mixture of rice, lentils, and vegetables set off with some Thai red curry paste, and topped with a comforting peanut sauce. Super tasty, gluten free, vegan, easy, and comforting.

This recipe was developed in my quest to try new things and was inspired by my wonderful mother-in-law makes super yummy stuffed peppers (and has made me vegan ones because she’s awesome). I wanted to do a stuffed pepper, but take it outside the box a bit.


  • 1/2 cup brown rice
  • 1/4 cup brown lentils
  • 2 cups mushroom or vegetable broth
  • 4 red, yellow, or orange bell peppers cut in half lengthwise and seeded
  • 2 TBL olive oil
  • 1 medium onion diced, about 1 cup
  • 1 cup diced yellow squash of zucchini
  • 1 cup diced mushrooms
  • juice from half a lime, about 1 TBL
  • salt to taste
  • 2 cloves garlic, minced
  • 2 TBL minced fresh cilantro
  • 2-4 tsp red curry paste


  1. Mix rice, lentils, and mushroom broth in a medium pan. Cover and bring to a boil over medium heat.
  2. Reduce heat to low and cook, covered, until rice and lentils are tender, about 30 minutes.
  3. Meanwhile, preheat oven to 375.
  4. Prepare a large baking sheet by lining it with a silicone mat, parchment paper, or aluminium foil. Place peppers on baking sheet cut side up and bake for 20 minutes until starting to soften.
  5. While peppers are cooking cut your vegetables.
  6. Heat a large skillet over medium heat.
  7. Add olive oil, onion, squash, and mushrooms sauteing until tender, about 7 minutes.
  8. Add lime juice, salt, and garlic cooking 1 additional minute and remove from heat.
  9. Stir together the cooked rice and lentils, the vegetable mixture, cilantro, and the red curry paste. Add the curry past a teaspoon at a time and taste adjusting to your preference.
  10. Once peppers have cooked remove them from the oven and fill with rice mixture to overflowing.
  11. Cover with aluminum foil and bake 20 minutes until cooked through.
  12. While peppers are cooking make peanut sauce.
  13. Serve hot with peanut sauce and garnished with cilantro.


  • 2 cups water
  • 1 cup peanut butter
  • 2 TBL brown sugar
  • 2 TBL tamari -Gluten free if needed
  • 2 tsp lime juice
  • 2 cloves garlic, minced
  • 1/4 tsp red pepper flakes
  • 1/4 chopped cilantro (optional)


  1. Boil water in a small saucepan.
  2. Once boiling whisk in peanut butter until smooth and remove from heat.
  3. Stir in brown sugar, tamari, lime juice, garlic, and red pepper flakes.
  4. Taste, and adjust seasoning to your liking.
  5. Add in cilantro if using and serve immediately.

Vegan Thai Red Curry

Vegan Thai Red Curry
Vegan Thai Red Curry

Yummy, yummy Thai food. I have loved Thai for as long as I can remember. When I was younger my best friend had a friend of the family who was Thai. She made the best Pad Thai I have ever eaten. My friend was able to talk her into a few cooking lessons, and I was able to talk my friend into the recipes which I have adapted slightly. Red Curry is one we make a lot at my house. It is one of my husband’s favorites, and I can make it in under 20 minutes, so it hits to table on a regular basis. This is a recipe people just do not believe is vegan because it is so flavorful and satisfying.

Few notes: You can use any kind of curry paste you like, and how much you use will depend on the brand and how spicy you like your food. If you don’t have mushroom broth power you can use vegetable broth powder, or sub vegetable broth for the water in the recipe.

Vegan Thai Curry

  • Ingredients
  • 2 TBL coconut oil
  • 1 block extra firm tofu, drained and cut into cubes
  • 2 TBL tamari or soy sauce
  • 1 TBL coconut oil
  • 1 large onion, chopped
  • 4 oz Mushrooms, sliced (optional)
  • 1 13.5 oz can full fat coconut milk
  • 1/2 cup water + 1 TBL mushroom broth powder or 1/2 cup vegetable broth
  • 1 large onion, chopped
  • 4 oz Mushrooms, sliced (optional)
  • 3 cups other veggies whatever you like cut into bite size pieces
  • juice of half a lime (1-2 tablespoons)
  • 1-3 TBL red curry paste (depending on the brand and how spicy you like it)
  • 2 TBL tamari or soy sauce
  • 1 TBL brown sugar


  1. Heat a large skillet over medium heat. When the skillet is hot add a few tablespoons coconut oil, let it heat for just a few seconds, then add the tofu to the pan in a single layer.
  2. Cook the tofu without touching it for 2 minutes, until it is golden brown on one side. Flip/stir it and cook until golden brown on all sides.
  3. Turn off the heat in the pan, and pour 2 TBL tamari over the tofu. Set it all aside.
  4. Heat 1 TBL coconut oil in a medium sauce pan over medium heat.
  5. Add the mushrooms and onions, cooking briefly until fragrant (about 3 minutes)
  6. Add coconut milk, water, broth powder, and veggies to the pan.
  7. Heat everything to a simmer over med/low heat.
  8. Simmer veggies until almost tender, about 5-10 minutes
  9. Add lime juice, curry paste, 2 TBL tamari, and sugar.
  10. Taste and add adjust the sugar (sweet), tamari (salty), lime (acid/brightness), and curry paste (spice and flavor) to your liking.
  11. Heat through and serve hot over rice.