Thai NutBurger Gluten-Soy Free Stuffed Peppers

August 5, 2015
Prep time
Cook Time

This dish freezes well for future meals.

Carla Lee loves making this hearty Thai Vegan dish year round that even the most discriminating Carnivore goes NUTZZZ for!


  • 1 pkg. (4 patties)
    Thai Coconut NutBurgers, cooked as indicated on package
  • 4
    large red bell peppers
  • 2 Tablespoons
    coconut oil
  • 2
    medium shallots, minced
  • 1/2 Cup
    diced red bell pepper
  • 3/4 Pounds
    oyster or shitake mushrooms, cut into 1/2-inch pieces
  • 4
    garlic cloves, minced
  • 1 Package
    organic cooked brown rice (10 oz. frozen packs)
  • 1/2 Cup
    unsweetened org. coconut milk
  • 1 Tablespoon
    red curry paste
  • 1 Tablespoon
    minced fresh organic ginger
  • 1/2 Cup
    Golden organic raisins
  • 4 Cups
    chopped spinach
  • 4 Tablespoons
    chopped basil, plus more for garnish
  • 5 Tablespoons
  • 1 Tablespoon
    Sea Salt
  • Optional:
    ¼” cubed pineapple in place of golden raisins


  1. Cut tops off bell peppers and remove rind.

  2. In a saucepan, melt 1 tablespoon of the coconut oil. Add the shallots, diced red bell pepper, mushrooms, and garlic, season with sea salt and cook over moderate heat until softened and slightly browned, 3-5 minutes. Add the spinach and cooked rice and stir together until spinach is wilted, 1-2 minutes. Stir in the coconut milk, ginger and red curry paste.

  3. Meanwhile, preheat the oven to 350°. Add the basil and cilantro. Fill the peppers with the rice mixture and set them in a shallow glass or ceramic baking dish. Cover with foil and bake for about 45 minutes, until the rice filling is heated through. For a special touch: Garnish with basil leaves, and some grilled pineapple and serve.