To make these Stuffed Jack-O-Lantern Peppers look eerie, I filled them with plant based Pad Thai. The Pad Thai was made with kelp noodles, mushrooms, carrots, green onions, onions, garlic, ginger, coconut milk, tamari and curry. So forget about the pumpkin carving this year and use some bell peppers!
8red bell pepperuse different colors (especially orange, red and yellow)
1cuponionsweet onion, thinly sliced
2clovesgarlicminced
1cupmushroomswild mushrooms, sliced
0.5cupred bell pepperjulienne thin
0.5cupcarrotsjulienne thin
0.25cupgreen onionsjulienne thin
1.5tbspgingerfine julienne
12ozkelp noodles
Sauce
13.5fl.ozcoconut milk
1tbspmadras curry
2tbsptamari
Instructions
To prepare your mise en place, cut all the vegetables and clean and decorate the bell peppers.
To make the sauce, add the coconut milk, curry and tamari in a large bowl and whisk until all ingredients a mixed.
In a hot wok, add the onions and stir–fry until golden (use some veggie broth or water to deglaze or if the onions start to burn). Add the garlic and stir-fry for an additional 20 seconds. At this point, add the rest of the vegetables, ginger and the noodles and stir–fry for 1 minute. Add sauce around the edge of the wok and stir–fry for 3 more minutes. Season to taste with some salt and pepper. Serve in the bell peppers.
Notes
You can also julienne a zucchini or any other veggie that you might like. To add some spice you can add a jalapeño pepper.