📖 Instructions

1. Prep the Bell Peppers: Preheat your oven to 375°F (190°C). Slice the bell peppers in half lengthwise and remove the seeds and membranes. Drizzle the inside of each pepper half with a little olive oil, and season with salt and pepper. Arrange them cut-side up in a baking dish and set aside.
2. Cook the Aromatics: In a large skillet or wok, heat the coconut oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes, until softened and translucent. Next, add the minced garlic and ginger and cook for another minute, until fragrant. Don't let the garlic burn!
3. Add the Vegetables: Toss in the diced bell pepper (the non-stuffing kind!), zucchini, and carrots. Stir-fry for about 5-7 minutes, until the vegetables are tender-crisp. A slight bite is perfect; you don't want them mushy.
4. Simmer the Curry: Pour in the coconut milk, vegetable broth (or chicken broth, if you prefer), and add the red curry paste, turmeric, and cumin. Stir well to combine, ensuring the curry paste is fully dissolved. Bring the mixture to a simmer and let it cook for about 10 minutes, allowing the flavors to meld together beautifully. It should thicken slightly. Give it a taste; is it spicy enough? Add a pinch of chili flakes if you like it hot!
5. Add the Shrimp: Gently fold in the shrimp to the curry mixture. Cook for about 3-5 minutes, or until the shrimp are pink and cooked through. Be careful not to overcook the shrimp, or they'll become rubbery. Nobody likes rubbery shrimp.
6. Stuff the Peppers: Using a spoon, generously fill each bell pepper half with the coconut curry shrimp and vegetable mixture. Pack it in there!
7. Bake: Cover the baking dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for another 10 minutes, or until the bell peppers are tender and slightly wrinkled. The filling should be bubbly and heated through.
8. Garnish and Serve: Remove the stuffed bell peppers from the oven and let them cool slightly. Garnish with fresh cilantro, a squeeze of lime juice, and a sprinkle of red pepper flakes (if desired). Serve immediately and enjoy! You can also add a dollop of plain yogurt or sour cream for extra creaminess.
9. Tip: For a vegetarian version, substitute the shrimp with chickpeas or tofu. Just be sure to press the tofu to remove excess water before adding it to the curry.