Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.

Halve bell peppers lengthwise; remove ribs and seeds.

Place bell peppers on a baking sheet and rub all over with a drizzle of oil. Season with salt and pepper, then arrange cut sides down.

Roast on top rack until browned and softened, 15-18 minutes.

Meanwhile, in a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.

While rice cooks, drain and rinse chickpeas. Peel and mince or grate garlic. Trim and thinly slice scallions, separating whites from greens. Zest and quarter lime.

Heat a drizzle of oil in a large pan over medium heat. Add bok choy and napa cabbage and cook, stirring occasionally, until softened, 1-2 minutes.

Stir in chickpeas, garlic, scallion whites, and 2 tsp curry powder (4 tsp for 4 servings). (TIP: Use more curry powder if you like a stronger flavor!) Cook, stirring occasionally, until fragrant, 1 minute. Season with a big pinch of salt.

Thoroughly shake coconut milk in container before opening.

To pan with veggies, add coconut milk, chili sauce, stock concentrate, ½ cup water, ½ tsp sugar, and juice from half the lime (¾ cup water and 1 tsp sugar for 4 servings).

Bring to a boil, then reduce heat to medium low. Cook until curry has thickened slightly, 4-6 minutes. TIP: If curry seems too thick, stir in splashes of water as needed.

Taste and season with salt and more lime juice if desired. Turn off heat; stir in lime zest to taste.

Fluff rice with a fork. Stir rice into curry. Once bell peppers are done roasting, remove sheet from oven.

Carefully stuff each bell pepper with as much filling as will fit.

Divide stuffed peppers between plates; garnish with scallion greens. Serve with remaining filling and any remaining lime wedges on the side.