• 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, 3⁄4 cup water (11⁄2 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, 2 tsp curry powder (4 tsp for 4 servings), and as many chili flakes as you’d like. (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, 1⁄2 cup water, 1⁄2 tsp sugar, and juice from half the lime (3⁄4 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.