Caribbean Coconut Rice and Shrimp Stuffed Peppers - Recipe
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Unrated
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Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
40 mins
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Servings
4
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Calories
243 kcal
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Course
Main Course
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Cuisine
American
Caribbean Coconut Rice and Shrimp Stuffed Peppers - Recipe
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A recipe for large and vibrant sweet chili peppers stuffed with coconut rice, spicy chili-rubbed shrimp and Caribbean sauce with mango and habanero. Such a delicious meal.
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Ingredients
- 4 medium sized chili peppers – I used yellow Corno di Toro peppers from our garden, but Bell peppers will work just fine
- 1 tablespoon coconut oil + 1 teaspoon
- 1-2 small spicy red-yellow chili peppers chopped – I used a Scotch Bonnet and a Georgia flame, but choose to your tastes
- 1 cup long grain rice
- 2 cups water
- ¾ to 1 pound Shrimp peeled and deveined
- 1 tablespoon chili powder – I used a dried 7-pot blend but cayenne or paprika will work, depending on you preferred heat level
- ½ teaspoon cumin
- ½ teaspoon allspice
- salt and pepper to taste
- 1 teaspoon chopped cilantro or parsley + extra for garnish
- Caribbean style hot sauce for serving – I used this one: Caribbean-Style Mango-Habanero Hot Sauce
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Instructions
- Slice the medium sized peppers in half lengthwise and core them out.
- Bring a pot of water to boil and boil the peppers for 2 minutes to slightly soften. Drain and set the peppers onto a lightly oiled baking sheet.
- Heat another pot to medium heat and add 1 tablespoon coconut oil. Add spicy peppers and cook 4-5 minutes, stirring.
- Add rice and water. Bring to a boil then reduce heat and simmer until all the water is absorbed and rice is fluffy. If the rice is crunchy, add a bit more water and let is absorb. Remove from heat.
- Heat oven to 350 degrees.
- Heat a pan to medium heat and add remaining coconut oil.
- Season shrimp with chili powder, cumin, allspice and salt and pepper. Cook a couple minutes per side, until cooked through. Remove from heat and roughly chop. Add them to the rice.
- To the rice-shrimp mixture, add cilantro and a couple tablespoons or more of your Caribbean style hot sauce. Mix well.
- Stuff each pepper with your seasoned rice-shrimp mixture and bake for 20 minutes.
- Remove from heat and top with extra hot sauce and cilantro for garnish.
Notes
- I used this recipe, one of my personal homemade favorites - Caribbean-Style Mango-Habanero Hot Sauce Recipe
Nutrition Information
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Calories
243kcal
(12%)
Carbohydrates
45g
(15%)
Protein
4g
(8%)
Fat
4g
(6%)
Saturated Fat
3g
(15%)
Sodium
46mg
(2%)
Potassium
343mg
(10%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
4335IU
(87%)
Vitamin C
152.6mg
(170%)
Calcium
32mg
(3%)
Iron
1.4mg
(8%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 243 kcal
% Daily Value*
| Calories | 243kcal | 12% |
| Carbohydrates | 45g | 15% |
| Protein | 4g | 8% |
| Fat | 4g | 6% |
| Saturated Fat | 3g | 15% |
| Sodium | 46mg | 2% |
| Potassium | 343mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 4335IU | 87% |
| Vitamin C | 152.6mg | 170% |
| Calcium | 32mg | 3% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
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