Servings
Font
Back
0.0 from 0 votes

Caribbean Coconut Rice and Shrimp Stuffed Peppers - Recipe

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.

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 4
Calories: 243 kcal
Course: Main Course
Cuisine: American

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

Instructions

    Cup of Yum
  1. Slice the medium sized peppers in half lengthwise and core them out.
  2. 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.
  3. Heat another pot to medium heat and add 1 tablespoon coconut oil. Add spicy peppers and cook 4-5 minutes, stirring.
  4. 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.
  5. Heat oven to 350 degrees.
  6. Heat a pan to medium heat and add remaining coconut oil.
  7. 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.
  8. To the rice-shrimp mixture, add cilantro and a couple tablespoons or more of your Caribbean style hot sauce. Mix well.
  9. Stuff each pepper with your seasoned rice-shrimp mixture and bake for 20 minutes.
  10. 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

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

% 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.