Coconut Rice Stuffed Peppers

Name: Coconut Rice Stuffed Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 serving
Ingredients: 1 cup uncooked Lundberg Organic White Jasmine Rice; 1 (14-ounce) can full-fat coconut milk; 4 red bell peppers; extra-virgin olive oil; 1/2 tablespoon coconut oil; 1 zucchini; 7 ounces extra-firm tofu; 2 Jalapeno peppers; 2 scallions; 3 garlic cloves; 1½ teaspoons sea salt; 2 mangos; 2 tablespoons green curry paste; 1 tablespoon fresh lime juice; 2 teaspoons lime zest; ½ cup finely chopped fresh cilantro; 1 cup fresh basil leaves; ¼ cup fresh mint leaves; Sea salt and freshly ground black pepper

User Reviews

5.0

18 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
4
Course
Main Course
Cuisine
American

Coconut Rice Stuffed Peppers

Iris Warren

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These coconut rice-stuffed peppers are such a fresh, vibrant summer meal! I fill tender bell peppers with an aromatic filling made from herbs, mango, sautéed veggies, and fragrant coconut rice.

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Ingredients

Servings

Coconut Rice

1 cup uncooked Lundberg Organic White Jasmine Rice rinsed
1 (14-ounce) can full-fat coconut milk

For the Peppers

4 red bell peppers
extra-virgin olive oil for drizzling
1/2 tablespoon coconut oil
1 zucchini diced
7 ounces extra-firm tofu diced
2 Jalapeno peppers diced
2 scallions chopped, dark green tops reserved
3 garlic cloves chopped
1½ teaspoons sea salt
2 mangos peeled and diced
2 tablespoons green curry paste
1 tablespoon fresh lime juice
2 teaspoons lime zest
½ cup finely chopped fresh cilantro
1 cup fresh basil leaves torn if large
¼ cup fresh mint leaves
Sea salt and freshly ground black pepper

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Instructions

Preheat the oven to 450°F and line a baking sheet with parchment paper.
Make the coconut rice: Combine the rice and coconut milk in a medium pot and bring to a boil. Cover, reduce the heat, and simmer for 15 minutes, or until the liquid is absorbed. Remove from the heat and let sit, covered, for 10 minutes.
Make the peppers: Slice the peppers in half lengthwise, remove the seeds and membranes, and place on the baking sheet, cut side up. Drizzle with olive oil, sprinkle with salt and pepper, and bake for 15 minutes. Tip out and discard any liquid that pools inside the peppers. Set the peppers aside.
Heat the coconut oil in a large skillet over medium heat. Add the zucchini, tofu, jalapeños, white and light green parts of the scallions, garlic, and salt, and sauté for about 3 minutes, or until the zucchini is tender.
Turn off the heat and stir in the reserved scallion tops, the coconut rice, mango, green curry paste, lime juice and zest, cilantro, and basil.
Stuff the rice mixture into the peppers, top with the mint, and serve.