Coconut Rice Stuffed Peppers
User Reviews
5
-
Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
4
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Course
Main Course
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Cuisine
American
Coconut Rice Stuffed Peppers
Description
The recipe begins by cooking jasmine rice in full-fat coconut milk, imparting a rich, creamy flavor and slightly sticky texture. Red bell peppers are halved and roasted until tender, with enhanced sweetness from the oven. Meanwhile, zucchini, tofu, jalapeño, scallions, and garlic are sautéed in coconut oil, softened but retaining texture.
After cooking, the sautéed vegetables are combined with the coconut-infused rice, diced mango, green curry paste, lime juice and zest, cilantro, basil, and mint. This mixture blends creamy, spicy, sweet, and herbaceous notes, creating a vibrant filling. The peppers are then stuffed with this mixture and finished as directed.
This dish offers a layered texture with tender roasted peppers, soft coconut rice, and sautéed vegetables, accented by fresh herbs and citrus. The tropical flavors from coconut, mango, and lime make it well suited for a light dinner or vegetarian main course rich in flavor contrast and aromatic spices.
Ingredients
Coconut Rice
- 1 cup jasmine rice rinsed, uncooked, Lundberg Organic White
- 1 coconut milk 14-ounce can, full-fat
For the Peppers
- 4 bell pepper red
- extra-virgin olive oil for drizzling
- 1/2 tablespoon coconut oil
- 1 zucchini diced
- 7 ounces extra-firm tofu diced
- 2 jalapeno pepper diced
- 2 scallions chopped, dark green tops reserved
- 3 garlic chopped, cloves
- 1½ teaspoons salt sea salt
- 2 Mango peeled and diced
- 2 tablespoons green curry paste
- 1 tablespoon lime juice fresh
- 2 teaspoons lime zest
- ½ cup cilantro finely chopped, fresh
- 1 cup basil torn if large, fresh leaves
- ¼ cup mint leaf fresh
- salt sea salt; freshly ground black pepper
- black pepper sea salt; freshly ground black pepper
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.
User Reviews
Overall Rating
5
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