loveandlemons5.0
Coconut Rice Stuffed Peppers
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.
👥 4 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 15 min🔥 Cook: 30 min👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●pot
- ●skillet
📝 Preparation Steps
1
Preheat the oven to 450°F and line a baking sheet with parchment paper.
2
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.
3
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.
4
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.
zucchini, diced1
5
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.
green curry paste2 tablespoonsfresh lime juice1 tablespoon
6
Stuff the rice mixture into the peppers, top with the mint, and serve.
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