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Coconut Rice Stuffed Peppers

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 450
A vibrant and flavorful dish featuring sweet peppers filled with fragrant coconut rice and fresh herbs, perfect for a satisfying meal.

Ingredients

Rice and Peppers

  • 1 cup uncooked Lundberg Organic White Jasmine Rice
  • 1 (14-ounce) can can full-fat coconut milk
  • 4 red bell peppers red bell peppers (halved and seeded)
  • 1/2 tablespoon coconut oil
  • 1 zucchini zucchini (diced)
  • 7 ounces extra-firm tofu (diced)
  • 2 jalapeño peppers jalapeño peppers (diced)
  • 2 scallions scallions (chopped, dark green tops reserved)
  • 3 garlic cloves garlic cloves (chopped)
  • 1½ teaspoons sea salt
  • 2 mangos 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

Instructions 

  • Preheat oven to 450°F (230°C). Line a baking sheet with parchment.
  • Cook rice: Combine rice and coconut milk, boil, then simmer covered for 15 minutes. Let sit for 10 minutes.
  • Prepare peppers: Halve, seed, drizzle with oil, season, and bake for 15 minutes. Discard pooled liquid.
  • Sauté: Cook zucchini, tofu, jalapeños, scallions, garlic, and salt for 3 minutes.
  • Mix: Off heat, stir in scallion tops, rice, mango, curry paste, lime, herbs, and seasonings.
  • Stuff peppers with rice mixture, top with mint, and serve.

Notes

For extra flavor, roast the peppers slightly longer or add a squeeze of lime before serving.
Calories: 450kcal
Cost: $15
Course: Main Course
Cuisine: fusion
Keyword: Coconut Rice, stuffed peppers