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.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Serves 4
Ingredients
Coconut Rice
- 1 cup uncooked Organic Brown 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 jalapeño 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
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.
Recipe by Love and Lemons
