These stuffed peppers are such a enjoyable summer season meal! Crammed with coconut rice, mango, and tons of recent herbs, they’re shiny, vibrant, and scrumptious.
This publish is in partnership with Lundberg Family Farms.
Right here’s how I make dinner in the summertime:
First, I open the fridge to see what produce I’ve. (We even have recent herbs rising on our again deck, and I really like to make use of these as a lot as doable, too.)
Subsequent, I take inventory of what I’ve in my pantry. Typically, there’s a can of coconut milk or tomatoes. Typically, there are legumes like chickpeas or lentils, and all the time, there are grains like Lundberg Family Farms rice and quinoa. I really like to make use of Lundberg’s merchandise as a result of the corporate has a longstanding dedication to sustainability. They use farming practices that construct soil well being and preserve water, they usually additionally preserve TRUE Zero Waste certification. Plus, their grains are scrumptious!
As soon as I do know what I’ve available, I combine and match the produce and pantry components to make one thing recent, enjoyable, and scrumptious. I first made these coconut rice-stuffed peppers on an evening after I had some stunning bell peppers and a pair ripe mangos within the fridge. I halved the peppers and frivolously roasted them. In the meantime, I cooked a cup of Lundberg Organic White Jasmine Rice in coconut milk. When it was tender and fluffy, I blended it with the mango, sautéed zucchini and tofu, and the herbs from out again to create a recent, fragrant filling for the peppers.
All advised, the dish got here out so vibrant and flavorful that I’ve made it once more 3 (perhaps 4?) occasions since, and I nonetheless begin craving it at any time when I give it some thought. I’ve a sense that it’ll be a fixture in our dinner rotation this summer season, and I feel you’re going to find it irresistible too!
Recipe Substances
Right here’s what you’ll have to make these coconut rice-stuffed peppers:
- Bell peppers, in fact! – Crimson ones, please! Their daring colour and candy taste make them excellent for this recipe.
- Coconut rice – This wealthy, aromatic rice isn’t any more durable to make than common rice. Principally, you’ll cook dinner Lundberg jasmine rice on the range as you normally would, however you’ll swap the standard water for a can of full-fat coconut milk. I really like to make use of Lundberg Natural White Jasmine Rice right here as a result of I do know Lundberg is dedicated to producing sustainably-grown, high-quality grains. Plus, the rice’s mild and buttery texture makes it excellent for utilizing in these stuffed peppers.
- Zucchini – It packs the filling with a veggie punch.
- Further-firm tofu – For plant-based protein.
- Garlic and scallions – They add sharp depth of taste.
- Jalapeño peppers – For warmth.
- Mango – Mango and coconut pair so properly collectively, so I couldn’t resist including it to this recipe. I really like how its candy taste performs off all of the recent, fragrant components!
- Inexperienced curry paste – This pungent paste is historically used to make Thai inexperienced curry, which has a base of coconut milk. I assumed the coconut + inexperienced curry combo would style unbelievable in these peppers, so I blended some paste into the filling. It provides a lot zing and depth!
- Contemporary lime juice and zest – They make the filling good and shiny.
- Cilantro, basil, and mint – For freshness.
- And sea salt – To make all of the flavors pop!
Discover the entire recipe with measurements under.
Methods to Make Coconut Rice-Stuffed Peppers
When you prep your components, this recipe comes collectively in 3 easy steps:
1. Prepare dinner the peppers. Slice them in half lengthwise and take away the seeds and membranes. Drizzle them with olive oil and sprinkle them with salt, and roast, minimize facet up, at 450°F for quarter-hour. Tip out and discard any liquid that swimming pools inside them.
2. In the meantime, make the rice. Place the Lundberg jasmine rice in a tremendous mesh strainer set over a bowl, and rinse it till the water within the bowl runs clear. Switch the rice to a medium pot and add the coconut milk. (Don’t fear if it’s separated! The solids will soften down because the rice cooks.) Carry the coconut milk to a boil, then scale back the warmth, cowl, and simmer for quarter-hour, or till the rice has absorbed the liquid. Take away the pot from the warmth, and let it sit, lined, for 10 minutes.
Place the rice in a tremendous mesh strainer set over a bowl, and rinse it till the water within the bowl runs clear. Switch the rice to a medium pot and add the coconut milk. (Don’t fear if it’s separated! The solids will soften down because the rice cooks.) Carry the coconut milk to a boil, then scale back the warmth, cowl, and simmer for quarter-hour, or till the rice has absorbed the liquid. Take away the pot from the warmth, and let it sit, lined, for 10 minutes.
Subsequent, prep the filling. Frivolously sauté the zucchini, tofu, jalapeños, garlic, and white components of the scallions. Then, flip off the warmth and stir within the coconut rice, mango, inexperienced curry paste, lime juice and zest, cilantro, basil, and the darkish inexperienced scallion tops. Season to style…
…and portion the filling into the pepper halves.
Garnish with mint leaves, and serve. I hope you’re keen on this recent summer season meal as a lot as I do!
Extra Favourite Summer time Dinners
Should you love these coconut rice-stuffed peppers, strive one among these summer season dinners subsequent:
Coconut Rice Stuffed Peppers
Serves 4
These coconut rice-stuffed peppers are such a recent, vibrant summer season meal! I fill tender bell peppers with an fragrant filling produced from herbs, mango, sautéed veggies, and aromatic coconut rice.
For the Peppers
- 4 pink bell peppers
- Further-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, darkish inexperienced tops reserved
- 3 garlic cloves, chopped
- 1½ teaspoons sea salt
- 2 mangos, peeled and diced
- 2 tablespoons inexperienced curry paste
- 1 tablespoon recent lime juice
- 2 teaspoons lime zest
- ½ cup finely chopped recent cilantro
- 1 cup recent basil leaves, torn if massive
- ¼ cup recent mint leaves
- Sea salt and freshly floor black pepper
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Preheat the oven to 450°F and line a baking sheet with parchment paper.
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Make the coconut rice: Mix the rice and coconut milk in a medium pot and convey to a boil. Cowl, scale back the warmth, and simmer for quarter-hour, or till the liquid is absorbed. Take away from the warmth and let sit, lined, for 10 minutes.
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Make the peppers: Slice the peppers in half lengthwise, take away the seeds and membranes, and place on the baking sheet, minimize facet up. Drizzle with olive oil, sprinkle with salt and pepper, and bake for quarter-hour. Tip out and discard any liquid that swimming pools contained in the peppers. Set the peppers apart.
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Warmth the coconut oil in a big skillet over medium warmth. Add the zucchini, tofu, jalapeños, white and light-weight inexperienced components of the scallions, garlic, and salt, and sauté for about 3 minutes, or till the zucchini is tender.
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Flip off the warmth and stir within the reserved scallion tops, the coconut rice, mango, inexperienced curry paste, lime juice and zest, cilantro, and basil.
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Stuff the rice combination into the peppers, prime with the mint, and serve.
This publish is in partnership with Lundberg Family Farms.
