Name: Coconut Rice Stuffed Peppers Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Fusion / Vegetarian
Ingredients: 1 cup uncooked Lundberg Organic White Jasmine Rice, rinsed; 1 (14-ounce) can full-fat coconut milk; 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, to taste

Jump to Recipe· 3.9 from 11 reviews

I absolutely adore sharing this Coconut Rice Stuffed Peppers Recipe with you because it perfectly blends creamy coconut flavors with the bright, fresh notes of tropical mango and herbs. I love how each bite is a burst of sweetness, spice, and comforting warmth wrapped inside tender roasted red peppers. It’s become one of my go-to dishes when I want something both satisfying and a little bit special, yet surprisingly easy to whip up in my own kitchen.

Why You'll Love This Coconut Rice Stuffed Peppers Recipe

I think what truly makes this Coconut Rice Stuffed Peppers Recipe stand out is the unique harmony of flavors. The richness of coconut milk cooked into jasmine rice creates such a luscious base, which is beautifully complemented by the zing of lime, the fresh herbs, and that gentle heat from jalapeños. Every forkful feels like a mini vacation with its tropical vibes and vibrant colors. It’s one of those recipes that just brightens your day from the inside out.

Another reason I love sharing this recipe is how straightforward and approachable it is without sacrificing any flavor complexity. The steps are simple, and I appreciate how you can prep much of the filling while the peppers roast away in the oven. Whether I’m cooking for a relaxed weeknight dinner or inviting friends over for something a little different, this recipe adapts so well and always impresses. It’s a delicious crowd-pleaser that feels fancy but is totally doable.

Ingredients You'll Need

A roasting pan lined with white parchment paper holds six red bell pepper halves, each with a shiny, smooth surface and the green stem attached at the top. The peppers are arranged in two rows of three, showing their hollow orange-red insides and a light texture of seeds and veins. The pan sits on a white marbled texture surface scattered with fresh green jalapeños, bright lime halves, white garlic bulb, and sprigs of green cilantro. A small light wooden bowl with coarse salt rests near the top left, and a white kitchen towel with dark stripes is casually placed near the bottom left corner. The overall scene is bright and fresh with contrasting reds and greens, photo taken with an iphone --ar 4:5 --v 7

This recipe uses a handful of carefully chosen ingredients that truly shine when combined, each adding their own character to the dish’s flavor and texture. From the creamy coconut milk that steeps into the jasmine rice to the fresh herbs and tangy mango giving the stuffing its brightness, every element plays a vital role.

Quick Tip

All ingredient amounts are listed in the recipe card below

Lundberg Organic White Jasmine Rice: Its fragrant aroma and fluffy texture make it perfect for soaking up coconut milk.
Full-fat coconut milk: Infuses the rice with dreamy creaminess and subtle sweetness.
Red bell peppers: These serve as colorful, natural serving vessels that roast beautifully.
Extra-virgin olive oil & coconut oil: Used for roasting and sautéing, they add depth and richness.
Zucchini: Adds a tender crunch and balances the sweetness of mango.
Extra-firm tofu: For a protein boost and a great texture contrast.
Jalapeño peppers: Bring just the right amount of gentle heat without overpowering.
Scallions and garlic: Essential aromatics that brighten and deepen the flavor profile.
Mango: The tropical sweetness that pairs amazingly with green curry paste and lime.
Green curry paste: Adds a vibrant, spicy base that lifts the stuffing beautifully.
Lime juice & zest: Elevate the freshness and tie all the flavors together.
Fresh cilantro, basil, and mint: These herbs add layers of fragrance and the perfect finishing touch.
Sea salt and black pepper: To season everything perfectly.

Directions

Step 1: Preheat your oven to 450°F and line a baking sheet with parchment paper. This high heat will roast the peppers to a perfect softness while keeping them vibrant.

Step 2: Prepare the coconut rice by combining rinsed jasmine rice and full-fat coconut milk in a medium pot. Bring it to a boil, then cover and reduce the heat to simmer gently for about 15 minutes until the liquid is fully absorbed. After cooking, remove from heat and let it sit, covered, for 10 minutes to finish steaming and become perfectly tender.

Step 3: While the rice cooks, slice each red bell pepper in half lengthwise and carefully remove seeds and membranes. Place the halves cut side up on the parchment-lined baking sheet. Drizzle with extra-virgin olive oil, then season with salt and freshly ground black pepper. Roast them in the oven for 15 minutes. Afterward, use a spoon to drain any liquid that pools inside the peppers and set them aside to cool slightly.

Step 4: Heat the coconut oil in a large skillet over medium heat. Add the diced zucchini, tofu, diced jalapeños, chopped garlic, white and light green parts of the scallions, and sea salt. Sauté everything together for about 3 minutes, until the zucchini softens but still has a bit of bite.

Step 5: Turn off the heat and stir in the reserved dark green scallion tops along with the cooked coconut rice, diced mango, green curry paste, fresh lime juice, lime zest, chopped cilantro, and fresh basil leaves. Mix everything gently but thoroughly to combine the flavors beautifully.

Step 6: Stuff each roasted pepper half generously with the rice mixture. Finish by sprinkling fresh mint leaves over the top for a bright, refreshing note right before serving.

Servings and Timing

This Coconut Rice Stuffed Peppers Recipe yields four hearty servings, perfect for a satisfying family dinner or sharing with friends. You can expect about 10 minutes of prep time, including chopping and rinsing. The cook time is around 30 minutes total — 15 minutes to roast the peppers and 15 minutes to cook the rice and sauté the filling ingredients. Overall, this dish comes together in roughly 40 minutes, with no additional resting time required, making it a fantastic option for a flavorful and timely meal.

How to Serve This Coconut Rice Stuffed Peppers Recipe

A white oval plate holds six red bell peppers sliced in half and filled with a mix of white rice, yellow mango cubes, small green cucumber pieces, and fresh green herbs with mint leaves on top. The plate is set on a white marbled surface with lime wedges, fresh mint, garlic, a green chili pepper, and a small wooden bowl of coarse salt on the side, giving a fresh and colorful look. Photo taken with an iphone --ar 4:5 --v 7

When I serve these stuffed peppers, I love to keep things fresh and vibrant to complement the tropical flavors inside. A crisp green salad tossed with a tangy vinaigrette made from lime, olive oil, and a touch of honey pairs beautifully. For something heartier, I recommend a side of roasted sweet potatoes or lightly sautéed greens like kale or spinach.

Presentation-wise, I arrange the stuffed peppers on a large platter and sprinkle a bit more fresh mint and cilantro on top to keep the dish looking lively and inviting. Sometimes I serve them with wedges of lime on the side for an extra citrusy kick, which really brightens every bite. These peppers look gorgeous served warm, straight from the oven, but they’re also delicious at room temperature for casual gatherings or lunches.

For drinks, I often reach for a crisp white wine like Sauvignon Blanc or a zesty sparkling water infused with cucumber and mint to echo the meal’s fresh notes. This recipe is wonderfully versatile and makes an excellent centerpiece for weeknight dinners, celebratory brunches, or even casual dinner parties where I want to impress without fuss.

Variations

One of the things I love most about this Coconut Rice Stuffed Peppers Recipe is how easily you can make it your own. If you’re not a fan of tofu or want extra protein, swapping in cooked chickpeas or black beans works beautifully while keeping it plant-based. For a non-vegan twist, adding shredded chicken or shrimp is delightful too.

If you need to keep this dish gluten-free, you’ll be happy to know all the main ingredients already fit that bill — just double-check your green curry paste label to ensure it has no hidden gluten. Feeling adventurous with the flavors? Try swapping the green curry paste for red or yellow curry paste to shift the spice profile and warmth to your liking.

Cooking methods can also vary a bit for fun. I have tried grilling the peppers before stuffing them, which adds a lovely smoky depth to the dish. Alternatively, baking the stuffed peppers covered in foil helps retain moisture and meld the flavors even more, especially if you like the filling piping hot. Whether you stick to the original or experiment, this recipe rewards creativity big time.

Storage and Reheating

Storing Leftovers

I always store leftover Coconut Rice Stuffed Peppers in airtight containers to keep the peppers from drying out or becoming soggy. Glass containers with tight-fitting lids work best because they prevent moisture loss and don’t absorb odors. Stored in the fridge, these leftovers stay fresh for up to 3 days — perfect for enjoying quick lunches or easy dinners during the week.

Freezing

These stuffed peppers freeze well if you want to save time for future meals. I recommend placing the stuffed peppers on a parchment-lined baking sheet and freezing until solid, then transferring them into freezer-safe bags or containers. This prevents them from sticking together and makes portioning easier. They keep well frozen for up to 2 months. When thawing, allow them to defrost in the refrigerator overnight for the best texture.

Reheating

To reheat, I prefer using an oven or toaster oven to preserve the peppers’ texture without turning the filling mushy. Place the peppers on a baking sheet and warm them at 350°F for about 15-20 minutes, until heated through. If you’re short on time, the microwave works too but be sure to cover them loosely to keep moisture inside. Avoid reheating repeatedly to maintain the fresh flavors and vibrant textures.

FAQs

Can I use a different type of rice for the coconut rice?

Absolutely! While jasmine rice is ideal here for its fragrance and softness, you can use basmati or even brown rice if you prefer. Keep in mind that cooking times and liquid ratios may vary with different rice types, so adjust accordingly to get tender, fluffy rice.

Is this recipe vegan and gluten-free?

Yes, this Coconut Rice Stuffed Peppers Recipe is naturally vegan, using tofu as the protein source and coconut milk for creaminess. It’s also gluten-free as long as you check the green curry paste label for gluten-containing ingredients. It’s a great plant-based option that’s allergy-friendly too.

Can I prepare the stuffing ahead of time?

Definitely! You can make the coconut rice and filling up to 2 days in advance and keep them refrigerated separately. Then just stuff and bake the peppers when you’re ready to serve, which makes it a perfect recipe for meal prep or entertaining with less last-minute fuss.

How spicy is the dish? Can I adjust the heat?

The jalapeños and green curry paste give this dish a mild to moderate spice level that I find perfectly balanced. If you want it milder, reduce or omit the jalapeños and use less curry paste. For more heat, add extra jalapeños or a pinch of red chili flakes to the filling.

What other vegetables can I add to the stuffing?

I love mixing it up by adding diced bell peppers, carrots, or even fresh corn kernels for extra texture and sweetness. Mushrooms or snap peas would also work well sautéed with the zucchini and tofu. The key is to use vegetables that hold up well when cooked without releasing too much water.

Conclusion

I hope you’re as excited to try this Coconut Rice Stuffed Peppers Recipe as I always am to make and share it. It’s one of those dishes that brings a bit of sunshine and comfort to your table with every bite, combining fresh, vibrant ingredients in a wonderfully satisfying way. Give it a go—you’ll love how easy it is to create such a flavorful, wholesome meal that looks as beautiful as it tastes!

Coconut Rice Stuffed Peppers Recipe

Why You'll Love This Coconut Rice Stuffed Peppers Recipe