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Coconut Rice Stuffed Peppers Recipe

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3.9 from 11 reviews

Coconut Rice Stuffed Peppers are a vibrant, flavorful vegetarian dish featuring coconut-infused jasmine rice and a savory mix of tofu, zucchini, jalapeños, and fresh herbs. Baked red bell peppers serve as colorful edible bowls, making this recipe perfect for a light yet satisfying meal with tropical and spicy notes.

Ingredients

Coconut Rice

  • 1 cup uncooked Lundberg Organic White Jasmine 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, to taste

Instructions

  1. Preheat Oven: Preheat the oven to 450°F and line a baking sheet with parchment paper to prepare for roasting the peppers.
  2. Cook Coconut Rice: Combine the rinsed jasmine rice and full-fat coconut milk in a medium pot. Bring to a boil over medium-high heat, then cover, reduce heat to low, and simmer for 15 minutes until the liquid is absorbed. Remove from heat and let it sit, covered, for an additional 10 minutes to steam and fully cook.
  3. Prepare Peppers: Slice each red bell pepper in half lengthwise, remove seeds and membranes, and arrange them cut side up on the prepared baking sheet. Drizzle with olive oil and lightly season with sea salt and freshly ground black pepper. Bake in the oven for 15 minutes. After baking, carefully tip the peppers to drain and discard any excess liquid pooled inside. Set aside.
  4. Sauté Vegetables and Tofu: Heat coconut oil in a large skillet over medium heat. Add diced zucchini, tofu, jalapeño peppers, chopped scallions (white and light green parts), garlic, and sea salt. Sauté for about 3 minutes or until zucchini is tender but not mushy.
  5. Combine Filling Ingredients: Remove skillet from heat. Stir in the reserved dark green scallion tops, cooked coconut rice, diced mango, green curry paste, fresh lime juice, lime zest, finely chopped cilantro, and torn basil leaves. Mix thoroughly to combine all flavors.
  6. Stuff Peppers and Serve: Spoon the rice and vegetable mixture evenly into each roasted red bell pepper half. Garnish the stuffed peppers with fresh mint leaves for a refreshing finish. Serve immediately while warm.

Notes

  • Using full-fat coconut milk adds rich creaminess to the rice and balances the spiciness from the jalapeños and curry paste.
  • Extra-firm tofu holds its shape well during sautéing, making it ideal for this dish.
  • For a milder version, reduce or omit the jalapeños according to your heat preference.
  • Fresh herbs like cilantro, basil, and mint brighten the dish and add layers of flavor.
  • You can prep the rice and sauté mixture ahead of time, then assemble and bake the peppers just before serving.

Find it online: https://recipeplenty.com/coconut-rice-stuffed-peppers-recipe/