Irresistible Coconut Rice Stuffed Peppers Recipe to Try

Whether it’s a relaxed evening with family or a vibrant gathering with friends, Coconut Rice Stuffed Peppers bring a burst of flavor and color to any occasion. This dish wraps succulent rice infused with creamy coconut in beautifully roasted bell peppers, creating a feast for both the eyes and the palate. Inspired by tropical flavors, it’s a meal that beckons summer vibes, promising to transport you to sun-kissed beaches with each bite.

The unique combination of ingredients offers a delightful balance of sweetness and savoriness, making this recipe an exceptional choice for those seeking something beyond the ordinary. Perfect for vegetarians and adaptable for various dietary preferences, Coconut Rice Stuffed Peppers provide a satisfying, nourishing option that’s as wholesome as it is delicious.

Why You’ll Love This Recipe

This recipe is not just about feeding your hunger; it’s about immersing your senses in delightful flavors and aromatic spices. The combination of jasmine rice and coconut milk creates a rich, velvety texture, while fresh herbs like cilantro and mint add a refreshing twist. It’s an ideal way to utilize seasonal vegetables and adds a splash of color to your dinner table. Plus, it’s easy to prepare, making it perfect for weeknight dinners or impressing guests at a special gathering.

What Does The Recipe Taste Like

Imagine fluffy rice that’s been lovingly cooked in creamy coconut milk, tender yet flavorful bell peppers, and a hint of fresh herbs—this is what Coconut Rice Stuffed Peppers taste like! The sweetness of the coconut contrasts beautifully with the savory elements, while the bell peppers lend a subtly earthy flavor, enhancing the overall experience. Each bite offers a delightful medley of textures and tastes, making it a dish that lingers on your palate, inviting you back for more.

Ingredients You’ll Need

Gathering the right ingredients is crucial for achieving the perfect Coconut Rice Stuffed Peppers. Here’s what you’ll need:

Main Ingredients

• 1 cup jasmine rice: This fragrant rice variety provides a light, fluffy base that absorbs the flavors beautifully.
• 1 can (13.5 oz) coconut milk: Adding richness and a subtly sweet flavor, coconut milk is the star ingredient that makes this dish uniquely delightful.
• 4 large bell peppers: Vibrantly colored, they not only serve as the vessel for the rice but also contribute a slight crunch and sweetness.
• 1 small onion, diced: Offering depth and a savory component, onions are essential for building flavor.
• 3 cloves garlic, minced: Garlic brings an aromatic punch, enhancing the dish’s overall flavor.
• 1 cup fresh cilantro, chopped: Cilantro adds a fresh, herbaceous note that brightens each bite.
• Salt and pepper to taste: Basic yet essential, salt and pepper enhance and balance the flavors.

Optional Additions

• 1 tsp red pepper flakes: For those who love heat, a sprinkle of red pepper flakes can spice things up.
• 1 can black beans, rinsed and drained: Adding protein and texture, black beans complement the flavors beautifully.
• 1/2 cup corn: Sweet corn can add a delightful crunch and freshness.

Special Garnishes

• Fresh lime wedges: A squeeze of lime juice can bring brightness, accentuating all the flavors.
• Chopped green onions: For a fresh and colorful topping, sprinkle some green onions before serving.
• Avocado slices: They add creaminess and richness, balancing the dish perfectly.

Step-by-Step Instructions

Follow these clear instructions for a beautiful Coconut Rice Stuffed Peppers dish:

1. Prepare the rice: Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice and coconut milk. Bring to a gentle boil, then reduce heat to low, cover, and simmer for about 15-20 minutes, or until the rice is tender and has absorbed the liquid.
2. Sauté the aromatics: In a skillet over medium heat, add a splash of oil and sauté the diced onion until translucent. Add the minced garlic and cook for an additional minute until fragrant.
3. Combine the filling: In a large bowl, combine the cooked rice, sautéed onion and garlic, chopped cilantro, and any optional additions you desire, like black beans or corn. Season with salt and pepper to taste.
4. Prepare the peppers: Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds and membranes. Place them upright in a baking dish.
5. Stuff the peppers: Generously fill each bell pepper with the coconut rice mixture, pressing down gently to pack the filling.
6. Bake: Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes to allow the tops to slightly brown.
7. Garnish and serve: Once done, allow the peppers to cool slightly before garnishing with fresh lime wedges, green onions, and avocado slices. Serve warm.

Recipe Variations

Coconut Rice Stuffed Peppers are versatile! Try substituting different colored peppers for a vibrant display or switch up herbs and spices to suit your taste. Add ground turkey or chicken for a protein boost, or replace jasmine rice with brown rice for a whole-grain option. If you’re adventurous, try adding fruits like raisins or nuts for a unique twist!

Serving and Storage Tips

These stuffed peppers make for an eye-catching centerpiece at any meal. Serve them alongside a fresh green salad or a tropical fruit salad for a complete dining experience. As for storage, leftovers can be kept in an airtight container in the refrigerator for up to 3 days. Just reheat in the microwave or oven before enjoying again.

Helpful Tips

For the best flavor, allow the stuffed peppers to rest for a few minutes after baking. This allows the flavors to meld beautifully. Additionally, choose ripe, firm bell peppers to avoid any bitterness in your dish. If you’re making these ahead of time, consider preparing the rice filling separately and stuffing the peppers just before baking to maintain freshness.

Special Equipment

While standard kitchen tools will suffice, having a few special pieces of equipment can enhance your cooking experience. A rice cooker simplifies the cooking process and ensures perfectly fluffy rice every time. A baking dish with a lid would help in keeping the peppers moist during baking, and a good chef’s knife makes chopping and prepping ingredients quick and easy.

Frequently Asked Questions

Can I make Coconut Rice Stuffed Peppers ahead of time?

Absolutely! You can prepare the rice filling and stuff the peppers in advance. Just store them separately in the fridge and bake them when you’re ready to serve.

Are these stuffed peppers spicy?

The base recipe is not spicy, but you can add red pepper flakes or even jalapeños if you enjoy a bit of heat!

Can I freeze stuffed peppers?

Yes, stuffed peppers freeze quite well. Just wrap each pepper tightly in foil or freezer-safe bags. When you’re ready to eat, you can bake them directly from frozen, adding extra time to the cooking process.

What other vegetables can I use?

Feel free to experiment! Other vegetables like zucchini, eggplant, or even mushrooms can be used in the filling or as additional stuffing ingredients.

Conclusion

Coconut Rice Stuffed Peppers aren’t just another dish to add to your repertoire; they’re a celebration of flavors, colors, and culinary creativity. From their aromatic coconut rice filling to their vibrant presentation, these stuffed peppers make mealtime exciting and memorable. I encourage you to try this recipe and share your experiences or adaptations in the comments below. It’s more than just a meal—it’s a joyful cooking experience that can create lasting memories with loved ones. Dive into this delightful culinary adventure and let the flavors whisk you away!

Irresistible Coconut Rice Stuffed Peppers Recipe to Try

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• Author: souzanfood
• Total Time: 55 minutes
• Yield: 4 servings 1x

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Description

Try this Irresistible Coconut Rice Stuffed Peppers recipe A delicious blend of flavors that elevates your meal to new heights Perfect for any occasion

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Ingredients

Scale 1x2x3x

1 cup jasmine rice

1 can (13.5 oz) coconut milk

4 large bell peppers

1 small onion, diced

3 cloves garlic, minced

1 cup fresh cilantro, chopped

Salt and pepper to taste

1 tsp red pepper flakes (optional)

1 can black beans, rinsed and drained (optional)

1/2 cup corn (optional)

Fresh lime wedges (for garnish)

Chopped green onions (for garnish)

Avocado slices (for garnish)

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Instructions

Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice and coconut milk. Bring to a gentle boil, then reduce heat to low, cover, and simmer for about 15-20 minutes, or until the rice is tender and has absorbed the liquid.

In a skillet over medium heat, add a splash of oil and sauté the diced onion until translucent. Add the minced garlic and cook for an additional minute until fragrant.

In a large bowl, combine the cooked rice, sautéed onion and garlic, chopped cilantro, and any optional additions you desire, like black beans or corn. Season with salt and pepper to taste.

Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds and membranes. Place them upright in a baking dish.

Generously fill each bell pepper with the coconut rice mixture, pressing down gently to pack the filling.

Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes to allow the tops to slightly brown.

Once done, allow the peppers to cool slightly before garnishing with fresh lime wedges, green onions, and avocado slices. Serve warm.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Main Course
• Cuisine: Tropical

Nutrition

• Calories: 250 calories
• Sugar: 3 grams
• Fat: 10 grams
• Saturated Fat: 10 grams
• Carbohydrates: 38 grams
• Fiber: 5 grams
• Protein: 6 grams