Irresistible Coconut Rice Stuffed Peppers Recipe to Try
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Author:souzanfood
Total Time:55 minutes
Yield:4 servings 1x
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
Ingredients
Scale
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)
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.
