These stuffed peppers are such a enjoyable summer time meal! Stuffed with coconut rice, mango, and tons of contemporary herbs, they’re vivid, vibrant, and scrumptious.
This submit 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 contemporary herbs rising on our again deck, and I like to make use of these as a lot as potential, too.)
Subsequent, I take inventory of what I’ve in my pantry. Generally, 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 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, and so they 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 elements to make one thing contemporary, enjoyable, and scrumptious. I first made these coconut rice-stuffed peppers on an evening after I had some lovely bell peppers and a pair ripe mangos within the fridge. I halved the peppers and evenly 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 combined it with the mango, sautéed zucchini and tofu, and the herbs from out again to create a contemporary, fragrant filling for the peppers.
All instructed, 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 time, and I feel you’re going to like it too!
Recipe Elements
Right here’s what you’ll have to make these coconut rice-stuffed peppers:
- Bell peppers, in fact! – Pink 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. Mainly, you’ll cook dinner Lundberg jasmine rice on the range as you normally would, however you’ll swap the same old water for a can of full-fat coconut milk. I 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 gentle and buttery texture makes it excellent for utilizing in these stuffed peppers.
- Zucchini – It packs the filling with a veggie punch.
- Additional-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 nicely collectively, so I couldn’t resist including it to this recipe. I like how its candy taste performs off all of the contemporary, fragrant elements!
- 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 implausible in these peppers, so I combined some paste into the filling. It provides a lot zing and depth!
- Recent lime juice and zest – They make the filling good and vivid.
- Cilantro, basil, and mint – For freshness.
- And sea salt – To make all of the flavors pop!
Discover the whole recipe with measurements under.
The way to Make Coconut Rice-Stuffed Peppers
When you prep your elements, 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, reduce 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 high quality 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, coated, for 10 minutes.
Place the rice in a high quality 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, coated, for 10 minutes.
Subsequent, prep the filling. Frivolously sauté the zucchini, tofu, jalapeños, garlic, and white elements 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 contemporary summer time meal as a lot as I do!
Extra Favourite Summer time Dinners
If you happen to love these coconut rice-stuffed peppers, strive one in every of these summer time dinners subsequent:
Coconut Rice Stuffed Peppers
Serves 4
These coconut rice-stuffed peppers are such a contemporary, vibrant summer time meal! I fill tender bell peppers with an fragrant filling comprised of herbs, mango, sautéed veggies, and aromatic coconut rice.
For the Peppers
- 4 pink bell peppers
- Additional-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 contemporary lime juice
- 2 teaspoons lime zest
- ½ cup finely chopped contemporary cilantro
- 1 cup contemporary basil leaves, torn if giant
- ¼ cup contemporary 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 produce 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, coated, 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, reduce 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 lightweight inexperienced elements 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, high with the mint, and serve.
This submit is in partnership with Lundberg Family Farms.
