Are you ready to embark on a culinary adventure that will tantalize your taste buds and impress your dinner guests? Dive into the vibrant world of Asian cuisine with our Coconut Rice Stuffed Peppers! This delightful dish marries the creamy richness of coconut milk with the colorful crunch of fresh bell peppers, creating a feast for both the eyes and the palate. Perfect for a weeknight dinner or a special occasion, these stuffed peppers are not only delicious but also packed with wholesome ingredients. Get ready to elevate your cooking game and discover how easy it is to create this stunning dish that will have everyone asking for seconds!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Asian
Serves: 4 servings
Ingredients
- 4 bell peppers, halved and seeded
- 1 cup jasmine rice
- 1 can coconut milk
- 1 cup vegetable broth
- 1 cup peas
- Salt to taste
- Cilantro for garnish
Instructions
- Preheat your oven to 375°F (190°C). This will ensure that your stuffed peppers cook evenly and thoroughly.
- Begin by preparing the bell peppers. Cut each bell pepper in half lengthwise and remove the seeds and membranes. Place the halved peppers cut-side up in a baking dish. You can lightly drizzle them with olive oil and sprinkle a pinch of salt if desired for extra flavor.
- In a medium saucepan, rinse the jasmine rice under cold water until the water runs clear. This helps remove excess starch and prevents the rice from becoming gummy.
- Add the rinsed jasmine rice to the saucepan along with the can of coconut milk and vegetable broth. Stir to combine and bring the mixture to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover the saucepan, and let the rice simmer for about 15-20 minutes, or until all the liquid is absorbed and the rice is tender. Remove from heat and let it sit covered for an additional 5 minutes.
- After the rice has rested, fluff it with a fork and stir in the peas. Season the mixture with salt to taste, mixing well to ensure the peas are evenly distributed throughout the rice.
- Carefully spoon the coconut rice and pea mixture into each halved bell pepper, packing it gently but firmly to fill them completely. Make sure to leave a little space at the top as the rice may expand slightly during cooking.
- Cover the baking dish with aluminum foil to help steam the peppers and keep them moist while baking. Bake in the preheated oven for 20 minutes.
- After 20 minutes, remove the foil and continue baking for an additional 10 minutes, or until the peppers are tender and slightly charred on the edges.
- Once cooked, remove the stuffed peppers from the oven and let them cool for a few minutes. Garnish with fresh cilantro before serving for a pop of color and flavor.
- Serve the coconut rice stuffed peppers warm, either as a main dish or as a side. Enjoy your delicious and vibrant Asian-inspired meal!
Tips
- Choose the Right Peppers: Opt for firm, colorful bell peppers for the best presentation and flavor. Red, yellow, or orange peppers will add a sweet note to your dish, while green peppers provide a slightly more bitter taste.
- Rinse Your Rice: Don’t skip rinsing the jasmine rice! This step is crucial for achieving fluffy, non-sticky rice. Rinsing removes excess starch that can make the rice gummy.
- Customize Your Filling: Feel free to add other vegetables or proteins to the coconut rice mixture! Chopped carrots, corn, or even cooked shrimp can enhance the flavor and texture.
- Monitor Cooking Time: Keep an eye on the stuffed peppers as they bake. Depending on your oven, cooking times may vary slightly. You want them tender but not mushy, so adjust the time as needed.
- Add Extra Flavor: For a burst of flavor, consider adding spices like cumin or coriander to the rice mixture, or a splash of lime juice before serving for a zesty finish.
- Garnish for Presentation: A sprinkle of fresh cilantro not only adds color but also complements the flavors beautifully. Consider adding some toasted coconut flakes for an extra crunch!
- Make Ahead: These stuffed peppers can be prepared in advance! Assemble them and store them in the fridge until you’re ready to bake, making dinner planning a breeze.
Nutrition Facts
Calories: 394kcal
Carbohydrates: 49g
Protein: 7g
Fat: 19g
Saturated Fat: 15g
Cholesterol: 0mg
