Easy Coconut Rice Stuffed Peppers Recipe!

Okay, let’s dive into this flavor explosion! I’ve been playing with this recipe for weeks, and let me tell you, the final version of these Coconut Rice Stuffed Peppers is MIND-BLOWING. It’s everything I stand for: bold, unexpected, and seriously satisfying.

You know how much I love taking classic comfort food and kicking it up a notch. Well, these Coconut Rice Stuffed Peppers are the ultimate example. I knew I had to share this recipe the moment I saw my neighbor, Maria, practically inhale two of them. Her eyes lit up like fireworks!

Get ready to transform your kitchen into a culinary playground. These aren’t your grandma’s stuffed peppers (unless your grandma is a flavor rebel!). I’m beyond hyped to share this Coconut Rice Stuffed Peppers recipe with you. Let’s do this!

INGREDIENTS You Need

• 4 large bell peppers (various colors for extra visual POP!)
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 cup long-grain rice
• 1 (13.5 oz) can coconut milk (full-fat is where it’s AT!)
• 1 cup vegetable broth
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder (for that subtle KICK!)
• 1/4 teaspoon smoked paprika
• 1/2 cup frozen corn
• 1/2 cup black beans, rinsed and drained
• 1/4 cup chopped cilantro
• Salt and pepper to taste
• Optional: shredded vegan cheese for topping

This ingredient list is SHORT but mighty! The secret to epic Coconut Rice Stuffed Peppers is using FULL-FAT coconut milk. Don’t skimp! Trust me, it makes all the difference.

You’ll find the best bell peppers for this recipe at your local farmer’s market. Look for peppers that are firm and have a nice, even shape. This will make them easier to stuff. Splurge on good quality spices. Freshly ground cumin and chili powder will give your Coconut Rice Stuffed Peppers an incredible depth of flavor.

For a budget-friendly alternative, use canned corn instead of frozen. It still delivers that sweetness we’re craving. Store any unused ingredients in airtight containers in the refrigerator. You can even prep the rice mixture a day ahead to save time.

STEP-BY-STEP INSTRUCTIONS

1. Preheat your oven to 375°F (190°C). This ensures even cooking. Don’t skip this step!
2. Prepare the peppers: Cut the bell peppers in half lengthwise and remove the seeds and membranes. Get ready for some serious stuffing action!
3. Sauté aromatics: Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Next, add the minced garlic and cook for another minute until fragrant. We’re building FLAVOR here!
4. Cook the coconut rice: Add the rice, coconut milk, vegetable broth, cumin, chili powder, and smoked paprika to the skillet. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until the rice is cooked and the liquid is absorbed. This is where the magic HAPPENS!
5. Mix in the goodies: Stir in the corn, black beans, and cilantro. Season with salt and pepper to taste. Feel free to adjust the seasoning to your liking. Taste as you go!
6. Stuff the peppers: Spoon the coconut rice mixture into the bell pepper halves, packing it in tightly. Don’t be shy!
7. Bake: Place the stuffed peppers in a baking dish and bake for 25-30 minutes, or until the peppers are tender. In my kitchen, these Coconut Rice Stuffed Peppers take exactly 28 minutes.
8. Optional: Top with shredded vegan cheese during the last 5 minutes of baking. Because CHEESE!
9. Let the Coconut Rice Stuffed Peppers cool slightly before serving.

Pro tip for Coconut Rice Stuffed Peppers perfection: Don’t overcook the rice. You want it to be slightly al dente. Here’s where most people mess up their Coconut Rice Stuffed Peppers – but not you! Make sure to pack the rice mixture tightly into the peppers to prevent them from collapsing during baking.

Your Coconut Rice Stuffed Peppers should look vibrant, smell amazing, and feel tender when pierced with a fork. While your Coconut Rice Stuffed Peppers are working their magic in the oven, grab your camera – this is Instagram gold!

PRESENTATION is Key

Presentation is KEY, flavor adventurers! Serve these Coconut Rice Stuffed Peppers on a bed of fresh greens for a pop of color. People absolutely lose their minds when I serve this at potlucks! A dollop of vegan sour cream or a sprinkle of fresh cilantro takes these over the top!

These Coconut Rice Stuffed Peppers absolutely slay at dinner parties! This dish pairs perfectly with a side of grilled pineapple salsa or a simple avocado salad. For an Instagram-worthy plating technique, arrange the stuffed peppers on a platter with a drizzle of coconut milk and a sprinkle of toasted coconut flakes.

Got leftovers? No problem! Dice them up and add them to a breakfast burrito or use them as a filling for tacos. For a seasonal variation, try adding roasted butternut squash or sweet potatoes to the rice mixture in the fall.

This Coconut Rice Stuffed Peppers is perfect for a casual weeknight dinner or a festive weekend gathering. If your kids love this, they’ll go crazy for my Mac and Cheese Stuffed Onion Rings!

FAQs

Can I make this Coconut Rice Stuffed Peppers spicier?

Absolutely! Add a pinch of cayenne pepper or a chopped jalapeño to the rice mixture for an extra kick. I once added a habanero, and while I loved it, it was definitely for the spice tolerant.

What if I don’t have vegetable broth for my Coconut Rice Stuffed Peppers?

No worries! You can use water instead, but the vegetable broth adds a little more depth of flavor. I have also used chicken broth substitute when I had run out.

Can I use a different type of rice for these Coconut Rice Stuffed Peppers?

Yes, you can! Brown rice or quinoa would also work well. Just be sure to adjust the cooking time accordingly. Brown rice will have a nuttier taste which is great if you like that.

How do I know when my Coconut Rice Stuffed Peppers are perfectly done?

The peppers should be tender and slightly wrinkled. The rice filling should be heated through. A fork should easily pierce the pepper.

Can I make these Coconut Rice Stuffed Peppers ahead of time?

Yes, you can! Prepare the stuffed peppers and store them in the refrigerator for up to 24 hours before baking. Add 10 minutes to the baking time if baking from cold.

What are some other stuffed pepper variations I can try?

Get creative! Try adding different vegetables, beans, or spices to the rice mixture. You could even add a bit of shredded vegan cheese for extra flavor. For more bold flavor adventures, check out my recipe for Mac and Cheese Stuffed Onion Rings!

Is this recipe for Coconut Rice Stuffed Peppers vegan?

Yes, this recipe is vegan as written. However, be sure to use vegan cheese if you choose to add it.

CONCLUSION

These Coconut Rice Stuffed Peppers are more than just a meal. They’re a celebration of bold flavors and culinary adventure. This dish represents everything Cuba Queen stands for: taking familiar favorites and turning them into something extraordinary.

My Coconut Rice Stuffed Peppers Power Tips:

• Use full-fat coconut milk for the richest, most flavorful rice.
• Don’t overcook the rice – slightly al dente is perfect.
• Pack the rice mixture tightly into the peppers to prevent collapsing.

Here are a few Coconut Rice Stuffed Peppers variations I’ve created and LOVED:

• Spicy Mango Coconut Rice Stuffed Peppers: Add diced mango and a pinch of cayenne pepper to the rice mixture.
• Mediterranean Coconut Rice Stuffed Peppers: Incorporate sun-dried tomatoes, Kalamata olives, and feta cheese (or vegan feta) into the filling.
• Black Bean and Corn Coconut Rice Stuffed Peppers: Keep it simple and classic with extra black beans and corn.

The Spicy Mango version always gets the biggest reactions – people can’t get enough of that sweet and spicy combo! I have COMPLETE confidence that you are going to absolutely NAIL this recipe. Make these Coconut Rice Stuffed Peppers your signature dish!

Now go forth and create some seriously unforgettable Coconut Rice Stuffed Peppers memories! Don’t forget to share your results with me – I can’t wait to see your culinary masterpieces! If this recipe rocks your world, you NEED to try my Creamy Smothered Chicken and Rice! It will blow your mind! And you need to check out my One Pot Stuffed Pepper Soup Recipe for another amazing flavor bomb!

These Coconut Rice Stuffed Peppers remind me of the Thai Vegetarian Stuffed Peppers – My San Francisco Kitchen, they both offer exciting flavor profiles. The Coconut Curry Stuffed Peppers – What’s Gaby Cooking, also presents a similar exciting flavor journey if you loved this! I’d put this against even the Easy Vegan Stuffed Bell Peppers with Barley – Vegan with Gusto, any day of the week!

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Coconut Rice Stuffed Peppers

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These vibrant Coconut Rice Stuffed Peppers are a delicious and healthy vegetarian meal. Bell peppers are filled with fragrant coconut rice, beans, and vegetables, creating a flavorful and satisfying dish.

• Author: Quinn
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 65 minutes
• Yield: 4 servings
• Category: Dinner
• Method: Baked
• Cuisine: Vegetarian

Ingredients

Scale 1x2x3x

• 4 bell peppers (various colors)
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup long-grain rice
• 1 can (13.5 oz) coconut milk
• 1 cup vegetable broth
• 1/2 cup black beans, cooked
• 1/2 cup corn kernels
• 1/4 cup chopped cilantro
• 1 tablespoon lime juice
• Salt and pepper to taste

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Instructions

1. Preheat oven to 375°F (190°C). Cut bell peppers in half lengthwise and remove seeds and membranes.
2. In a large skillet, heat olive oil over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
3. Add rice to the skillet and toast for 2-3 minutes, stirring constantly.
4. Pour in coconut milk and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until rice is cooked through and liquid is absorbed.
5. Stir in black beans, corn, cilantro, and lime juice. Season with salt and pepper to taste.
6. Spoon the coconut rice mixture into the bell pepper halves.
7. Place stuffed peppers in a baking dish and bake for 20-25 minutes, or until peppers are tender.
8. Serve hot.

Notes

Garnish with avocado slices or a dollop of sour cream for extra flavor.