Coconut Rice Stuffed Peppers
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.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 65 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baked
- Cuisine: Vegetarian
Ingredients
Scale
- 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
Instructions
- Preheat oven to 375°F (190°C). Cut bell peppers in half lengthwise and remove seeds and membranes.
- 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.
- Add rice to the skillet and toast for 2-3 minutes, stirring constantly.
- 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.
- Stir in black beans, corn, cilantro, and lime juice. Season with salt and pepper to taste.
- Spoon the coconut rice mixture into the bell pepper halves.
- Place stuffed peppers in a baking dish and bake for 20-25 minutes, or until peppers are tender.
- Serve hot.
Notes
Garnish with avocado slices or a dollop of sour cream for extra flavor.
Find it online: https://cubaqueen.com/coconut-rice-stuffed-peppers/