These Coconut Rice Stuffed Peppers are a vibrant blend of sweet, savory, and creamy flavors that come together effortlessly. The tender bell peppers cradle a fragrant filling of fluffy coconut rice, creating a dish that’s as comforting as it is exotic. With just 15 minutes of prep and 30 minutes of cooking, you’ll have a wholesome meal that feels indulgent yet light.
Each bite offers a delightful contrast of textures—crisp pepper edges, soft rice, and a hint of creamy coconut richness. The subtle sweetness of the coconut pairs beautifully with the earthy peppers, making this dish a crowd-pleaser for any occasion. Perfect for busy weeknights or weekend gatherings, it’s a recipe that’s both simple and impressive.
Ingredients for Coconut Rice Stuffed Peppers
- Coconut Rice:
- 1 cup uncooked Lundberg Organic White Jasmine Rice, rinsed
- 1 (14-ounce) can full-fat coconut milk
- For the Peppers:
- 4 red bell peppers
- Extra-virgin olive oil, for drizzling
- 1/2 tablespoon coconut oil
- 1 zucchini, diced
- 7 ounces extra-firm tofu, diced (substitute with tempeh or chickpeas for a different texture)
- 2 jalapeño peppers, diced (remove seeds for less heat)
- 2 scallions, chopped, dark green tops reserved
- 3 garlic cloves, chopped
- 1½ teaspoons sea salt
- 2 mangos, peeled and diced (substitute with pineapple for a tangy twist)
- 2 tablespoons green curry paste
- 1 tablespoon fresh lime juice
- 2 teaspoons lime zest
- ½ cup finely chopped fresh cilantro (substitute with parsley if preferred)
- 1 cup fresh basil leaves, torn if large
- ¼ cup fresh mint leaves
- Sea salt and freshly ground black pepper, to taste
Step-by-Step Instructions
- Preheat the oven: Set to 450°F (232°C) and line a baking sheet with parchment paper.
- Make the coconut rice: In a medium pot, combine the rinsed rice and coconut milk. Bring to a boil, then cover, reduce the heat, and simmer for 15 minutes, or until the liquid is absorbed. Remove from heat and let sit, covered, for 10 minutes.
- Prepare the peppers: Slice the bell peppers in half lengthwise, remove the seeds and membranes, and place them cut side up on the baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and bake for 15 minutes. Tip out and discard any liquid that pools inside the peppers. Set aside.
- Sauté the filling: Heat the coconut oil in a large skillet over medium heat. Add the zucchini, tofu, jalapeños, white and light green parts of the scallions, garlic, and salt. Sauté for about 3 minutes, or until the zucchini is tender.
- Combine the filling: Turn off the heat and stir in the reserved scallion tops, cooked coconut rice, diced mango, green curry paste, lime juice, lime zest, cilantro, and basil. Mix well.
- Stuff the peppers: Spoon the rice mixture into the baked pepper halves. Top with fresh mint leaves.
- Serve: Enjoy warm as a flavorful and vibrant main dish or side.
Perfect Pairings: Serving Suggestions
These Coconut Rice Stuffed Peppers are a star on their own, but they pair beautifully with a light cucumber salad or a tangy papaya slaw for a refreshing contrast. For a heartier meal, serve alongside grilled shrimp or a simple tofu skewer. Don’t forget a drizzle of sriracha or sweet chili sauce for an extra kick!
Make It Your Own: Recipe Variations
Feel free to swap out ingredients to suit your taste or pantry. Use quinoa or cauliflower rice instead of jasmine rice for a low-carb option. Substitute the tofu with chickpeas or shredded chicken for added protein. If you’re not a fan of spice, skip the jalapeños and opt for a milder curry paste. Get creative and make it uniquely yours!
Save Time: Quick Prep Tips
To streamline this recipe, prep the coconut rice and chop the veggies the night before. Store them in airtight containers in the fridge. You can also use pre-diced mango or frozen mango chunks to save time. Prepping ahead ensures you can assemble and bake the peppers in no time!
Keep It Fresh: Storage and Reheating
Store leftover stuffed peppers in an airtight container in the fridge for up to 3 days. To reheat, place them in a 350°F oven for 10-15 minutes or microwave for 2-3 minutes until warmed through. For best results, sprinkle a little water over the peppers before reheating to keep them moist.
Essential Tools: Equipment Guidance
You’ll need a medium pot for the coconut rice, a large skillet for sautéing, and a baking sheet lined with parchment paper for the peppers. A sharp knife and cutting board are essential for prepping the veggies. If you’re short on time, a rice cooker can handle the coconut rice perfectly!
Coconut Rice Stuffed Peppers
Ingredients
Coconut Rice
- 1 cup uncooked Lundberg Organic White Jasmine Rice, rinsed
- 1 (14-ounce) can full-fat coconut milk
For the Peppers
- 4 red bell peppers
- Extra-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, dark green tops reserved
- 3 garlic cloves, chopped
- 1½ teaspoons sea salt
- 2 mangos, peeled and diced
- 2 tablespoons green curry paste
- 1 tablespoon fresh lime juice
- 2 teaspoons lime zest
- ½ cup finely chopped fresh cilantro
- 1 cup fresh basil leaves, torn if large
- ¼ cup fresh mint leaves
- Sea salt and freshly ground black pepper
Instructions
- Preheat the oven to 450°F and line a baking sheet with parchment paper.
- Make the coconut rice: Combine the rice and coconut milk in a medium pot and bring to a boil. Cover, reduce the heat, and simmer for 15 minutes, or until the liquid is absorbed. Remove from the heat and let sit, covered, for 10 minutes.
- Make the peppers: Slice the peppers in half lengthwise, remove the seeds and membranes, and place on the baking sheet, cut side up. Drizzle with olive oil, sprinkle with salt and pepper, and bake for 15 minutes. Tip out and discard any liquid that pools inside the peppers. Set the peppers aside.
- Heat the coconut oil in a large skillet over medium heat. Add the zucchini, tofu, jalapeños, white and light green parts of the scallions, garlic, and salt, and sauté for about 3 minutes, or until the zucchini is tender.
- Turn off the heat and stir in the reserved scallion tops, the coconut rice, mango, green curry paste, lime juice and zest, cilantro, and basil.
- Stuff the rice mixture into the peppers, top with the mint, and serve.