Bell Peppers Stuffed With Coconut Rice And Mangoes

Name: Bell Peppers Stuffed With Coconut Rice And Mangoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large green bell peppers (or red); 2 tablespoons peanut oil; 1 large red onion, chopped; 2 cups cooked long-grain rice; 1/2 cup unsweetened dried shredded coconut; 1/2 cup unsalted dry-roasted cashews, chopped (or peanuts); 1/2 cup fresh Thai basil, chopped (or cilantro); 2 teaspoons fresh lime juice; 1 teaspoon sugar; salt & freshly ground black pepper; 1 ripe mango, peeled, halved and cut away from the seed

Servings: persons

4 large green bell peppers (or red)
2 tablespoons peanut oil
1 large red onion, chopped
2 cups cooked long-grain rice
1/2 cup unsweetened dried shredded coconut
1/2 cup unsalted dry-roasted cashews, chopped (or peanuts)
1/2 cup fresh Thai basil, chopped (or cilantro)
2 teaspoons fresh lime juice
1 teaspoon sugar
salt & freshly ground black pepper
1 ripe mango, peeled, halved and cut away from the seed

1
Slice off the tops of the peppers and remove and discard the seeds and membranes. Removing the stems, chop the pepper tops and set aside. Arrange the peppers upright in a 5 1/2-6 quart slow cooker.
2
Heat 1 tablespoons of the oil in a large skillet over medium heat. Add the onion and chopped pepper tops, cover and cook until softened, about 5 minutes.
3
In a medium-size bowl, combine the onion mixture, rice, coconut, cashews, basil, lime juice and sugar and season with salt and pepper to taste. Chop one half of the mango and add to the stuffing. Mix well and spoon into the pepper cavities, packing it lightly. Cover and cook on LOW for 4 hours, until the peppers are tender but still hold their shape.
4
Cut remaining mango half into thin slices and use to garnish the peppers when they are ready to serve.

444

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 large green bell peppers (or red), 2 tablespoons peanut oil, 1 large red onion, chopped, 2 cups cooked long-grain rice, and more.

Yes, Bell Peppers Stuffed With Coconut Rice And Mangoes falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!