Stuffed Mini Peppers with Coconut Rice

Name: Stuffed Mini Peppers with Coconut Rice
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 12
Cuisine: Global
Ingredients: 237 milliliters Jasmine or Basmati rice; 12 mini bell peppers; 12 servings Cilantro; 2 Tbsps toasted shredded coconut, to garnish; 237 milliliters So Delicious Dairy Free Coconut Milk Beverage; 1 Tbsp lime peel; 1 pinch Pinch of salt; 59 milliliters crushed walnuts; 177 milliliters water

Stuffed Mini Peppers with Coconut Rice is A mixture of salt, bell peppers, cilantro, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes approximately 1 hour and 5 minutes.

Instructions

Rinse and drain rice in cold water. Next add the rice, water, coconut milk, and salt together in a pot over high heat and, bring the to a boil. Stir and reduce the heat to the lowest possible setting and cover the pot tightly with the lid. Continue cooking for about 20 minutes until done.

Ingredients you will need

Coconut Milk

Water

Rice

Salt

Equipment you will use

Pot

Mix lime peel and crushed walnuts into the cooked rice.

Ingredients you will need

Cooked Rice

Lime Peel

Walnuts

Cut the side length of the peppers, and remove the veins and seeds (save the cut-offs for other usage). Fill each pepper with the coconut rice mixture.

Ingredients you will need

Coconut