These stuffed peppers are such a fun summer meal! Filled with coconut rice, mango, and tons of fresh herbs, they’re bright, vibrant, and delicious.
This post is in partnership with Lundberg Family Farms.
Here’s how I make dinner in the summer:
First, I open the fridge to see what produce I have. (We also have fresh herbs growing on our back deck, and I love to use those as much as possible, too.)
Next, I take stock of what I have in my pantry. Sometimes, there’s a can of coconut milk or tomatoes. Often, there are legumes like chickpeas or lentils, and always, there are grains like Lundberg Family Farms rice and quinoa. I love to use Lundberg’s products because the company has a longstanding commitment to sustainability. They use farming practices that build soil health and conserve water, and they also maintain TRUE Zero Waste certification. Plus, their grains are delicious!
Once I know what I have on hand, I mix and match the produce and pantry ingredients to make something fresh, fun, and delicious. I first made these coconut rice-stuffed peppers on a night when I had some beautiful bell peppers and a couple ripe mangos in the fridge. I halved the peppers and lightly roasted them. Meanwhile, I cooked a cup of Lundberg Organic White Jasmine Rice in coconut milk. When it was tender and fluffy, I mixed it with the mango, sautéed zucchini and tofu, and the herbs from out back to create a fresh, aromatic filling for the peppers.
All told, the dish came out so vibrant and flavorful that I’ve made it again 3 (maybe 4?) times since, and I still start craving it whenever I think about it. I have a feeling that it’ll be a fixture in our dinner rotation this summer, and I think you’re going to love it too!
Here’s what you’ll need to make these coconut rice-stuffed peppers:
- Bell peppers, of course! – Red ones, please! Their bold color and sweet flavor make them perfect for this recipe.
- Coconut rice – This rich, fragrant rice is no harder to make than regular rice. Basically, you’ll cook Lundberg jasmine rice on the stove as you normally would, but you’ll swap the usual water for a can of full-fat coconut milk. I love to use Lundberg Organic White Jasmine Rice here because I know Lundberg is committed to producing sustainably-grown, high-quality grains. Plus, the rice’s light and buttery texture makes it perfect for using in these stuffed peppers.
- Zucchini – It packs the filling with a veggie punch.
- Extra-firm tofu – For plant-based protein.
- Garlic and scallions – They add sharp depth of flavor.
- Jalapeño peppers – For heat.
- Mango – Mango and coconut pair so well together, so I couldn’t resist adding it to this recipe. I love how its sweet flavor plays off all the fresh, aromatic ingredients!
- Green curry paste – This pungent paste is traditionally used to make Thai green curry, which has a base of coconut milk. I thought the coconut + green curry combo would taste fantastic in these peppers, so I mixed some paste into the filling. It adds so much zing and depth!
- Fresh lime juice and zest – They make the filling nice and bright.
- Cilantro, basil, and mint – For freshness.
- And sea salt – To make all the flavors pop!
Find the complete recipe with measurements below.
How to Make Coconut Rice-Stuffed Peppers
Once you prep your ingredients, this recipe comes together in 3 simple steps:
1. Cook the peppers. Slice them in half lengthwise and remove the seeds and membranes. Drizzle them with olive oil and sprinkle them with salt, and roast, cut side up, at 450°F for 15 minutes. Tip out and discard any liquid that pools inside them.
2. Meanwhile, make the rice. Place the Lundberg jasmine rice in a fine mesh strainer set over a bowl, and rinse it until the water in the bowl runs clear. Transfer the rice to a medium pot and add the coconut milk. (Don’t worry if it’s separated! The solids will melt down as the rice cooks.) Bring the coconut milk to a boil, then reduce the heat, cover, and simmer for 15 minutes, or until the rice has absorbed the liquid. Remove the pot from the heat, and let it sit, covered, for 10 minutes.
Place the rice in a fine mesh strainer set over a bowl, and rinse it until the water in the bowl runs clear. Transfer the rice to a medium pot and add the coconut milk. (Don’t worry if it’s separated! The solids will melt down as the rice cooks.) Bring the coconut milk to a boil, then reduce the heat, cover, and simmer for 15 minutes, or until the rice has absorbed the liquid. Remove the pot from the heat, and let it sit, covered, for 10 minutes.
Next, prep the filling. Lightly sauté the zucchini, tofu, jalapeños, garlic, and white parts of the scallions. Then, turn off the heat and stir in the coconut rice, mango, green curry paste, lime juice and zest, cilantro, basil, and the dark green scallion tops. Season to taste…
…and portion the filling into the pepper halves.
Garnish with mint leaves, and serve. I hope you love this fresh summer meal as much as I do!
More Favorite Summer Dinners
If you love these coconut rice-stuffed peppers, try one of these summer dinners next:
Coconut Rice Stuffed Peppers
These coconut rice-stuffed peppers are such a fresh, vibrant summer meal! I fill tender bell peppers with an aromatic filling made from herbs, mango, sautéed veggies, and fragrant coconut rice.
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
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.
This post is in partnership with Lundberg Family Farms.