Bell Peppers with Shrimp and Coconut Rice

By Leslie Blythe Rice, Seafood Baking, Boiling

February 20, 2015

These gluten-free Bell Peppers with Shrimp and Coconut Rice are not your average stuffed peppers. They are full of antioxidants and very low in fat.

You can use any color of bell pepper or mix them up for a colorful meal.

Prep: 20 mins
Cook: 20 mins
Yields: 4 Servings

Ingredients

4 teaspoons vegetable oil

1 tablespoon fresh ginger, chopped

4 teaspoons garlic, chopped

1 cup jasmine rice, rinsed and drained

3/4 cup light coconut milk

1 teaspoon lime zest

1 teaspoon sugar

3/4 teaspoon kosher salt

1/4 teaspoon black pepper

1 pound medium shrimp, thawed if frozen, peeled and deveined

4 medium red bell peppers

2 tablespoons fresh lime juice

1/4 cup fresh basil, chopped

1/3 cup roasted unsalted cashews, roughly chopped

Directions

1Heat oven to 350°.

2In a medium pan over medium heat, heat oil. Cook ginger and garlic, 1 minute. Add rice and cook, 2 minutes. Add milk, 1 1/4 cups water, zest, sugar, salt and black pepper and bring to a low boil; stir and cover. Reduce heat to simmer, 10 minutes. Stir in shrimp; cover and cook until shrimp are opaque, 5 minutes.

3Cut off top third of each bell pepper and reserve; remove ribs and seeds. In a large pot, bring 8 inches of water to a low boil. Boil peppers and tops until slightly soft, 5 minutes; place upside down on a paper towel–lined plate.

4Stir juice, basil and cashews into rice mixture.

5Place bell peppers open side up in a baking dish with tops alongside; stuff with rice mixture. Pour an inch of water in bottom of dish. Cover with foil and bake until warm, 20 minutes.

By Laraine Perri SELF Novermber 2013

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