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Coconut Rice Stuffed Peppers

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 Coconut Rice Stuffed Peppers
Recipe for the week of January 12, 2026. Please note ingredients are subject to change due to availability.
Course Main Dish
Prep Time 15 minutes
Cook Time 30 minutes
Servings
4 servings
Ingredients
For the Coconut Rice
  • 1 cup long grain rice uncooked
  • 14 ounces canned coconut milk
For the Peppers
  • 4 red bell peppers sliced in half
  • 1/8 cup olive oil for drizzling
  • 1 zucchini diced
  • 7 ounces extra firm tofu diced
  • 2 green onions chopped
  • 3 garlic cloves minced
  • 1 1/2 teaspoons Salt divided
  • 1 tablespoon lime juice
  • 1 bunch Fresh cilantro finely chopped
  • 1 bunch fresh basil torn
  • 1 bunch fresh mint torn
  • 1/2 teaspoon black pepper
For the Sauce
  • 3 tablespoons butter
  • 3/4 teaspoon Salt
  • 3/4 teaspoon ground cardamom
  • 3/4 teaspoon paprika
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon garam masala
  • 1 bay leaf
  • 1 yellow onion diced
  • 8 garlic cloves chopped
  • 1 cup canned tomato sauce
  • 1 1/2 cups canned coconut milk
Course Main Dish
Prep Time 15 minutes
Cook Time 30 minutes
Servings
4 servings
Ingredients
For the Coconut Rice
  • 1 cup long grain rice uncooked
  • 14 ounces canned coconut milk
For the Peppers
  • 4 red bell peppers sliced in half
  • 1/8 cup olive oil for drizzling
  • 1 zucchini diced
  • 7 ounces extra firm tofu diced
  • 2 green onions chopped
  • 3 garlic cloves minced
  • 1 1/2 teaspoons Salt divided
  • 1 tablespoon lime juice
  • 1 bunch Fresh cilantro finely chopped
  • 1 bunch fresh basil torn
  • 1 bunch fresh mint torn
  • 1/2 teaspoon black pepper
For the Sauce
  • 3 tablespoons butter
  • 3/4 teaspoon Salt
  • 3/4 teaspoon ground cardamom
  • 3/4 teaspoon paprika
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon garam masala
  • 1 bay leaf
  • 1 yellow onion diced
  • 8 garlic cloves chopped
  • 1 cup canned tomato sauce
  • 1 1/2 cups canned coconut milk
Instructions
  1. Preheat the oven to 450°F and grease a square baking dish.
For the Coconut Rice
  1. Combine the rice and coconut milk in a 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.
For the Peppers
  1. Heat the coconut oil in a large skillet over medium heat. Add the zucchini, tofu, white and light green parts of the green onions, garlic, and remaining salt, and sauté for about 3 minutes, or until the zucchini is tender.
  2. Turn off the heat and stir in the reserved scallion tops, the coconut rice, lime juice, cilantro, and basil.
For the Sauce
  1. In a pan, warm the butter over medium-high heat, about 2 minutes. Add the salt, cardamom, paprika, cumin, garam masala, and bay leaf; cook until fragrant, about 30 seconds.
  2. Add the onion, garlic, stir, then cook until the onions are very soft and translucent, 7-10 minutes. Add the tomato sauce and coconut milk to the pan; stir to combine. Bring to a boil, then simmer for 5 minutes.
  3. Remove the bay leaf and then remove from heat and pour into a bowl. Using an immersion blender, puree the sauce until it’s very smooth.
To Assemble
  1. Use a spoon to stuff the peppers with the filling and place them in the empty baking dish. Spoon a little sauce over each pepper, then pour the rest of the sauce into the pan around the peppers. Bake uncovered for 20-30 minutes, until the peppers are tender and the sauce is bubbly.