Caribbean Coconut Rice and Shrimp Stuffed Peppers - Recipe
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Chili Pepper Madness · by Mike Hultquist

Caribbean Coconut Rice and Shrimp Stuffed Peppers - Recipe

NUTRITION · PER SERVING40M COOK
CAL 18%·PRO 38%
CARBS 57G63% OF CAL
3G FIBER0G ADDED10G INTRINSIC44G OTHER10G TOTAL SUGAR
FAT 7G17% OF CAL
4G SAT3G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Sweet peppers stuffed with coconut rice and spiced shrimp, topped with a Caribbean habanero-mango sauce. A colorful, aromatic main course.

maincaribbeanshellfishdairy freegluten free
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Nutrition & ingredients

Ingredients

serves 4
  • 4 medium sized chili peppers (– I used yellow Corno di Toro peppers from our garden, but Bell peppers will work just fine)
  • 1 tablespoon coconut oil + 1 teaspoon
  • 1-2 small spicy red-yellow chili peppers (chopped – I used a Scotch Bonnet and a Georgia flame, but choose to your tastes)
  • 1 cup long grain rice
  • 2 cups water
  • ¾ to 1 pound shrimp (peeled and deveined)
  • 1 tablespoon chili powder (– I used a dried 7-pot blend but cayenne or paprika will work, depending on you preferred heat level)
  • ½ teaspoon cumin
  • ½ teaspoon allspice
  • Salt and pepper to taste
  • 1 teaspoon chopped cilantro or parsley (+ extra for garnish)
  • Caribbean style hot sauce for serving (– I used this one: Caribbean-Style Mango-Habanero Hot Sauce)
PREP
10M
SODIUM
825MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.