Coconut Rice Stuffed Peppers
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Love and Lemons · by Jeanine Donofrio, Phoebe Moore★ 5.0 (7)

Coconut Rice Stuffed Peppers

NUTRITION · PER SERVING45M COOK
CAL 29%·PRO 26%
CARBS 66G46% OF CAL
10G FIBER0G ADDED0G INTRINSIC22G OTHER34G TOTAL SUGAR
FAT 33G52% OF CAL
24G SAT9G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Bell peppers stuffed with fragrant coconut rice, tofu, mango, and fresh herbs. A fresh, vibrant summer meal with aromatic curry and tropical flavor.

mainamericanbowltofudairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 1 cup uncooked Lundberg Organic White Jasmine Rice
  • 1 (14-ounce) can full-fat coconut milk
  • 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
PREP
15M
SODIUM
415MG
ESTIMATE
COMPLETE

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