Bell Peppers with Shrimp and Coconut Rice
Bell Peppers with Shrimp and Coconut Rice is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Heat oven to 350°.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionHeat oven to 350°.
In 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.
In a large pot, bring 8 inches of water to a low boil.
Cut off top third of each bell pepper and reserve; remove ribs and seeds.
Boil peppers and tops until slightly soft, 5 minutes; place upside down on a paper towel-lined plate.
Stir juice, basil and cashews into rice mixture.
Place 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, 15 minutes.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.