Coconut Rice Stuffed Peppers

Ingredients · for 4 (scales to your household)

• 1 cup Uncooked Lundberg Organic White Jasmine Rice $0.92
• 1 can Full-fat coconut milk $2.51
• 4 Red bell peppers $3.51
• Extra-virgin olive oil not counted
• 1/2 tablespoon Coconut oil $0.14
• 1 Zucchini $0.94
• 7 ounces Extra-firm tofu $1.66
• 2 Jalapeño peppers $0.14
• 2 Scallions $0.57
• 3 Garlic cloves $0.09
• 1 1/2 teaspoons Sea salt $0.08
• 2 Mangos $1.68
• 2 tablespoons Green curry paste $0.25
• 1 tablespoon Lime juice $0.20
• 2 teaspoons Lime zest $0.08
• 1/2 cup Chopped fresh cilantro $0.20
• 1 cup Basil leaves $5.62
• 1/4 cup Mint leaves $1.74
• Sea salt and freshly ground black pepper not counted

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages. A line marked not counted is one we couldn't measure from the amount as written — it is missing from the total, not free.

Method

1. Preheat the oven to 450°F and line a baking sheet with parchment paper.
2. Make the coconut rice: Combine the rice and coconut milk in a medium 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.
3. Make the peppers: Slice the peppers in half lengthwise, remove the seeds and membranes, and place on the baking sheet, cut side up. Drizzle with olive oil, sprinkle with salt and pepper, and bake for 15 minutes. Tip out and discard any liquid that pools inside the peppers. Set the peppers aside.
4. Heat the coconut oil in a large skillet over medium heat. Add the zucchini, tofu, jalapeños, white and light green parts of the scallions, garlic, and salt, and sauté for about 3 minutes, or until the zucchini is tender.
5. Turn off the heat and stir in the reserved scallion tops, the coconut rice, mango, green curry paste, lime juice and zest, cilantro, and basil.
6. Stuff the rice mixture into the peppers, top with the mint, and serve.