Peppers are the ideal container for this slightly spicy Caribbean coconut rice because the sweetness pairs beautifully. The splash of citrus, chopped cashews, and glorious green cilantro elevate this dish beyond a simple family meal to a restaurant-quality experience.
Bell Pepper Stuffed with Pelau (Coconut Rice) [Vegan]
- 1 teaspoon extra-virgin olive oil
- 1 large carrot, shredded
- 1/2 sweet onion, finely chopped
- 1 tablespoon (10 g) minced jalapeño pepper
- 1 teaspoon minced garlic
- 1/2 teaspoon peeled and grated ginger
- 2 cups (475 ml) canned coconut milk
- 1 1/2 cups (293 g) uncooked white rice
- 1 cup (235 ml) water
- 1 tablespoon (15 g) brown sugar
- Sea salt
- 1/4 cup (34 g) chopped cashews
- Juice of 1 lemon
- 1 tablespoon (1 g) chopped fresh cilantro
- 4 bell peppers, tops cut off and seeded
- Heat the oil in a large saucepan over medium-high heat.
- Sauté the carrot, onion, jalapeño, garlic, and ginger until softened, about 4 minutes.
- Add the coconut milk, rice, water, and brown sugar, stir, and bring to a boil. Cover, reduce the heat to low, and simmer until the liquid is absorbed and the rice is tender, about 20 minutes.
- Season with salt and stir in the cashews, lemon juice, and cilantro. Evenly divide the rice among the peppers.
- Preheat on Air Fry at 360°F (185°C) for 3 minutes. Place the stuffed peppers in the air fryer basket and cook until the peppers are very tender, about 15 to 18 minutes. Serve.