Bell Peppers Stuffed With Coconut Rice and Mangoes

Categories: dinner, nondairy, not tried

Ingredients

• 4 large green bell peppers
• 2 tablespoons peanut oil
• 1 large red onion, chopped
• 2 cups cooked jasmine or other long-grain rice
• 1/2 cup unsweetened shredded coconut
• 1/2 cup chopped unsalted dry-roasted cashews or peanuts
• 1/2 cup chopped fresh Thai basil or cilantro leaves
• 2 teaspoons fresh lime juice
• 1 teaspoon sugar
• Salt
• Freshly ground black pepper
• 1 ripe mango, peeled, halved and halves cut away from the seed.

Directions

1. Slice off the tops of the peppers and remove and discard the seeds and membranes.

2. Removing the stems, chop the pepper tops and set aside.

3. Arrange the peppers upright in a 5 1/2 to 6 quart slow cooker.

4. Heat 1 tablespoon of the oil in a large skillet over medium heat.

5. Add the onion and chipped pepper tops, cover and cook until softened, about 5 minutes.

6. In a medium-size mixing bowl, combine the onion mixture, rice, coconut, cashews, basil, lime juice, and sugar, and season with salt and pepper to taste.

7. Chop half of the mango and add to the stuffing.

8. Mix well and spoon into the pepper cavities, packing it lightly.

9. Cover and cook on low for 4 hours, until the peppers are tender but still hold their shape.

10. Cut the remaining mango half into thin slices and use to garnish the peppers when ready to serve.

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