Caribbean Coconut Rice and Shrimp Stuffed Peppers - Recipe

A recipe for large and vibrant sweet chili peppers stuffed with coconut rice, spicy chili-rubbed shrimp and Caribbean sauce with mango and habanero. Such a delicious meal.
Course Main Course
Cuisine American
Keyword caribbean, habanero, stuffed peppers
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 243 kcal


  • 4 medium sized chili peppers – I used yellow Corno di Toro peppers from our garden, but Bell peppers will work just fine
  • 1 tablespoon coconut oil + 1 teaspoon
  • 1-2 small spicy red-yellow chili peppers chopped – I used a Scotch Bonnet and a Georgia flame, but choose to your tastes
  • 1 cup long grain rice
  • 2 cups water
  • ¾ to 1 pound shrimp peeled and deveined
  • 1 tablespoon chili powder – I used a dried 7-pot blend but cayenne or paprika will work, depending on you preferred heat level
  • ½ teaspoon cumin
  • ½ teaspoon allspice
  • Salt and pepper to taste
  • 1 teaspoon chopped cilantro or parsley + extra for garnish
  • Caribbean style hot sauce for serving – I used this one: Caribbean-Style Mango-Habanero Hot Sauce


  1. Slice the medium sized peppers in half lengthwise and core them out.
  2. Bring a pot of water to boil and boil the peppers for 2 minutes to slightly soften. Drain and set the peppers onto a lightly oiled baking sheet.
  3. Heat another pot to medium heat and add 1 tablespoon coconut oil. Add spicy peppers and cook 4-5 minutes, stirring.
  4. Add rice and water. Bring to a boil then reduce heat and simmer until all the water is absorbed and rice is fluffy. If the rice is crunchy, add a bit more water and let is absorb. Remove from heat.
  5. Heat oven to 350 degrees.
  6. Heat a pan to medium heat and add remaining coconut oil.
  7. Season shrimp with chili powder, cumin, allspice and salt and pepper. Cook a couple minutes per side, until cooked through. Remove from heat and roughly chop. Add them to the rice.
  8. To the rice-shrimp mixture, add cilantro and a couple tablespoons or more of your Caribbean style hot sauce. Mix well.
  9. Stuff each pepper with your seasoned rice-shrimp mixture and bake for 20 minutes.
  10. Remove from heat and top with extra hot sauce and cilantro for garnish.

Recipe Notes

I used this recipe, one of my personal homemade favorites - Caribbean-Style Mango-Habanero Hot Sauce Recipe

Nutrition Facts
Caribbean Coconut Rice and Shrimp Stuffed Peppers - Recipe
Amount Per Serving
Calories 243 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 3g15%
Sodium 46mg2%
Potassium 343mg10%
Carbohydrates 45g15%
Fiber 3g12%
Sugar 5g6%
Protein 4g8%
Vitamin A 4335IU87%
Vitamin C 152.6mg185%
Calcium 32mg3%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.