Caribbean Coconut Rice and Shrimp Stuffed Peppers - Recipe

Caribbean Coconut Rice and Shrimp Stuffed Peppers served

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.

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: American

Keyword: caribbean, habanero, stuffed peppers

Servings:

Calories: 243kcal

Author: Mike Hultquist

Ingredients

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

Instructions

Slice the medium sized peppers in half lengthwise and core them out.
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.
Heat another pot to medium heat and add 1 tablespoon coconut oil. Add spicy peppers and cook 4-5 minutes, stirring.
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.
Heat oven to 350 degrees.
Heat a pan to medium heat and add remaining coconut oil.
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.
To the rice-shrimp mixture, add cilantro and a couple tablespoons or more of your Caribbean style hot sauce. Mix well.
Stuff each pepper with your seasoned rice-shrimp mixture and bake for 20 minutes.
Remove from heat and top with extra hot sauce and cilantro for garnish.

Notes

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

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