Bell Peppers with Shrimp and Coconut Rice

Name: Bell Peppers with Shrimp and Coconut Rice
Yield: 4 servings
Ingredients: 1 4 teaspoons vegetable oil; 1 1 tablespoon chopped fresh ginger; 1 4 teaspoons chopped garlic; 1 1 cup jasmine rice, rinsed and drained; 1 3/4 cup light coconut milk; 1 1 teaspoon finely grated lime zest; 1 1 teaspoon sugar; 1 3/4 teaspoon kosher salt; 1 1/4 teaspoon black pepper; 1 1 pound medium shrimp, thawed if frozen, peeled and deveined; 1 4 medium red bell peppers; 1 2 tablespoons fresh lime juice; 1 1/4 cup chopped fresh basil; 1 1/3 cup roughly chopped roasted; 1 unsalted cashews

From the kitchen of Carly

Shrimp nestled in coconut-lime jasmine rice stuffed into roasted bell peppers. Ginger and garlic perfume every bite, while toasted cashews add textural contrast. A clean, impressive dinner that feels more restaurant than weeknight, but comes together in under an hour.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

14 teaspoons vegetable oil
11 tablespoon chopped fresh ginger
14 teaspoons chopped garlic
11 cup jasmine rice, rinsed and drained
13/4 cup light coconut milk
11 teaspoon finely grated lime zest
11 teaspoon sugar
13/4 teaspoon kosher salt
11/4 teaspoon black pepper
11 pound medium shrimp, thawed if frozen, peeled and deveined
14 medium red bell peppers
12 tablespoons fresh lime juice
11/4 cup chopped fresh basil
11/3 cup roughly chopped roasted
1unsalted cashews

Instructions

Heat oven to 350°. In a medium pan over medium heat, heat oil. Cook ginger and garlic, 1 minute. Add rice and cook, 2 minutes. Add milk, 1 1/4 cups water, zest, sugar, salt and black pepper and bring to a low boil; stir and cover. Reduce heat to simmer, 10 minutes. Stir in shrimp; cover and cook until shrimp are opaque, 5 minutes. In a large pot, bring 8 inches of water to a low boil. Cut off top third of each bell pepper and reserve; remove ribs and seeds. Boil peppers and tops until slightly soft, 5 minutes; place upside down on a paper towel-lined plate. Stir juice, basil and cashews into rice mixture. Place bell peppers open side up in a baking dish with tops alongside; stuff with rice mixture. Pour an inch of water in bottom of dish. Cover with foil and bake until warm, 15 minutes.