Bell Peppers with Shrimp and Coconut Rice

Ingredients

• •4 teaspoons vegetable oil
• •1 tablespoon chopped fresh ginger
• •4 teaspoons chopped garlic
• •1 cup jasmine rice
• •¾ cup light coconut milk
• •1 teaspoon lime zest
• •1 teaspoon sugar
• •¾ teaspoon kosher salt
• •¼ teaspoon black pepper
• •1 pound medium shrimp
• •4 whole red bell peppers
• •2 tablespoons lime juice
• •¼ cup fresh basil
• •⅓ cup roasted cashews
• •⅓ cup unsalted cashews

Cooking Instructions

1. 1.

   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.

   45 min