peppers with Prawns and Coconut Rice

Ingredients for peppers with Prawns and Coconut Rice

• 4 teaspoons vegetable oil

• 1 tablespoon chopped fresh ginger

• 4 teaspoons chopped garlic

• 190g jasmine rice, rinsed and drained

• 180ml light coconut milk

• 1 teaspoon finely grated lime zest

• 1 teaspoon sugar

• 3/4 teaspoons kosher salt

• 1/4 teaspoons black pepper

• 450g medium prawns, thawed if frozen, peeled and deveined

• 4 medium red peppers

• 2 tablespoons fresh lime juice

• 1/4 cup chopped fresh basil

• 1/3 cup roughly chopped roasted, unsalted cashews

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, 300ml water, zest, sugar, salt and black pepper and bring to a low boil; stir and cover. Reduce heat to simmer, 10 minutes. Stir in prawns; cover and cook until prawns are opaque, 5 minutes. In a large pot, bring 8 inches of water to a low boil. Cut off top third of each 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 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.