I have to admit, I really like coconut. It makes everything deliciously rich and creamy. This recipe puts a vegan Thai spin on a traditionally cheesy Italian dish by pairing coconut’s decadent texture with a punch of fresh lime juice and basil. 


  • Unlike white rice, which loses most of its B vitamin content through extra processing and polishing, brown rice still contains its B vitamins and is rich in manganese, selenium, magnesium, and tryptophan. It’s also full of fibre making it a great food for your digestive health while promoting stable blood sugar.
  • Red peppers are packed with antioxidants including vitamin A, C, and E that provide protection from free radical damage. These nutrients also promote eye health by helping to prevent cataracts and protect against elderly blindness. However, keep in mind that bell peppers are listed on the EWG’s Dirty Dozen list so try to buy organic if possible.

Coconut Rice Stuffed Peppers Ingredients:

1 tablespoon coconut oil

1 medium onion, minced

1 garlic clove, minced

1 teaspoon fresh ginger, grated

1/2 teaspoon sea salt

1 cup brown rice, soaked overnight & rinsed

1 400mL can of coconut milk

1/2 cup water

1/4 cup fresh basil, finely chopped

1/2 cup spinach, finely chopped

juice & zest of 1 lime

2 red peppers, tops cut off & seeded


In a medium pot, melt the coconut oil and sauté the onion until translucent (approx. 3 minutes) over medium heat. Add the garlic, ginger, and sea salt, stir, and simmer for a couple more minutes. Add the rice, coconut milk, and water, cover with a lid, and bring to a boil. Reduce to a low simmer immediately after boiling. Refrain from stirring and cook with the lid on for 30 - 40 minutes until all the liquid is fully absorbed.

Preheat the oven to 400°F. Mix basil, spinach, and lime with the cooked rice. Season with additional salt and pepper if needed. Fill each pepper with the rice mixture and bake for 20 minutes. Serve with lentils, wild seafood, or fresh spinach. 

Serves 2

Recipe originally published on www.lulora.com