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Caribbean Coconut Rice and Shrimp Stuffed Peppers
CHILI PEPPER MADNESS13Ingredients
50Minutes
410Calories
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Ingredients
US|METRIC
4 SERVINGS
- 4 chili peppers (medium sized, – I used yellow Corno di Toro peppers from our garden, but Bell peppers will work just fine)
- 1 Tbsp. coconut oil (+ 1 teaspoon)
- 2 chili peppers (small spicy red-yellow, chopped – I used a Scotch Bonnet and a Georgia flame, but choose to your tastes)
- 1 cup long grain rice
- 2 cups water
- 1 lb. shrimp (peeled and deveined)
- 1 Tbsp. chili powder (– I used a dried 7-pot blend but cayenne or paprika will work, depending on you preferred heat level)
- 1/2 tsp. cumin
- 1/2 tsp. allspice
- salt
- pepper
- 1 tsp. chopped cilantro (or parsley + extra for garnish)
- 1 mango habanero hot sauce (: Caribbean-Style)
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NutritionView More
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410Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories410Calories from Fat100 |
| % DAILY VALUE |
| Total Fat11g17% |
| Saturated Fat4.5g23% |
| Trans Fat |
| Cholesterol185mg62% |
| Sodium650mg27% |
| Potassium460mg13% |
| Protein32g |
| Calories from Fat100 |
| % DAILY VALUE |
| Total Carbohydrate45g15% |
| Dietary Fiber2g8% |
| Sugars0g |
| Vitamin A15% |
| Vitamin C10% |
| Calcium10% |
| Iron35% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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