Stuffed Mini Peppers with Coconut Rice
Prep time
Cook time
Total time
Serves: 12 appetizer bites
  • 12 mini bell peppers
  • 1 cup Jasmine or Basmati rice
  • ¾ cup water
  • 1-1/4 cups So Delicious Dairy Free Coconut Milk Beverage
  • Pinch of salt
  • 1 tablespoon lime peel
  • ¼ cup crushed walnuts
  • Cilantro
  • 2 tablespoons toasted shredded coconut, to garnish
  1. Rinse and drain rice in cold water. Next add the rice, water, coconut milk, and salt together in a pot over high heat and, bring the to a boil. Stir and reduce the heat to the lowest possible setting and cover the pot tightly with the lid. Continue cooking for about 20 minutes until done.
  2. Mix lime peel and crushed walnuts into the cooked rice.
  3. Cut the side length of the peppers, and remove the veins and seeds (save the cut-offs for other usage). Fill each pepper with the coconut rice mixture. Place on greased tray and bake at 350ºF for 20-30 mins.
  4. Arrange on a platter and garnish with toasted shredded coconut and cilantro and olives.
Recipe by Go Dairy Free at