Ingredients

The following ingredients have 4 Servings
  • 4 medium sized chili peppers (– I used yellow Corno di Toro peppers from our garden, but Bell peppers will work just fine)
  • 1 tablespoon coconut oil + 1 teaspoon
  • 1-2 small spicy red-yellow chili peppers (chopped – I used a Scotch Bonnet and a Georgia flame, but choose to your tastes)
  • 1 cup long grain rice
  • 2 cups water
  • ¾ to 1 pound shrimp (peeled and deveined)
  • 1 tablespoon chili powder (– I used a dried 7-pot blend but cayenne or paprika will work, depending on you preferred heat level)
  • ½ teaspoon cumin
  • ½ teaspoon allspice
  • Salt and pepper to taste
  • 1 teaspoon chopped cilantro or parsley (+ extra for garnish)
  • Caribbean style hot sauce for serving (– I used this one: Caribbean-Style Mango-Habanero Hot Sauce)

Instruction

  • Slice the medium sized peppers in half lengthwise and core them out.
  • Bring a pot of water to boil and boil the peppers for 2 minutes to slightly soften. Drain and set the peppers onto a lightly oiled baking sheet.
  • Heat another pot to medium heat and add 1 tablespoon coconut oil. Add spicy peppers and cook 4-5 minutes, stirring.
  • Add rice and water. Bring to a boil then reduce heat and simmer until all the water is absorbed and rice is fluffy. If the rice is crunchy, add a bit more water and let is absorb. Remove from heat.
  • Heat oven to 350 degrees.
  • Heat a pan to medium heat and add remaining coconut oil.
  • Season shrimp with chili powder, cumin, allspice and salt and pepper. Cook a couple minutes per side, until cooked through. Remove from heat and roughly chop. Add them to the rice.
  • To the rice-shrimp mixture, add cilantro and a couple tablespoons or more of your Caribbean style hot sauce. Mix well.
  • Stuff each pepper with your seasoned rice-shrimp mixture and bake for 20 minutes.
  • Remove from heat and top with extra hot sauce and cilantro for garnish.