Slow Cooker Bell Peppers stuffed with Coconut Rice and Mangoes

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Slow Cooker Bell Peppers stuffed with Coconut Rice and Mangoes - 10 pts

 

Recipe By :Fresh from the Vegetarian Slow Cooker by Robin Robertson

Serving Size : 4 Preparation Time :0:00

Categories : 5 1/2 to 6 quart Slow Cooker

Vegan Vegetarian

WW

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 large bell peppers -- green or red

2 tablespoons peanut oil

1 large red onion -- chopped

2 cups cooked jasmine rice -- or other long grained rice

1/2 cup unsweetened coconut meat -- shredded

1/2 cup unsalted peanuts -- dry-roasted, chopped

1/2 cup chopped fresh Thai basil -- or cilantro leaves

2 teaspoons fresh lime juice

1 teaspoon sugar

salt and freshly ground pepper to taste

1 ripe mango -- peeled, halved, and halves cut away from

the seed

 

Slice off the tops of the peppers and remove and discard the seeds and

membranes. Removing the stems, chop the pepper tops and set aside. Arrange

the peppers upright in a 5 1/2 to 6 quart slow cooker.

 

Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the

onion and chopped pepper tops, cover, and cook until softened, about 5

minutes.

 

In a medium-size mixing bowl, combine the onion mixture, rice, coconut,

cashews, basil, lime juice, and sugar and season with salt and pepper to

taste. Chop one half of the mango and add to the stuffing. Mix well and

spoon into the pepper cavities, packing it lightly. Cover and cook on Low

for 4 hours, until the peppers are tender but still hold their shape.

 

Cut the remaining mango half into thin slices and use to garnish the

peppers when ready to serve.

 

Serves 4.

 

Description:

" 10 pts "

S(Formatted by Chupa Babi in MC):

" 01.15.07 "

Copyright:

" 2004 "

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Per Serving (excluding unknown items): 420 Calories; 23g Fat (46.5%

calories from fat); 9g Protein; 49g Carbohydrate; 8g Dietary Fiber; 0mg

Cholesterol; 10mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat;

2 Vegetable; 1/2 Fruit; 4 Fat; 0 Other Carbohydrates.

 

NOTES : Low for 4 hours.

 

5 1/2 to 6 quart cookers.

 

The flavors of Thailand are the inspiration for this fresh

take on stuffed peppers. The size of the peppers you use

will determine the size of slow cooker required. You will

need a 5 1/2 to 6 quart slow cooker to fit four (or more)

large peppers. If a smaller cooker is all you have, use

smaller (or fewer) peppers.

 

 

 

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0