One pepper has nearly a day's worth of vitamin A, an antioxidant key to healthy skin and teeth.
Ingredients
4 teaspoons vegetable oil
1 tablespoon chopped fresh ginger
4 teaspoons chopped garlic
1 cup jasmine rice, rinsed and drained
3/4 cup light coconut milk
1 teaspoon finely grated lime zest
1 teaspoon sugar
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 pound medium shrimp, thawed if frozen, peeled and deveined
4 medium red bell peppers
2 tablespoons fresh lime juice
1/4 cup chopped fresh basil
1/3 cup roughly chopped roasted, unsalted cashews
Directions
Heat oven to 350°. In a medium pan over medium heat, heat oil. Cook ginger and garlic, 1 minute. Add rice and cook, 2 minutes. Add milk, 1 1/4 cups water, zest, sugar, salt and black pepper and bring to a low boil; stir and cover. Reduce heat to simmer, 10 minutes. Stir in shrimp; cover and cook until shrimp are opaque, 5 minutes. In a large pot, bring 8 inches of water to a low boil. Cut off top third of each bell pepper and reserve; remove ribs and seeds. Boil peppers and tops until slightly soft, 5 minutes; place upside down on a paper towel-lined plate. Stir juice, basil and cashews into rice mixture. Place bell peppers open side up in a baking dish with tops alongside; stuff with rice mixture. Pour an inch of water in bottom of dish. Cover with foil and bake until warm, 15 minutes.
