Jamaican-Style Stuffed Peppers with Coconut Rice and Herbs

About This Recipe

Stuffed peppers aren't part of Jamaica's traditional culinary canon, but the flavors packed into this filling, coconut rice, fresh thyme, scallion and a background hit of Scotch bonnet, are unmistakably Jamaican, borrowed directly from the island's beloved rice and peas. Ground meat seasoned with allspice and thyme gives the filling substance, while coconut milk-cooked rice keeps everything moist and slightly sweet. The rice is cooked partway in coconut milk before combining with the meat, so it finishes tender inside the baked peppers without drying out during the oven time. A little minced Scotch bonnet mixed directly into the filling, rather than left whole, gives a more pronounced, evenly distributed heat throughout the dish for those who want real spice in every bite. This is a home-style adaptation built on real Jamaican pantry flavors, useful for a family supper, not a claim to any single traditional dish.

Ingredients

Serves 4

• 4large bell peppers(tops cut, seeded)
• 450 gground beef
• 1 cuplong-grain rice
• 1 cupcoconut milk
• 1 cupwater
• 1onion(diced)
• 3scallions(sliced)
• 3 sprigsfresh thyme(leaves stripped)
• 0.5Scotch bonnet pepper(minced, adjust to taste)
• 1 tspground allspice
• 2 tbspvegetable oil
• 1 cupcrushed tomatoes

Instructions

1. 1

   Cook the coconut rice

   Combine rice, coconut milk and water in a pot. Bring to a boil, cover, and simmer 15 minutes until nearly tender. Set aside.

2. 2

   Prepare the peppers

   Preheat oven to 190C (375F). Blanch peppers in boiling water 3 minutes, then drain.

3. 3

   Cook the filling

   Heat oil in a skillet over medium heat. Cook onion, scallions and thyme until softened, about 5 minutes. Add ground beef, allspice and Scotch bonnet, cooking until browned, about 7 minutes.

4. 4

   Combine and stuff

   Stir the partially cooked coconut rice into the beef mixture. Spoon into the blanched peppers.

5. 5

   Bake

   Place peppers in a baking dish with crushed tomatoes poured around them. Cover and bake 25 minutes, then uncover and bake 10 more minutes until peppers are tender.

Variations

• •

  Use ground turkey or chicken for a lighter version.

• •

  Add diced pineapple to the filling for a sweet contrast to the spice.

• •

  Top with shredded cheese in the last 10 minutes of baking for a richer finish.

Storage

Refrigerate up to 3 days in an airtight container. Reheat covered in a 175C (350F) oven for 15 minutes, or microwave until heated through.

Frequently Asked Questions