Bell peppers stuffed with coconut rice, thyme and scallion, baked until tender, a Jamaican-inspired supper.
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.
Serves 4
Combine rice, coconut milk and water in a pot. Bring to a boil, cover, and simmer 15 minutes until nearly tender. Set aside.
Preheat oven to 190C (375F). Blanch peppers in boiling water 3 minutes, then drain.
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.
Stir the partially cooked coconut rice into the beef mixture. Spoon into the blanched peppers.
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.
Cook the rice only partway before stuffing since it will continue cooking in the oven; fully cooked rice can turn mushy by the time the peppers are done.
Mince the Scotch bonnet finely and start with less than you think you need; it's easy to add more heat but impossible to remove it.
Blanch the peppers briefly before stuffing so they cook through evenly without staying tough.
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.
Refrigerate up to 3 days in an airtight container. Reheat covered in a 175C (350F) oven for 15 minutes, or microwave until heated through.
This dish borrows Jamaica's signature rice-and-peas flavor base, coconut milk, thyme, scallion and Scotch bonnet, and applies it to a stuffed pepper format, a practical home-cooking adaptation rather than a traditional island dish.
Yes, assemble the stuffed peppers and refrigerate up to a day ahead, then bake when ready, adding about 10 extra minutes since they'll start cold.
Habanero is the closest substitute in both flavor and heat; use less if you're sensitive to spice, since Scotch bonnet and habanero can vary in intensity between individual peppers.
The rice was likely cooked too long before stuffing, releasing too much liquid; stick to about 15 minutes of pre-cooking so the rice finishes absorbing liquid in the oven instead.
Per serving (380g / 13.4 oz) · 4 servings total
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