Bell peppers stuffed with spiced coconut rice, ginger, scallion and curry leaves, baked until tender.
Stuffed peppers aren't a classic Sri Lankan dish, but this recipe builds its filling from genuinely Sri Lankan techniques and ingredients β coconut milk rice, a curry leaf and mustard seed tempering, and a generous hand with fresh ginger and scallion β giving the format real Sri Lankan character even though the presentation itself is a modern adaptation rather than a heritage recipe. The rice is partially cooked in coconut milk before mixing with sauteed ginger, scallion and tempered curry leaves, so the filling carries the same aromatic base found throughout Sri Lankan rice cooking. A quick tempering of mustard seeds and curry leaves in coconut oil, stirred directly into the rice mixture, infuses the filling with the distinctive nutty, herbal aroma that defines so many Sri Lankan vegetable and rice dishes. Once packed into halved or whole bell peppers and baked until tender, the peppers finish with a scatter of extra scallion and a squeeze of lime, echoing the fresh, bright garnishes common on Sri Lankan tables.
Serves 4
Combine rice, coconut milk, water and salt in a pot. Bring to a boil, then cover and simmer 12 minutes β the rice should be partially cooked, still slightly firm.
Heat coconut oil in a skillet over medium heat. Add mustard seeds until they pop, then add curry leaves, ginger, scallions and green chile, and saute 3-4 minutes until fragrant.
Fold the tempered aromatics into the partially cooked rice, mixing well.
Preheat oven to 190C (375F). Fill the hollowed peppers loosely with the rice mixture and arrange in a baking dish.
Pour the vegetable stock into the bottom of the dish, cover with foil, and bake 25 minutes.
Remove the foil and bake 10-15 minutes more until the peppers are tender and lightly browned on top.
Scatter with extra scallion and serve with lime wedges.
Only partially cook the rice before stuffing β it finishes cooking in the oven, absorbing the stock in the baking dish.
Fry the mustard seeds until they fully pop for the best aroma; this only takes about 30 seconds once the oil is hot.
Use fresh curry leaves rather than dried if at all possible for significantly more flavor and aroma.
Protein-added: stir in cooked lentils or shredded chicken to the rice mixture for a heartier filling.
Extra heat: add a second green chile or a pinch of dried chile flakes to the tempering step.
Different peppers: use smaller, sweeter mini peppers for a starter-sized portion instead of full-sized bell peppers.
Refrigerate in an airtight container up to 3 days. Reheat covered in a 180C oven until warmed through, or in the microwave with a splash of water or coconut milk.
Coconut milk rice and curry leaf tempering are foundational to everyday Sri Lankan cooking, and this stuffed pepper adapts those genuine techniques into a format not traditionally found in Sri Lanka. Fresh ginger and scallion are commonly used together in Sri Lankan sambals and rice dishes, reflecting the island's preference for bright, aromatic seasoning alongside richer coconut-based flavors.
Not exactly β stuffed peppers aren't part of classic Sri Lankan cuisine, but the filling uses real Sri Lankan techniques like coconut milk rice and curry leaf tempering, giving it an authentically Sri Lankan flavor profile.
Yes β prepare the coconut rice filling up to a day ahead and refrigerate, then stuff and bake the peppers when ready to serve, adding a few extra minutes to the covered baking time to account for the cold start.
Dried curry leaves work in a pinch, though the flavor is noticeably milder β use about double the amount. There isn't a true substitute for the distinct aroma of fresh curry leaves.
Per serving (310g / 10.9 oz) Β· 4 servings total
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