Apricot Ginger Teriyaki Glazed Stuffed Sweet Peppers with Coconut-Lime Rice

Apricot Ginger Teriyaki Glazed Stuffed Sweet Peppers with Coconut-Lime Rice

Bright, colorful, and packed with contrasting sweet and savory flavors, these oven-roasted stuffed sweet peppers are finished with Coo Moo Apricot Ginger Teriyaki Glaze for a glossy, irresistible finish. Crisp-tender bell peppers cradle a fragrant mix of ground turkey, jasmine rice, crunchy cashews, and scallions. A side of quick coconut-lime rice keeps the plate vibrant and balances the glaze. This dish is approachable enough for weeknights and pretty enough for guests.

Ingredients

• 6 medium sweet bell peppers (mix of red, yellow, orange), tops removed and seeds discarded
• 1 cup cooked jasmine rice (about 1/3 cup dry)
• 1 tablespoon vegetable oil
• 1 pound ground turkey (or lean ground chicken)
• 1 small yellow onion, finely diced (about 3/4 cup)
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• 1/2 cup frozen corn kernels, thawed
• 1/3 cup chopped cashews, toasted
• 2 scallions, thinly sliced (white and green parts separated)
• 1/4 cup chopped fresh cilantro (optional)
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper
• 1 cup Coo Moo Apricot Ginger Teriyaki Glaze (reserve 1/3 cup for glazing and dipping) (product)
• 1 tablespoon soy sauce or tamari
• 1/2 lime, juiced

Coconut-Lime Rice

• 1 cup jasmine rice, rinsed
• 1 cup light coconut milk
• 1 cup water
• 1/4 teaspoon salt
• Zest of 1 lime and juice of 1/2 lime
• 1 tablespoon chopped cilantro (optional)

Instructions

1. Preheat the oven to 375°F (190°C). Place the hollowed peppers cut-side up in a lightly oiled 9×13-inch baking dish so they sit snugly.
2. Make the coconut-lime rice: Combine rinsed jasmine rice, coconut milk, water, and salt in a small saucepan. Bring to a gentle boil, then reduce heat to low, cover, and simmer 12 to 14 minutes until liquid is absorbed. Remove from heat and let sit covered 5 minutes. Stir in lime zest, lime juice, and cilantro. Keep warm.
3. Heat vegetable oil in a large skillet over medium-high heat. Add the diced onion and cook 3 to 4 minutes until translucent. Add garlic and grated ginger and cook 30 seconds until fragrant.
4. Add the ground turkey. Break it up with a spatula and cook 6 to 8 minutes until browned and cooked through. Drain any excess liquid if needed.
5. Lower the heat to medium. Stir in the cooked jasmine rice, corn, toasted cashews, and the white parts of the scallions. Add soy sauce, 1/3 cup of the Apricot Ginger Teriyaki Glaze, lime juice, salt, and pepper. Stir until combined and warmed through. Taste and adjust seasoning.
6. Spoon the turkey-rice mixture into each pepper, pressing gently so they are well filled. Reserve any extra filling in the dish for serving alongside if desired.
7. Cover the baking dish loosely with foil and bake 20 minutes. Remove foil, brush each stuffed pepper generously with another tablespoon of the glaze, and bake uncovered 8 to 10 minutes until peppers are tender and glaze is glossy.
8. For final finishing, brush one last thin coat of glaze over each pepper as soon as they come out of the oven. Scatter the green parts of the scallions, chopped cilantro, and an extra sprinkle of toasted cashews for crunch.
9. To serve, place a scoop of coconut-lime rice on each plate and top with a stuffed pepper. Serve remaining warmed Apricot Ginger Teriyaki Glaze on the side as a dipping sauce.

Creative Use of the Product

Mix 2 tablespoons of the Apricot Ginger Teriyaki Glaze with 1/4 cup plain Greek yogurt and a squeeze of lime to make a quick, tangy drizzle for the peppers and rice. The glaze adds apricot sweetness and ginger warmth without extra cooking, making a zippy finishing sauce.

Notes

• Make ahead: Prepare the filling up to one day in advance and store in the fridge. Fill peppers and bake when ready.
• Vegetarian option: Substitute cooked lentils or tempeh crumble for the turkey.
• Leftovers keep well refrigerated for 3 days. Reheat in a 350°F oven until warmed through to keep peppers tender.