Bell Peppers with Shrimp and Coconut Rice - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Laraine Perri
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
Instructions
- 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.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Basil.
Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.
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