Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H. It’s time to bust out another stuffed pepper recipe, because I’m basically crazy for chili peppers - or should I say “mad”? - and love to stuff them with all sorts of wild and delicious things. Like coconut rice! And seared shrimp! And Caribbean-style hot sauce! Drool. I pulled a couple Corno di Toro Gialla sweet peppers from our garden for this recipe, but you can use other sweet peppers you’re able to find. Get larger ones if you can, but if not, go with bright yellow, orange, or red bell peppers, which are usually pretty easy to get from the grocer. Just look at these babies. “Mike! Make us into food!” I shall oblige them. Heat up a good sized pot and cook your spicier peppers in coconut oil until they are softened, then add your rice with water and simmer until the rice is nice and fluffy and coconut-y. They don’t take long to cook at all. Use coconut oil for a bit more of that flavor. I used this recipe, one of my personal homemade favorites - Caribbean-Style Mango-Habanero Hot Sauce Recipe. Stuff the peppers and bake them at 350 degrees for 20 minutes, or until they are to your liking. Top them off with some garnish and extra hot sauce and you’re good to go! You’ll get all sorts of craveable spice and Caribbean flavor in each bite.
