Bell Peppers with Shrimp and Coconut Rice

Ingredients

• 0.3 teaspoon pepper black
• 0.3 cup basil fresh chopped
• 1 tablespoon ginger fresh chopped
• 4 teaspoons garlic chopped
• 1 cup jasmine rice rinsed drained
• 0.8 teaspoon kosher salt 
• 0.8 cup coconut milk light
• 2 tablespoons juice of lime fresh
• 1 teaspoon lime zest finely grated
• 4 medium bell peppers red
• 0.3 cup roasted unsalted roughly chopped
• 1 pound shrimp frozen thawed deveined peeled
• 1 teaspoon sugar 
• 4 teaspoons vegetable oil 

Equipment

• frying pan
• paper towels
• oven
• pot
• baking pan
• aluminum foil

Directions

1. Heat oven to 350°. In a medium pan over medium heat, heat oil. Cook ginger and garlic, 1 minute.
2. Add rice and cook, 2 minutes.
3. 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.
4. 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.
5. Place bell peppers open side up in a baking dish with tops alongside; stuff with rice mixture.
6. Pour an inch of water in bottom of dish. Cover with foil andbake until warm, 15 minutes.
7. Self