1. Slice off the tops of the peppers and remove and discard the seeds and membranes. Removing the stems, chop the pepper tops and set aside. Arrange the peppers upright in a 5 1/2-6 quart slow cooker. 2. Heat 1 tablespoons of the oil in a large skillet over medium heat. Add the onion and chopped pepper tops, cover and cook until softened, about 5 minutes. 3. In a medium-size bowl, combine the onion mixture, rice, coconut, cashews, basil, lime juice and sugar and season with salt and pepper to taste. Chop one half of the mango and add to the stuffing. Mix well and spoon into the pepper cavities, packing it lightly. Cover and cook on LOW for 4 hours, until the peppers are tender but still hold their shape. 4. Cut remaining mango half into thin slices and use to garnish the peppers when they are ready to serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
