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.
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.
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.
Cut remaining mango half into thin slices and use to garnish the peppers when they are ready to serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	528.25 Kcal (2212 kJ)
Calories from fat	177.28 Kcal
		% Daily Value*
Total Fat	19.7g	30%
Cholesterol	32.24mg	11%
Sodium	216.16mg	9%
Potassium	612.72mg	13%
Total Carbs	77.71g	26%
Sugars	44.65g	179%
Dietary Fiber	7.26g	29%
Protein	12.03g	24%
Vitamin C	152mg	253%
Vitamin A	3mg	99%
Iron	51.6mg	287%
Calcium	44mg	4%

Amount Per 100 g
Calories	116.49 Kcal (488 kJ)
Calories from fat	39.09 Kcal
		% Daily Value*
Total Fat	4.34g	30%
Cholesterol	7.11mg	11%
Sodium	47.67mg	9%
Potassium	135.12mg	13%
Total Carbs	17.14g	26%
Sugars	9.85g	179%
Dietary Fiber	1.6g	29%
Protein	2.65g	24%
Vitamin C	33.5mg	253%
Vitamin A	0.7mg	99%
Iron	11.4mg	287%
Calcium	9.7mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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