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Bell Peppers with Shrimp and Coconut Rice

['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']

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.

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