Step 1: Gather all of the ingredients for the coconut rice.

Step 2: Combine the rinsed rice, chicken stock, coconut milk, and salt in a rice cooker (or a medium saucepan).

Step 3: Add the butter on top.

Step 4: Stir gently and cook, stirring occasionally, until the rice is almost done but still slightly firm in the center (al dente).

Step 5: When the rice is ready, fluff and set aside uncovered to cool.

Step 6: Meanwhile, gather the ingredients for the peppers and lightly coat a baking dish with cooking spray.

Step 7: Prepare the peppers and place them open side up in the baking dish. Set aside.

Step 8: Gather all of the ingredients for the filling.

Step 9: Place the cottage cheese in a cheesecloth-lined strainer over the sink and drain for 30 mins.* Set aside.

*TIP: For firmer cheese, gently squeeze the cloth.

Step 10: Meanwhile, heat the sunflower oil in a large skillet over MEDIUM-HIGH heat for 4 mins and preheat the oven to 350°F/180°C.

Step 11: Add the curry powder to the hot oil.

Step 12: Cook, stirring frequently, for 1-2 mins, until fragrant (it will clump, just flatten and stir).

Step 13: Add the frozen diced onions, garlic, ginger, ½ of the salt (¾ tsp), chili powder, ground black pepper, and paprika.

Step 14: Add the drained diced tomatoes.

Step 15: Stir until thoroughly combined.

Step 16: Cook, stirring occasionally, until the liquid is reduced, the onions are softened, and the aromatics are fragrant, about 10 mins.

Step 17: Add the ground chicken to the skillet along with the remaining salt (¾ tsp).

Step 18: Cook, breaking up the chicken, until cooked through and the liquid is fully evaporated, about 12 mins.

Step 19: Remove from heat, add the juice from one lime, and stir.

Step 20: Add the Worcestershire, honey, butter, and MSG (optional).

Step 21: Stir until the butter is melted, then let cool, uncovered, for 15 mins.*

*TIP: Cooling prevents the rice from getting gummy and keeps the cottage cheese from becoming watery when added to the filling.

Step 22: Once the rice and filling base are cool, add the rice and drained cottage cheese to the skillet.

Step 23: Gently mix until combined.

Step 24: Spoon the filling into the peppers, pressing gently and mounding slightly so each holds about ¾ cup (depending on pepper size, you may have extra).

Step 25: Cover with foil and bake in the preheated oven for 35 mins.

Step 26: Remove the foil.

Step 27: Top with shredded Monterey Jack and freshly cracked black pepper (about 5 cranks per pepper).

Step 28: Bake for 10 mins more, until melted and tender. Remove from the oven and preheat the broiler for 5 mins.

Step 29: Return to the oven and BROIL 6 inches below the broiler for 2-3 mins, until lightly browned.

Step 30: Let rest for 5 mins, then serve with warm naan, mustard greens, and a lemon wedge. Top with freshly cracked black pepper to taste.