Pelau-Stuffed Peppers

Place 2 tablespoons of the oil in a Dutch oven or a large, heavy-bottomed pot over medium heat. When it shimmers, add the sugar and stir until incorporated. Cook, stirring occasionally, until the sugar dissolves and the mixture turns dark brown, about 5 minutes. Add the squash or eggplant, 1 1/2 cups of the scallions, the garlic, and the measured salt; season with pepper; and stir to coat the squash or eggplant. Cook until the squash or eggplant has softened, about 4 minutes.

Add the tomato, thyme, oregano, and tomato paste and stir. Add the coconut milk and stir to incorporate. Reduce the heat to medium low, cover with a tight fitting lid, and simmer until slightly thickened, about 10 minutes.

Add the rice and black-eyed peas, stir to incorporate, cover, and cook, stirring occasionally, until the rice is done and the vegetables are tender, about 20 to 30 minutes.

Meanwhile, heat a grill to medium low (about 325°F). Rub the outside of the peppers with remaining 1 tablespoon of vegetable oil and season both inside and out with salt and pepper.

Remove the rice mixture from the heat and let it stand covered for about 5 minutes. Stir in the remaining scallions and the cilantro, lime juice, and lime zest. Divide the mixture evenly among the peppers (about 1/2 cup pelau per pepper half). Grill, covered, until the peppers are soft and just starting to char, about 30 minutes.