Stuffed Peppers With Thai Curry Rice and Mushrooms

Total Time
1hr 50mins
Prep
20 mins
Cook
1 hr 30 mins

This recipe comes from Jere and Emilee Gettle, who own an heirloom seed business. I prefer to use red, orange or yellow peppers instead of green. Omit the seeds from the jalapeno if you prefer. Featured in Food and Wine, 8/11

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Ingredients

Nutrition

Directions

  1. Bring a pot of water to a boil.
  2. Slice the tops off the peppers, and dice into 1/4 in pieces. Seed and core the peppers, and boil them until just tender, about 4 minutes.
  3. Using tongs or a large skimmer, carefully transfer the peppers to paper towels and drain, upside down. Reserve 1 1/2 cups of the cooking water.
  4. In a saucepan, heat 1 tbl grapeseed oil or melt 1 tbl of the butter.
  5. Add the shallots and garlic, season with salt, and cook over medium heat until softened.
  6. Add the rice and cook, stirring, until toasted, about 4 minutes.
  7. Stir in the coconut milk, ginger, curry paste and reserved cooking water, bring to a simmer; cover and cook over low heat until liquid is absorbed, about 25 minutes.
  8. Meanwhile, preheat the oven to 350 deg.
  9. In a large skillet, heat the remaining oil or butter. Add the diced bell pepper tops and jalapeno, and cook over medium heat until tender, about 5 minutes.
  10. Add the mushrooms, cover and cook, stirring, until tender, about 5 minutes. Uncover and cook, stirring, until the mushrooms are browned, about 4 minutes.
  11. Add the spinach and cook until wilted, about 1 minute.
  12. In a large bowl, combine the rice and the vegetables, add the chopped basil and lemon juice, and mix well.
  13. Stuff the peppers and place in a shallow glass or ceramic baking dish.
  14. Cover with foil and bake until the rice is heated through, about 45 minutes.
  15. Garnish with additional whole Thai basil leaves, if desired.