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

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.
Most Helpful

4 5

We liked these peppers, especially the Thai basil in the rice and garnish, which I used from my garden. I used red bell peppers from the farmer's market. Like another reviewer, I thought the taste of the coconut could have been more pronounced. While the recipe has a lot of great, flavorful ingredients, the end result was a little bland. I ended up melting some cheese on top of mine.

5 5

We love Thai food and this was delicious. I did use multi colored peppers instead of all green bell peppers. I just ate the stuffing because I do not like any kind of bell peppers. It was very flavorful and easy to make. Thank you for posting this great recipe.

4 5

A nice change of pace on stuffed peppers! I did use the green peppers, but next time I might try other colors as the green has a stronger flavor. Enjoyed the flavors in the rice -- next time I think I will use coconut oil vs. grapeseed oil to increase the flavor of the coconut milk as I love the combination of red curry paste with it. Served this dish with a side salad. Made for PRMR, March, 2013.