Stuffed Peppers With Thai Curry Rice and Mushrooms

Submitted by duonyte

"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"

 

• Ready In: 1hr 50mins
• Ingredients: 15
• Serves: 4

ingredients

• 4 large bell peppers
• 2 tablespoons grapeseed oil or 2 tablespoons unsalted butter
• 2 medium shallots, minced
• 4 garlic cloves, minced
• salt, to taste
• 3⁄4 cup long-grain rice
• 1⁄2 cup unsweetened coconut milk
• 1 tablespoon minced fresh ginger
• 1 tablespoon Thai red curry paste
• 1 large jalapeno, chopped with seeds
• 3⁄4 cup oyster mushroom, cut into 1/2 in pieces
• 4 cups chopped spinach
• 1⁄4 cup chopped Thai basil
• 1 tablespoon fresh lemon juice
• Thai basil (to garnish)

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.

Reviews

[Jostlori]

Great peppers! I halved the recipe for the two of us, and based on past reviews, made a couple of changes. For increased flavor, I upped the coconut milk, curry paste, garlic, and Thai basil. I thought the flavors melded together so well, and we really liked these. Next time, I'll probably use red peppers, since we like them better. Thanks for sharing- it's a keeper! Made for play in For Your Consideration game on Food, Friends & Fun.

 

[Dr. Jenny]

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.

 

[mandabears]

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.

 

[DailyInspiration]

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.

 

[websteph]

This is such a unique twist on the average stuffed pepper recipe--SO FLAVORFUL! Whenever I get the chance to grab some fresh produce from http://www.wishfarms.com, I always will get some bell peppers to try out a new stuffed pepper recipe. So last week, I tried this one. Love the different flavors so my family doesn't get bored of the same old thing. Thanks for sharing!