Stuffed Peppers With Thai Curry Rice and Mushrooms

"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"
photo by Jostlori photo by Jostlori
photo by Jostlori
photo by loof751 photo by loof751
Ready In:
1hr 50mins




  • Bring a pot of water to a boil.
  • 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.
  • 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.
  • In a saucepan, heat 1 tbl grapeseed oil or melt 1 tbl of the butter.
  • Add the shallots and garlic, season with salt, and cook over medium heat until softened.
  • Add the rice and cook, stirring, until toasted, about 4 minutes.
  • 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.
  • Meanwhile, preheat the oven to 350 deg.
  • 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.
  • Add the mushrooms, cover and cook, stirring, until tender, about 5 minutes. Uncover and cook, stirring, until the mushrooms are browned, about 4 minutes.
  • Add the spinach and cook until wilted, about 1 minute.
  • In a large bowl, combine the rice and the vegetables, add the chopped basil and lemon juice, and mix well.
  • Stuff the peppers and place in a shallow glass or ceramic baking dish.
  • Cover with foil and bake until the rice is heated through, about 45 minutes.
  • Garnish with additional whole Thai basil leaves, if desired.

Questions & Replies

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  1. 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.
  2. 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.
  3. 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. 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.
  5. 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, 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!


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