Stuffed Peppers With Thai Curry Rice and Mushrooms

Recipe by duonyte
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.