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Stuffed Peppers with Thai Curry Rice and Mushrooms
© Kana Okada

Stuffed Peppers with Thai Curry Rice and Mushrooms

  • ACTIVE: 40 MIN
  • TOTAL TIME: 1 HR 30 MIN
  • SERVINGS: 4
  • MAKE-AHEAD
  • VEGETARIAN

Emilee and Jere Gettle make this hearty vegetarian dish when bell peppers are at their peak in late summer.

  1. 4 large bell peppers
  2. 2 tablespoons unsalted butter or grapeseed oil
  3. 2 medium shallots, minced
  4. 4 garlic cloves, minced
  5. Salt
  6. 3/4 cup long-grain white rice
  7. 1/2 cup unsweetened coconut milk
  8. 1 tablespoon minced fresh ginger
  9. 1 tablespoon Thai red curry paste
  10. 1 large jalapeño, finely chopped with seeds
  11. 3/4 pound oyster mushrooms, cut into 1/2-inch pieces
  12. 4 cups chopped spinach
  13. 1/4 cup chopped Thai basil, plus more for garnish
  14. 1 tablespoon fresh lemon juice
  1. Bring a pot of water to a boil. Slice the tops off the peppers and cut the tops into 1/4-inch dice; discard the cores and stems. Boil the hollowed out peppers until just tender, 4 minutes. Using tongs, carefully transfer the peppers to paper towels to drain, cut side down. Reserve 1 1/2 cups of the cooking water.
  2. In a saucepan, melt 1 tablespoon of the butter. Add the shallots and garlic, season with salt and cook over moderate heat until softened, 3 minutes. Add the rice and cook, stirring, until toasted, 4 minutes. Stir in the coconut milk, ginger, curry paste and the 1 1/2 cups of reserved pepper water and bring to a simmer. Cover and cook over low heat until the liquid is absorbed, 25 minutes.
  3. Meanwhile, preheat the oven to 350°. In a large skillet, heat the remaining 1 tablespoon of butter. Add the diced bell pepper tops and the jalapeño and cook over moderate heat, stirring, until tender, 5 minutes. Add the mushrooms, cover and cook, stirring a few times, until tender, 5 minutes. Uncover and cook, stirring, until the mushrooms are browned, 4 minutes longer. Add the spinach and cook, stirring, until wilted, 1 minute.
  4. Add the vegetable mixture to the rice and stir in the basil and lemon juice. Season with salt. Fill the peppers with the rice mixture and set them in a shallow glass or ceramic baking dish. Cover with foil and bake for about 45 minutes, until the rice filling is heated through. Garnish with basil leaves and serve.

Suggested Pairing

Bright, tropical California Sauvignon Blanc.

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