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
Provided by duonyte
Categories Long Grain Rice
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- 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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #preparation #occasion #main-dish #rice #vegetables #oven #summer #vegan #vegetarian #stove-top #dietary #seasonal #mushrooms #pasta-rice-and-grains #long-grain-rice #peppers #equipment #4-hours-or-less #from-scratch
You'll also love
Angello-San pro's
[email protected]I'm not sure what went wrong, but my dish turned out really bland. I think I might have used the wrong type of curry paste.
Shahbaz ali 786
[email protected]I made this dish for a potluck and it was a huge success. Everyone loved it!
md mamon
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The flavors are incredible.
NickPlayz
[email protected]I'm not a huge fan of mushrooms, but I loved them in this dish. They added a nice earthy flavor.
Naseem khan Khan saab 1234
[email protected]I've made this dish several times and it's always a hit. It's a great way to use up leftover rice and vegetables.
Charles Huff
[email protected]This is my new favorite recipe! I love the way the flavors of the Thai curry and jasmine rice complement each other.
Tshenolo Shale
[email protected]This recipe was a total failure. The rice was undercooked and the filling was bland. I would not recommend it.
Brejune Jacobs
[email protected]Delicious! The perfect balance of sweet, sour, and spicy.
Hael Encinas
[email protected]I found the instructions to be a bit confusing, but the dish turned out great in the end. I'll definitely be making this again.
Klaidi Gjika
[email protected]Amazing! This dish was a hit at my dinner party. Everyone raved about the flavors.
Samuel Agyei
[email protected]This recipe was a bit too spicy for my taste, but overall it was still enjoyable. I would recommend using less chili paste next time.
Mariana Alexandra
[email protected]Meh.
Simrah Omar
[email protected]I'm not usually a fan of stuffed peppers, but this recipe changed my mind. The Thai curry filling was so flavorful and creamy, and the jasmine rice was cooked to perfection. I'll definitely be making this again.
MASTER BARBER MIKE KASIEM
[email protected]5 stars for this recipe! It's a keeper. I followed the instructions precisely and the results were outstanding.
Badrul Islam
[email protected]This dish was an absolute delight! The combination of flavors from the Thai curry, jasmine rice, and mushrooms was simply divine. I especially loved the addition of bell peppers, which added a nice crunch and sweetness to the dish.