Stuffed Peppers With Thai Curry Rice And Mushrooms - cooking recipe

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)

Preparation

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.