Stuffed Peppers with Thai Curry Rice and Mushrooms

Name: Stuffed Peppers with Thai Curry Rice and Mushrooms
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 40
Cuisine: Thai, Asian
Ingredients: 4 larges bell peppers; 1 Tbsp minced fresh ginger; 4 garlic cloves, minced; 2 Tbsps unsalted butter, or grapeseed oil; 1 large jalapeño, finely chopped with seeds; 1 Tbsp fresh lemon juice; 340 grams oyster mushrooms, cut into 1/2-inch pieces; 40 servings Salt; 2 mediums shallots, minced; 946 milliliters chopped spinach; 59 milliliters chopped Thai basil, plus more for garnish; 1 Tbsp Thai red curry paste; 118 milliliters unsweetened coconut milk; 177 milliliters long-grain white rice

Stuffed Peppers with Thai Curry Rice and Mushrooms might be just the Asian recipe you are searching for. Watching your figure? This gluten free and vegan recipe has 35 calories, 1g of protein, and 2g of fat per serving. This recipe covers 4% of your daily requirements of vitamins and minerals. This recipe serves 40. If you have coconut milk, lemon juice, thai curry paste, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 1 hour and 30 minutes.

Instructions

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.

Ingredients you will need

Peppers

Water

Equipment you will use

Paper Towels

Tongs

Pot

In a saucepan, melt 1 tablespoon of the butter.

Ingredients you will need

Butter

Equipment you will use

Sauce Pan

Add the shallots and garlic, season with salt and cook over moderate heat until softened, 3 minutes.

Ingredients you will need

Shallot

Garlic

Salt

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.

Ingredients you will need

Coconut Milk

Curry Paste

Ginger

Pepper

Water

Rice

Meanwhile, preheat the oven to 35

Equipment you will use

Oven

In a large skillet, heat the remaining 1 tablespoon of butter.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add the diced bell pepper tops and the jalapeo and cook over moderate heat, stirring, until tender, 5 minutes.

Ingredients you will need

Bell Pepper

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.

Ingredients you will need

Mushrooms

Add the spinach and cook, stirring, until wilted, 1 minute.

Ingredients you will need

Spinach

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.

Ingredients you will need

Lemon Juice

Vegetable

Peppers

Basil

Rice

Salt

Equipment you will use

Baking Pan

Oven

Aluminum Foil

Garnish with basil leaves and serve.

Ingredients you will need

Fresh Basil

Equipment

Ingredients

Servings:

4larges

bell peppers 1Tbsp

minced fresh ginger 4

garlic cloves, minced 2Tbsps

unsalted butter, or grapeseed oil 1large

jalapeño, finely chopped with seeds 1Tbsp

fresh lemon juice 340grams

oyster mushrooms, cut into 1/2-inch pieces 40servings

Salt 2mediums

shallots, minced 946milliliters

chopped spinach 59milliliters

chopped Thai basil, plus more for garnish 1Tbsp

Thai red curry paste 118milliliters

unsweetened coconut milk 177milliliters

long-grain white rice

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Thai on the menu? Try pairing with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Fram Wines Chenin Blanc with a 5 out of 5 star rating seems like a good match. It costs about 32 dollars per bottle.