Best Stuffed Peppers With Thai Curry Rice And Mushrooms Recipes

STUFFED PEPPERS WITH THAI CURRY RICE AND MUSHROOMS

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.

THAI-STYLE CHICKEN STUFFED BELL PEPPERS

Steps:

• Preheat oven to 400°F.
• Cut the tops off of the peppers and scrape out the insides.
• Once cleaned out, place peppers in a casserole dish.
• Brown the chicken.
• Drain off excess fat.
• In a bowl, combine the salsa, peanut butter, soy sauce, ginger, lime juice and peanuts.
• Fold into the chicken.
• Spoon the mixture into the peppers.
• Add 4 tablespoons of hot water to bottom of baking dish.
• Cover the baking dish and bake for approximately 30 minutes or until peppers are tender.