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Stuffed Peppers With Thai Curry Rice and Mushrooms Recipe

Stuffed Peppers With Thai Curry Rice and Mushrooms Recipe

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Stuffed Peppers With Thai Curry Rice and Mushrooms

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Ingredients:

Serving

4 large bell peppers
2 tbsp grapeseed oil or 2 tbsp 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 tbsp minced fresh ginger
1 tbsp 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 tbsp fresh lemon juice
thai basil (to garnish )

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	277.66 Kcal (1163 kJ)
Calories from fat	147.44 Kcal
		% Daily Value*
Total Fat	16.38g	25%
Cholesterol	16.12mg	5%
Sodium	189.49mg	8%
Potassium	1083.98mg	23%
Total Carbs	27.6g	9%
Sugars	12.55g	50%
Dietary Fiber	9.22g	37%
Protein	11.81g	24%
Vitamin C	139.8mg	233%
Vitamin A	4.5mg	151%
Iron	54.8mg	305%
Calcium	242.5mg	24%

Amount Per 100 g
Calories	62.79 Kcal (263 kJ)
Calories from fat	33.34 Kcal
		% Daily Value*
Total Fat	3.7g	25%
Cholesterol	3.64mg	5%
Sodium	42.85mg	8%
Potassium	245.12mg	23%
Total Carbs	6.24g	9%
Sugars	2.84g	50%
Dietary Fiber	2.09g	37%
Protein	2.67g	24%
Vitamin C	31.6mg	233%
Vitamin A	1mg	151%
Iron	12.4mg	305%
Calcium	54.8mg	24%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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