From Food.com
About This Recipe
“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”
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)
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,