Thai Vegetarian Stuffed Peppers
Prep time: 15 mins
Cook time: 50 mins
Total time: 1 hour 5 mins
  • *Note: this recipe makes enough for 2 people. You can double this recipe to serve 4*
  • 2 red bell peppers
  • 1 tbsp olive oil
  • 2 garlic cloves, chopped
  • 1 shallot, thinly sliced
  • ⅔ cup chopped white mushrooms
  • 1 cup jasmine rice
  • ½ cup coconut milk
  • 1 cup yellow curry sauce
  • ¼ cup filtered water
  • ½ tsp crushed red peppers
  • 1 cup uncooked spinach
  • ⅓ cup raisins
  • ¼ cup sliced almonds
  1. Slice the tops of the bell peppers off and scoop out the insides.
  2. Bring a pot of water to boil, then add the peppers. Cook for 4 minutes, then drain the water and set the peppers aside to cool.
  3. Heat the oil in a pot over medium heat and add the garlic, shallots and mushrooms. Cook for about 7 minutes, until mushrooms have browned, stirring occasionally.
  4. Add more oil if needed and add the rice. Stir.
  5. Add the coconut milk, curry sauce, and water and bring to a boil.
  6. Cover and simmer on low heat for 20 minutes, until the rice absorbs all of the liquid.
  7. Add the spinach, raisins and almonds, stir and cover for 5 minutes.
  8. Preheat the oven to 350 degrees F.
  9. Stuff the peppers with the filling and bake in a shallow baking dish covered with foil for 30 minutes.
  10. Serve the peppers with the extra rice filling.
Makes 2 stuffed peppers
Recipe by My San Francisco Kitchen at