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
- Slice the tops of the bell peppers off and scoop out the insides.
- 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.
- 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.
- Add more oil if needed and add the rice. Stir.
- Add the coconut milk, curry sauce, and water and bring to a boil.
- Cover and simmer on low heat for 20 minutes, until the rice absorbs all of the liquid.
- Add the spinach, raisins and almonds, stir and cover for 5 minutes.
- Preheat the oven to 350 degrees F.
- Stuff the peppers with the filling and bake in a shallow baking dish covered with foil for 30 minutes.
- Serve the peppers with the extra rice filling.
Makes 2 stuffed peppers
Recipe by My San Francisco Kitchen at https://www.mysanfranciscokitchen.com/thai-vegetarian-stuffed-peppers/
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