Thai Curry Stuffed Peppers
4 large bell peppers
2 tbsp. unsalted butter or grapeseed oil
2 medium shallots, minced
4 garlic cloves, minced
3/4 c. long-grain white rice
1/2 c. unsweetened coconut milk
1 tbsp. minced fresh ginger
1 tbsp. Thai red curry paste
1 large jalapeño, finely chopped
3/4 lb. oyster mushrooms, cut into 1/2-inch pieces
4 c. chopped spinach
1/4 c. chopped Thai basil, plus more for garnish
1 tbsp. fresh lemon juice
Bring a pot of water to a boil.
Slice the tops off the peppers and cut the tops into 1/4-inch dice; discard the cores and stems.
Boil the hollowed out peppers until just tender, 4 minutes.
Using tongs, carefully transfer the peppers to paper towels to drain, cut side down.
Reserve 1 1/2 cups of the cooking water.
In a saucepan, melt 1 tablespoon of the butter.
Add the shallots and garlic, season with salt and cook over moderate heat until softened, 3 minutes.
Add the rice and cook, stirring, until toasted, 4 minutes.
Stir in the coconut milk, ginger, curry paste and the 1 1/2 cups of reserved pepper water and bring to a simmer.
Cover and cook over low heat until the liquid is absorbed, 25 minutes.
Meanwhile, preheat the oven to 350°.
In a large skillet, heat the remaining 1 tablespoon of butter.
Add the diced bell pepper tops and the jalapeño and cook over moderate heat, stirring, until tender, 5 minutes.
Add the mushrooms, cover and cook, stirring a few times, until tender, 5 minutes.
Uncover and cook, stirring, until the mushrooms are browned, 4 minutes longer.
Add the spinach and cook, stirring, until wilted, 1 minute.
Add the vegetable mixture to the rice and stir in the basil and lemon juice. Season with salt.
Fill the peppers with the rice mixture and set them in a shallow glass or ceramic baking dish.
Cover with foil and bake for about 45 minutes, until the rice filling is heated through.
Garnish with basil leaves and serve.