Stuffed Peppers with Thai Curry Rice and Mushrooms


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”


  • 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)


  1. Bring a pot of water to a boil.
  2. 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.
  3. Using tongs or a large skimmer, carefully transfer the peppers to paper towels and drain,