Thai Curry Stuffed Peppers
Today I have a unique twist on the average stuffed pepper recipe-Thai Curry Stuffed Peppers-SO FLAVORFUL!
Ingredients
- 3 Bell Pepper (cut in half) (or 2 if you don't want the different color peppers)
- 2 tablespoons olive oil
- 2 shallots
- 2 garlic cloves
- 1 lb ground turkey
- salt and pepper to taste
- pinch of red pepper flakes (optional)
- 1 tablespoon ginger (or galangal)
- 1 tablespoon curry paste (We used Panang Curry Paste)
- 1 teaspoon brown sugar (or palm sugar)
- 1 tablespoon fresh lime juice
- 3/4 lb mushrooms
- 4 cups baby spinach
- Thai basil or basil for garnish
- 1 Tablespoon Cilantro for garnish
- 1 cup cup rice
- 1 can coconut milk
- 1/4 cup water
- 1/2 teaspoon salt
For the Coconut Rice:
Instructions
- For the rice:
- In a medium sized pot, add 1/4 cup water, coconut milk, rice and salt. On high heat bring to a boil, as soon as it starts to boil turn the heat down to low and cover and let simmer for 20 minutes. Gently stir to fluff.
Rinse the rice using a wire strainer until the water runs clear.
- Preheat the oven to 350 deg.
- Bring a pot of water to a boil.
- Slice the tops off the peppers. 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 a colander to drain, upside down.
- In a saucepan, heat 1 tablespoon olive oil. Add the shallots, garlic, and mushrooms; season with salt, and cook over medium heat until softened. Set aside.
- In a large skillet, cook ground turkey, stir in the ginger and curry paste. If you want things extra spicy, add the red pepper flakes.
- Add the spinach and cook until wilted, about 1 minute.
- In a large bowl, combine the rice and the vegetables, add the chopped basil and lime juice, and mix well.
- Stuff the peppers and place in a shallow glass or ceramic baking dish.
- Cover with foil and bake until the rice is heated through, about 25 minutes.
- Garnish with additional basil leaves, if desired.
For the Peppers: