Stuffed Peppers With Thai Curry Rice And Mushrooms Recipes

STUFFED PEPPERS WITH THAI CURRY RICE AND MUSHROOMS

Steps:

• Bring a pot of water to a boil.
• 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.
• Using tongs or a large skimmer, carefully transfer the peppers to paper towels and drain, upside down. Reserve 1 1/2 cups of the cooking water.
• In a saucepan, heat 1 tbl grapeseed oil or melt 1 tbl of the butter.
• Add the shallots and garlic, season with salt, and cook over medium heat until softened.
• Add the rice and cook, stirring, until toasted, about 4 minutes.
• Stir in the coconut milk, ginger, curry paste and reserved cooking water, bring to a simmer; cover and cook over low heat until liquid is absorbed, about 25 minutes.
• Meanwhile, preheat the oven to 350 deg.
• In a large skillet, heat the remaining oil or butter. Add the diced bell pepper tops and jalapeno, and cook over medium heat until tender, about 5 minutes.
• Add the mushrooms, cover and cook, stirring, until tender, about 5 minutes. Uncover and cook, stirring, until the mushrooms are browned, about 4 minutes.
• 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 lemon 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 45 minutes.
• Garnish with additional whole Thai basil leaves, if desired.

ACORN SQUASH STUFFED WITH MUSHROOMS AND RICE

Steps:

• Preheat oven to 450 degrees. Line a rimmed baking sheet with foil and season cut sides of squash with salt and pepper. Drizzle with 1 tablespoon oil, and turn cut sides down. Roast until tender, about 35 minutes.
• Meanwhile, in a medium straight-sided skillet, heat remaining 2 tablespoons oil over medium-high. Add mushrooms, onion, and thyme; season with salt and pepper. Saute until mushrooms are golden, 8 minutes. Add rice and broth and bring to a boil; cover and reduce heat to low. Cook until liquid is absorbed, 20 minutes.
• Remove squash from oven and heat broiler. Carefully scoop out 2 to 3 tablespoons flesh from each squash half and stir into rice; season with salt and pepper. Divide rice mixture among squash halves, sprinkle with Parmesan, and broil until melted, 2 minutes.

STUFFED GREEN PEPPERS WITH RICE AND MUSHROOMS

Steps:

• Rinse the peppers under warm running water.
• Cut a slice from a stem end of each pepper (about ½ inch thick).
• Remove the core, white veins, and seeds.
• Fill a medium size pot with water and bring to boil.
• Place the peppers, and the tops, into the boiling water and cook for 5 minutes.
• Remove peppers and cool.
• Arrange peppers in a shallow baking dish.
• Sauté chopped onions in canola oil to a golden color.
• Add mushrooms and garlic, and sauté for 3 minutes.
• Mix the rice and mushrooms, and season with Italian seasoning, salt and pepper, to taste.
• Fill the peppers with the rice filling.
• Place the pepper top slices over the filling.
• Pour ¼ cup of vegetable broth into each pepper, and pour the remaining broth into the pan.
• Bake uncovered, at 350 degrees F, for 30 minutes.