Red Bell Peppers Filled With Curried Rice Recipes

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STUFFED PEPPERS WITH THAI CURRY RICE AND MUSHROOMS



Stuffed Peppers With Thai Curry Rice and Mushrooms image

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

Provided by duonyte

Categories     Long Grain Rice

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 15

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)

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.

STUFFED RED BELL PEPPERS WITH RICE, PINE NUTS AND CURRANTS



Stuffed Red Bell Peppers With Rice, Pine Nuts and Currants image

Choose peppers that can stand up easily, as they are baked upright. Garnish with lemon wedges. Published in the Jerusalem Post, Sept. 07.

Provided by Yaffa

Categories     Peppers

Time 1h45m

Yield 6-7 serving(s)

Number Of Ingredients 13

5 tablespoons extra virgin olive oil
3 onions, finely chopped
3/4 cup long-grain white rice
1/4 cup pine nuts
2 tablespoons raisins
2 small tomatoes, chopped
1 -2 tablespoon of fresh mint or 2 teaspoons dried mint
1/4 teaspoon ground allspice
1/2 teaspoon sugar
1/2 teaspoon lemon juice
salt and pepper
2 3/4 cups vegetable broth
6 -7 small red peppers (total weight about 1-1 1/3 kg.)

Steps:

  • Heat 3 T olive oil in a saute pan, add onions and saute over medium heat for 10 minutes. Add rice and pine nuts and stir 5 minutes over low heat. Add currants, tomatoes, mint, allspice, sugar, lemon juice, salt and pepper; cook 2 minutes.
  • Add 1 1/4 cups broth and bring to a boil. Cover and cook over low heat for 12 minutes or until liquid is absorbed.
  • Taste and adjust seasoning; rice will be only partially cooked.
  • Preheat oven to 175°C Cut a slice off stem end of peppers, leaving stem on. Reserve slice; remove core and seeds from inside pepper.
  • Spoon stuffing into peppers and cover with reserved slices.
  • Stand them in a baking dish in which they just fit.
  • Add 1 1/2 cups broth or hot water to dish.
  • Sprinkle peppers with 2T oil.
  • Cover and bake for 1 hour or until peppers are tender, basting occasionally and adding a little more water if needed.

Nutrition Facts : Calories 281.5, Fat 15.6, SaturatedFat 1.9, Sodium 6.8, Carbohydrate 33.6, Fiber 3.3, Sugar 8.8, Protein 4.1

RED BELL PEPPERS FILLED WITH CURRIED RICE



Red Bell Peppers Filled with Curried Rice image

Can be prepared in 45 minutes or less.

Yield Serves 6 as a side dish

Number Of Ingredients 8

1 cup short-grain rice (available at Oriental markets and some supermarkets)
3 small red bell peppers, halved lengthwise and the seeds and ribs discarded
1/2 cup sliced almonds
3 tablespoons unsalted butter
1 1/2 teaspoons curry powder
1/2 cup raisins, chopped coarse
4 scallions, chopped fine
cayenne to taste

Steps:

  • In a heavy saucepan combine the rice, 1 1/2 cups water, and salt to taste, bring the water to a boil, and cook the rice, covered, over low heat for 15 to 20 minutes, or until the water is absorbed and the rice is tender. In a kettle of boiling salted water blanch the bell pepper halves for 4 minutes, plunge them into a bowl of ice and cold water to stop the cooking, and let them drain well on paper towels.
  • In a skillet cook the almonds in the butter over moderate heat, stirring occasionally, until they begin to turn golden, add the curry powder, and cook the mixture, stirring, for 30 seconds. Add the raisins, the scallions, and 1/2 cup water and cook the mixture, stirring occasionally, until the liquid is reduced to about 1/3 cup. In a bowl combine well the rice, the almond mixture, the cayenne, and salt to taste, divide the mixture among the bell pepper halves, and serve the bell peppers at room temperature.

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