Coconut Curry Forbidden Rice-Stuffed Peppers

Adapted from Food & Wine (August 2011)

I took quite a few liberties with this recipe, adding black rice in place of the more traditional long-grain white rice and adding a helping of edamame for additional protein. I love the bright colors and the Asian themed flavors here.

  • 4 large red bell peppers
  • 2 tablespoons canola oil, divided
  • 4 garlic cloves, pressed
  • 1 cup black (forbidden) rice
  • 1 tablespoon fresh grated ginger
  • 1 tablespoon soy sauce
  • scant 3/4 cup coconut milk (one small 5.46 oz. can)
  • 1 teaspoon red curry paste
  • 2 cups chicken or vegetable broth, divided
  • 4 oz. chopped assorted mushrooms
  • Kosher salt
  • 4 cups lightly packed fresh spinach, roughly chopped
  • 2/3 cup cooked edamame
  • 2 green onions, sliced (white and light green parts)
  • 1 tablespoon seasoned rice vinegar
  • 8 large basil leaves, julienned
  • Preheat oven to 400 degrees F.
  • Core the peppers, remove all seeds and slice a very thin layer off the bottom to help them stand up in a pan. Set the peppers in a glass baking dish.
  • In a medium saucepan, warm 1 tablespoon of canola oil over medium heat. Add the garlic to the pan and stir until fragrant, about 1 minute. Add the black rice to the pan, stirring to coat the grains with oil and garlic. The rice will be nicely toasted after about 2 minutes. Add the ginger, soy sauce, coconut milk and red curry paste. Stir to combine, then add 1-1/2 cups chicken broth. Increase heat to high and bring to a boil, then reduce heat to low and cover until the liquid is fully absorbed, about 30 minutes.
  • While rice is cooking, warm the remaining tablespoon of canola oil in a large skillet over medium high heat. Add the mushrooms to the pan and sprinkle lightly with kosher salt. Cook the mushrooms until they begin to brown and release their water, about 5 minutes. Add the chopped spinach to the pan and toss just until wilted, about 1 minute. Remove the pan from the heat and stir in the edamame, green onions and rice vinegar. Add the vegetables to the rice, stirring gently.
  • Stuff the peppers with the rice mixture (if you stuff each pepper to the rim, you will have 1/2 to 1 cup of the rice filling leftover). Pour the remaining 1/2 cup chicken broth in the bottom of the baking dish. Cover with foil and bake for 45 minutes. Garnish with additional basil and serve hot.
  • Quick Tips
  • 1. Choose bell peppers that are more short and squat in shape, rather than the longer, skinny variety. These shorter peppers will be better for stuffing and standing up in the pan during baking.
  • 2. Additional filling can be covered and stored in the refrigerator for the next day. It makes a tasty lunch on its own!
  • 3. If you like a bit more kick, use more red curry paste. I used a full tablespoon, which was perfect for the adults but just a bit too spicy for the kids.

Preparation time: 20 minute(s)

Cooking time: 1 hour(s) 15 minute(s)

Number of servings (yield): 4

One response to “Coconut Curry Forbidden Rice-Stuffed Peppers”

  1. Stephanie B. says:

    Love. Love. Love. This recipe. I use Bok Choy in place of the spinach. Second time I made it with Quinoa inplace of the rice. Not worth it. Forbidden Rice is the way to go.

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