Stuffed Peppers with Thai Curry Rice and Mushrooms

Ingredients

• 4 large bell peppers 
• 1 tablespoon ginger fresh minced
• 4  garlic cloves minced
• 2 tablespoons grapeseed oil unsalted
• 1 large jalapeño with seeds finely chopped
• 1 tablespoon juice of lemon fresh
• 0.8 pound oyster mushrooms cut into 1/2-inch pieces
• 40 servings salt 
• 2 medium shallots minced
• 4 cups pkt spinach chopped
• 0.3 cup thai basil plus more for garnish chopped
• 1 tablespoon thai curry paste red
• 0.5 cup coconut milk unsweetened
• 0.8 cup rice long-grain white

Equipment

• frying pan
• paper towels
• sauce pan
• oven
• pot
• baking pan
• aluminum foil
• tongs

Directions

1. Bring a pot of water to a boil. Slice the tops off the peppers and cut the tops into 1/4-inch dice; discard the cores and stems. Boil the hollowed out peppers until just tender, 4 minutes. Using tongs, carefully transfer the peppers to paper towels to drain, cut side down. Reserve 1 1/2 cups of the cooking water.
2. In a saucepan, melt 1 tablespoon of the butter.
3. Add the shallots and garlic, season with salt and cook over moderate heat until softened, 3 minutes.
4. Add the rice and cook, stirring, until toasted, 4 minutes. Stir in the coconut milk, ginger, curry paste and the 1 1/2 cups of reserved pepper water and bring to a simmer. Cover and cook over low heat until the liquid is absorbed, 25 minutes.
5. Meanwhile, preheat the oven to 35
6. In a large skillet, heat the remaining 1 tablespoon of butter.
7. Add the diced bell pepper tops and the jalapeo and cook over moderate heat, stirring, until tender, 5 minutes.
8. Add the mushrooms, cover and cook, stirring a few times, until tender, 5 minutes. Uncover and cook, stirring, until the mushrooms are browned, 4 minutes longer.
9. Add the spinach and cook, stirring, until wilted, 1 minute.
10. Add the vegetable mixture to the rice and stir in the basil and lemon juice. Season with salt. Fill the peppers with the rice mixture and set them in a shallow glass or ceramic baking dish. Cover with foil and bake for about 45 minutes, until the rice filling is heated through.
11. Garnish with basil leaves and serve.