Stuffed Peppers With Thai Curry Rice and Mushrooms
110 mins (prep 20, cooking 90)
15 ingredients
4 servings
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

Categories:  mushroom , pasta,-rice-and-grains , peppers , rice , seasonal , equipment , <-4-hours , long-grain-rice , time-to-make , vegan , main-dish , oven , summer , vegetarian , vegetable , from-scratch , stove-top ,
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Serving Size (58.13 g)
Servings 4
Amount per Serving
Calories 67.25 Calories from Fat 55.44
% Daily Value *
Total Fat 6.16g 37.93%
Saturated Fat 3.82g 76.47%
Trans Fat 0.24g %
Cholesterol 15.9mg 21.2%
Sodium 3.54mg 0.59%
Total Carbohydrate 2.44g 3.26%
Dietary Fiber 0.51 g 8.11%
Sugars 0.91 g %
Protein 1.62g 13.0%
Vitamin A 185.07IU% Vitamin C 1.87mg%
Calcium 8.54mg% Iron 0.27mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
large, long-grain rice, unsweetened coconut milk, minced fresh ginger, thai red curry paste, large, chopped spinach, thai basil, fresh lemon juice, thai basil