Peppers Stuffed with Curried Rice & Veggies

Gosh, it’s been a while since I posted here. Not, obviously, because I haven’t been cooking but I have (to be honest) gotten a little bit lazy with writing the recipes up on the blog.


Anyway, the fabulous Anne Marie O’Connor inspired me to get back with it, as she posted a recipe on her blog made from the odds and sods in her kitchen. I was in the middle of looking at the fridge, cupboards and shelves here as well, trying to figure out what I was going to make for us. I had three bell peppers and mushrooms that needed to be used up and was trying to figure out how to tie them into a meal that would be delicious, nutritious and use nothing outside of what I had in the house.


So we ended up eating capsicums stuffed with curried rice and vegetables. ‘Twas yum! 🙂

Curried Rice and Vegetable-Stuffed Capsicums

3  Large Bell Peppers

3 Shallots

6 Cloves of Garlic

Knob of Fresh Ginger (about half the length of your thumb)

2 Fresh Red Chillis

250g of Button Mushrooms

200g of Frozen Spinach

1/2 Can of Coconut Milk

2 Tablespoons of butter

2 Tablespoons of Thai Green Curry Paste

3/4 cup of Basmati Rice

Salt and Pepper to taste


Very carefully, take the tops off the capsicums and remove the seeds, membranes and stalk from the peppers, keeping the ‘bells’ whole.

Chop the tops of the peppers into small chunks.

Peel and mince the garlic and ginger.

Peel and slice the shallots.

Chop the chillies.

Wipe and quarter the mushrooms.

Using a pot that will accommodate the peppers, but about 1.5 cups of water in the pot and bring it to the boil.

Add the peppers, cut side down.

Cook for about three minutes.

Retain the water and remove the vegetables from the pot (using tongs or salad servers), placing them cut side down on kitchen paper to drain.

Melt half the butter in a saucepan and add the shallots, garlic, and ginger.

Cook over a moderate heat for about five minutes.

Stir in the rice and cook until toasted – about four minutes.

Add the curry paste, the coconut milk, the reserved water from the peppers and the salt and pepper.

Cook for about 20 minutes, until the liquid is absorbed.

Meanwhile, turn the oven on to Gas Mark 4/ 180 Centigrade.

Melt the remaining butter in a pan and add the chopped bell pepper tops, mushrooms, spinach and chillies.


Cook, stirring, for about six minutes.

Once the rice is cooked, add the vegetables to the rice and stir to mix.

Fill the peppers with the rice mixture and put them, cut side up, in to a shallow baking dish.

Cover with foil and pop in the oven and bake for 45 minutes.




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