This dish freezes well for future meals.
Carla Lee loves making this hearty Thai Vegan dish year round that even the most discriminating Carnivore goes NUTZZZ for!
Cut tops off bell peppers and remove rind.
In a saucepan, melt 1 tablespoon of the coconut oil. Add the shallots, diced red bell pepper, mushrooms, and garlic, season with sea salt and cook over moderate heat until softened and slightly browned, 3-5 minutes. Add the spinach and cooked rice and stir together until spinach is wilted, 1-2 minutes. Stir in the coconut milk, ginger and red curry paste.
Meanwhile, preheat the oven to 350°. Add the basil and cilantro. 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. For a special touch: Garnish with basil leaves, and some grilled pineapple and serve.