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1
Bring a pot of water to a boil.
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2
Slice the tops off the peppers, and dice into 1/4 in pieces. Seed and core the peppers, and boil them until just tender, about 4 minutes.
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3
Using tongs or a large skimmer, carefully transfer the peppers to paper towels and drain, upside down. Reserve 1 1/2 cups of the cooking water.
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4
In a saucepan, heat 1 tbl grapeseed oil or melt 1 tbl of the butter.
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5
Add the shallots and garlic, season with salt, and cook over medium heat until softened.
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6
Add the rice and cook, stirring, until toasted, about 4 minutes.
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7
Stir in the coconut milk, ginger, curry paste and reserved cooking water, bring to a simmer; cover and cook over low heat until liquid is absorbed, about 25 minutes.
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8
Meanwhile, preheat the oven to 350 deg.
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9
In a large skillet, heat the remaining oil or butter. Add the diced bell pepper tops and jalapeno, and cook over medium heat until tender, about 5 minutes.
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10
Add the mushrooms, cover and cook, stirring, until tender, about 5 minutes. Uncover and cook, stirring, until the mushrooms are browned, about 4 minutes.
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11
Add the spinach and cook until wilted, about 1 minute.
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12
In a large bowl, combine the rice and the vegetables, add the chopped basil and lemon juice, and mix well.
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13
Stuff the peppers and place in a shallow glass or ceramic baking dish.
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14
Cover with foil and bake until the rice is heated through, about 45 minutes.
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15
Garnish with additional whole Thai basil leaves, if desired.
