This dish, Stuffed Peppers with Thai Curry Rice and Mushrooms, is another one of those meals I loved consuming but never would have the patience to make (too many ingredients and 1+ hrs of cook/prep time - thank goodness I have a husband who knows his way around the kitchen).
The flavor of the stuffing, most notably a blend of ginger, red-curry, and coconut milk, was savory and complex. The oyster mushrooms provided a nice crunch, which went well with the soft rice and sweet bell-pepper.
Ed insisted that the leftover pepper wouldn't pack well for lunch - but I managed to smush it into a small container for transport. It didn't look very pretty, but it sure tasted good.