When we think of Stuffed Peppers, our thoughts tend to gravitate towards beef or venison mixed with some rice and braised in a red sauce. While we love that classic delicious dish, we also like to experiment with different ideas (as you’ve probably figured out by now), so we’ve come up with a few different recipes for Stuffed Peppers. This time, we wanted to go in a different direction entirely! So, we built one based on Asian flavours. As always, these babies are totally customizable (play with different meats, veggies, and sauces to meet your fancy).
We served these with our Black Vinegar Stir Fried Veggies.
Time: 60 Minutes
- Bell Peppers of your choosing. We prefer orange and yellow for this dish since they’re more mild than green and red.
- Ground Chicken (about 4 ounces/pepper)
- Shredded Carrot
- Sauce of your choosing. We went with a Thai Sweet Chili Sauce, but we definitely want to try again with Hoisin!
- Optional: Sesame Seeds
- Preheat your oven to 350 degrees F, and line a baking sheet with some (lightly oiled) foil.
- Wash your peppers, and then cut the tops off carefully. We did this by making an incision along the top of the pepper and cutting all the way around and then twisting the top to pop it out from the bottom. Then, cut the seeds off the top part that was removed, and remove the fleshy parts from inside your peppers.
- Wash and dice your celery, and mix your shredded carrots, celery, chicken, sauce, and sesame seeds (if using) in a large bowl.
- Stuff your peppers.
- Roast everything for about 40 minutes (lids off so that steam has a place to escape as your stuffed pepper cooks…if you keep the lids on, you’ll have a watery mess when you cut in during the “devour and enjoy” step)
- Use a meat thermometer to test the internal meat temperature so that you can confirm you’ve hit at least 165 degrees F.
- Plate, devour, and enjoy!