These Asian-inspired stuffed peppers are pretty tasty. They are a great mix of textures and flavors.
They are packed with delicious veggies, meat and rice and make a beautiful meal. They are very filling.
You can make these stuffed peppers using black beans, or extra firm tofu to make them vegetarian, or you can omit the protein and just use the rice and vegetables.
Use quinoa or soba noodle instead of rice for a different twist.
Bell peppers of any color will work; choose according to your taste.
- 1 lb ground beef or ground turkey
- 2 garlic cloves, minced
- ½ medium onion, diced
- 1 cup cooked rice
- 2 large red bell peppers
- 2 tablespoons hoisin sauce
- 1 tablespoon low-sodium soy sauce
- 2 teaspoons dark sesame oil
- ½ cup diagonally sliced snow peas
- 2 tablespoons chopped fresh cilantro
- Cut each bell pepper in half lengthwise, and discard seeds and membranes. Arrange pepper halves in a baking dish. Cover with heavy-duty plastic wrap. Microwave at high 5 minutes or until crisp-tender; drain.
- In a frying pan, add ground beef or turkey, garlic, and onion, Brown meat, near end of browning process, drain off any excess fat (if necessary).
- Return the mixture to the skillet, add hoisin sauce, soy sauce, sesame oil, snow peas and cook 3 minutes or until vegetables are tender. Stir in rice.
- Remove from heat.
- Fill each pepper with meat/rice mixture and bake, in an oven safe baking dish, at 350 for 10 minutes.
- Garnish with cilantro.