ASIAN-STYLE STUFFED PEPPERS
This recipe includes the best parts of a stir-fry bowl, but inside of a grilled bell pepper! Fresh vegetables sauteed quickly, mixed with your favorite protein, then placed into a perfectly cooked bell pepper and topped with a light drizzle of unagi sauce. It doesn't really need a side dish, but you could serve it with Chinese-style sticky rice or fried rice, or it would go well with your favorite wonton soup.
Provided by Shannon Mitchell
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place a stainless steel or cast iron skillet over medium heat. Oil the peppers lightly with 1 tablespoon olive oil and place in the hot skillet, turning frequently to just blister the skins and begin to brown them on all sides, 5 to 7 minutes. Remove peppers to a cutting board. Turn off heat.
- Remove the top of one pepper, cutting as close to the stem as possible to save as much of the pepper as possible. Carefully removed the inside seeds and membrane. Do not puncture the pepper! Repeat with remaining peppers. Place peppers on a baking sheet.
- Bake peppers in the preheated oven until tender, 30 to 45 minutes.
- Meanwhile, heat remaining tablespoon oil in the same large skillet over medium-high heat. Once hot, add steak and season with pepper. Cook until just done and pink has disappeared, about 5 minutes. Remove steak to a bowl and set aside.
- Add onion and garlic to the skillet, with more oil if needed. Cook and stir until onions are just translucent, about 5 minutes. Add bok choy and carrots. Cook, stirring frequently, for 2 minutes; remove from heat. The bok choy will overcook quickly and you want it to still have some texture to it.
- Combine steak and vegetables; stir in unagi sauce. Fill peppers with as much filling as possible, using the back of a spoon to pack down if necessary. To serve, place each pepper on its own plate.
Nutrition Facts : Calories 222.8 calories, Carbohydrate 14.2 g, Cholesterol 25.2 mg, Fat 11.8 g, Fiber 2.7 g, Protein 16 g, SaturatedFat 2.9 g, Sodium 112.6 mg, Sugar 5.7 g
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Nafula Rose
rose-n86@yahoo.comThis recipe is a keeper! I will definitely be making it again and again.
Sadat Muhammed
muhammeds47@gmail.comOverall, I was disappointed with this recipe. I won't be making it again.
Shaheel Shah
s_shah62@hotmail.comI had a hard time finding all of the ingredients for this recipe.
NEW ERA! MC/AC/SC WORLD WIDE INC
n_inc31@hotmail.frThe peppers were a bit too soft for my liking. I think I'll cook them for a shorter amount of time next time.
Van King
van@aol.comThe filling was a bit bland for my taste. I added some extra garlic and ginger to spice it up.
Md FOYSOL Ahmed
ahmed.m@yahoo.comI'm definitely going to be making these peppers again soon.
Joud sweety
s.j@yahoo.comThese peppers are a great way to get your kids to eat their vegetables.
Pintu Chaudhary
pchaudhary50@yahoo.comI used ground turkey instead of ground beef in the filling. It turned out great!
Christian Waweru
christian9@hotmail.comI'm not a big fan of spicy food, so I omitted the chili pepper from the recipe. The peppers were still plenty flavorful without it.
Renu Chhetri
renuchhetri30@gmail.comThese peppers are perfect for a weeknight meal. They're easy to make and the leftovers are even better the next day.
Sibanyoni Joey
sibanyonij74@aol.comI made these peppers for a potluck and they were a huge hit. Everyone raved about them.
Rasel rana Bilash
bilashr36@yahoo.comI loved the addition of the water chestnuts and bamboo shoots. They added a nice crunch and texture to the filling.
Wisal shah
wisal_shah53@gmail.comThe Asian-style filling is so flavorful and unique. It's a great way to change up the classic stuffed pepper recipe.
Amanda Lush
lush_amanda28@hotmail.comThese stuffed peppers are delicious and easy to make. I will definitely be making them again.
Madison Manicdao
madison-m100@hotmail.frI was hesitant to try this recipe because I'm not a big fan of bell peppers, but I'm so glad I did.
John Michael “Johnny” McKinney
johnm90@hotmail.comI've made these peppers twice now, and they're always a crowd-pleaser. The filling is so flavorful and the peppers are always cooked perfectly.
Sydrana Marshall
m.s89@hotmail.comThese stuffed peppers were a hit with my family! The flavors were incredible, and the peppers were cooked to perfection.