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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Distaw Man
[email protected]I've made this recipe several times and it's always a hit.
Nantongo Rebecca
[email protected]I love this recipe! The peppers are always cooked perfectly and the filling is delicious.
Terry Wright
[email protected]These stuffed peppers are so easy to make and they turned out great! I will definitely be making these again.
Md Rifat Hassan
[email protected]This recipe is a keeper! The peppers were cooked perfectly and the filling was delicious. I will definitely be making this again.
Rizwana Rasheed
[email protected]I made these peppers last night and they were amazing!
Aiden Amiko
[email protected]These stuffed peppers were delicious! The filling was flavorful and the peppers were cooked perfectly. I will definitely be making these again.
MOHAMMAD RIYAD Hossain Riyad 557
[email protected]I've made this recipe several times and it's always a hit. The peppers are always cooked perfectly and the filling is delicious. I highly recommend this recipe!
Sinapati Fialelei
[email protected]These stuffed peppers were so easy to make and they turned out great! The filling was flavorful and the peppers were cooked perfectly. I will definitely be making these again.
subash suyal
[email protected]I love this recipe! The peppers are always cooked perfectly and the filling is delicious. I've made this recipe several times and it's always a hit.
Gordon Wesley
[email protected]I made these peppers last night and they were amazing! The filling was flavorful and the peppers were tender. I will definitely be making these again.
DA Dipto
[email protected]These Asian-style stuffed peppers were a hit with my family! The flavors were bold and delicious, and the peppers were cooked perfectly. I will definitely be making this recipe again.