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Asian-Inspired Stuffed Peppers

Asian-Inspired Stuffed Peppers (without rice)! These flavorful peppers will become a weekday dinner favorite. Filled with ground turkey, quinoa and veggies, they're a healthful addition to the mid-week menu.
Prep Time5 mins
Cook Time15 mins
Bake Time20 mins
Total Time40 mins
Course: Main Course
Cuisine: American, Asian
Servings: 6 stuffed pepper halves
Author: The Kitchen Prep

Ingredients

  • 3 large green bell peppers seeded & sliced in half lengthwise

For Filling

  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 1 pound ground turkey meat or ground beef, chicken or plant-based ground
  • ½ cup carrot diced or chopped
  • ½ cup broccoli florets chopped
  • 1 small zucchini diced
  • 1 cup cooked quinoa frozen will work fine, too

For Sauce

  • ¼ cup soy sauce or tamari
  • ¼ cup water
  • 1 teaspoon sesame oil
  • ¼ teaspoon fresh ginger or ½ teaspoon ground ginger
  • 1 clove garlic minced or grated
  • 1 teaspoon sriracha {or more if you like heat} optional
  • 1 tablespoon cornstarch

For Garnish (Optional)

  • 1 tablespoon sesame seeds
  • 1 scallion thinly sliced on the diagonal

Instructions

  • Preheat oven to 375 degrees. Line a baking pan or baking dish with foil. Place halved bell peppers on pan and set aside until ready to fill.*
  • In a large, deep skillet, heat about 1 tablespoon olive oil over medium-high heat. Add diced onion and sauté until softened and fragrant, about 4-5 minutes. Add turkey meat (or desired protein) to skillet and sauté until no longer pink.
  • Toss in carrots, broccoli and zucchini and cook for about 4-5 minutes until just starting to soften. Add quinoa and stir to combine.
  • Meanwhile, in a small bowl or measuring cup, whisk together soy sauce, water, sesame oil, sriracha, ginger, garlic and cornstarch {try to make sure there are no cornstarch lumps if possible}. Add to meat and vegetable mixture and stir until everything is well-coated and sauce is slightly thickened. Remove from heat.
  • Spoon filling evenly among bell pepper halves.
  • Place filled bell peppers in a baking dish with 3 tablespoons water (or broth) poured into the bottom. Cover with foil and bake for about 15-20 minutes or until the peppers become slightly tender.
  • Serve hot or warm.

Notes

  • If you prefer your peppers to be more tender than crisp, you can either place them cut side down in a baking dish or baking pan and bake them for 10-15 minutes prior to filling, or give them a quick zap in the microwave before stuffing -- about 2-3 minutes should do. Otherwise, your bell peppers will likely be more tender-crisp at the end of the baking time.
  • Peppers not standing or lying flat? Slice a tiny bit off the bottom to create a more stable surface and you'll eliminate any issues with tipping.
  • Cut down prep time even more by using your favorite store-bought Asian sauce or marinade.