Asian Stuffed Peppers
Asian stuffed peppers are gluten free, dairy free, and Whole30, and they also happen to be simple and quick enough to prep on a weeknight after a busy day at work!
I remember very distinctly having the idea for these Asian stuffed peppers and deciding ahead of time that I was going to love them. After all, what’s not to like about what is essentially dumpling filling without the guilt of frying? On top of being healthy, they’re fast! I am always looking to develop consistently reliable weeknight staples, and this has absolutely become one of ours.
Healthy stuffed bell pepper recipe
I didn’t set out to make these stuffed peppers without rice, but they’re both whole30 (you can easily replace soy sauce with coconut aminos) and gluten free; turns out dumpling filling is both of those things! I absolutely do not miss the rice here as it just gets in the way of the delicious filling.
What’s in the filling?
I prefer using ground chicken, but ground turkey or pork would work great too. Use the best bell peppers you can find, as the flavor really shines through.
The rest of the flavors are clean and simple, as I kept similar ingredients to what’s used when making dumplings: onion, garlic, and shallot were must haves. But also spinach, soy sauce (or coconut aminos), and fresh herbs. Also, don’t underestimate the power of sesame oil. It makes this dish!
Can stuffed peppers be made ahead?
Yes! We love making a big batch at the beginning of the week and eating leftovers all week long. I prefer to heat them up in an oven versus the microwave, which helps make sure the peppers don’t get too soggy. Also, just remember to top them with fresh herbs each time. Otherwise they’ll wilt.
Can you freeze stuffed peppers?
I do not like these reheated from the freezer. However, if you’re going to freeze them, make sure that the meat is fully cooked through and the peppers have cooled down completely before wrapping in a freezer-safe air tight container. They will keep for up to 3 months. Again, fair warning that they will not taste as wonderful as they do when fresh. Besides, the skin of the bell pepper will likely turn to mush upon reheating. They’re already roasted and soft, so to re-cook them you’re in danger of having them fall apart. I’d recommend eating them fresh.
Asian stuffed peppers are about to become a weeknight staple. I hope you love these as much as we do!
If you make my Asian Stuffed Peppers, please let me know by leaving a review below!
Looking for more healthy dinner options? Check out some of my favorites below:
Asian Stuffed Peppers
- 3 bell peppers halved, stems and seeds removed
- 1 Tbsp olive oil
- 2 tsp kosher salt divided
- 1 ½ lb ground chicken turkey, or pork
- 3 scallions thinly sliced
- 2 tsp sesame oil
- 1 tsp coconut aminos or soy sauce plus more for serving
- ¼ tsp freshly ground black pepper
- 2 Tbsp canola or vegetable oil
- ½ large onion minced
- 1 small shallot minced
- 1 clove garlic (minced
- 1 cup baby spinach roughly chopped
- ¼ cup cilantro for serving
- Preheat oven to 350 F. Place halved peppers cut side up on a rimmed baking sheet. Drizzle with olive oil and 1 tsp kosher salt. Bake for 10 minutes, or until tender.
- Meanwhile, prepare the filling. In a large mixing bowl, combine chicken (or other ground meat), remaining 1 tsp kosher salt, scallions, sesame oil, soy sauce (or coconut aminos), and black pepper. Set aside.
- Heat 2 Tbsp canola oil in a skillet over medium-high heat. Add onion and shallot, then cook until translucent, stirring often, about 5-7 minutes. Add garlic and spinach, and cook 1-2 minutes more, until spinach has just wilted. Set aside to cool slightly, then add to ground meat and mix well.
- Fill each pepper with meat mixture, then bake 18-20 minutes, or until internal temperature reaches 165 F. Serve with cilantro and additional soy sauce / coconut aminos, as needed.