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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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Asian Stuffed Peppers

Posted by: ari | well seasoned

Asian stuffed peppers are filled with traditional dumpling filling, then baked and topped with soy sauce or coconut aminos. GF, DF, and Whole30. Quick enough to prep on a weeknight after a busy day at work!

recipe +-

Posted by: ari | well seasoned
Stuffed peppers with ground chicken on a plate with broccolini
Print Recipe
4.6 from 5 votes

Asian Stuffed Peppers

Asian stuffed peppers are filled with traditional dumpling filling, then baked and topped with soy sauce or coconut aminos. GF, DF, and Whole30. Quick enough to prep on a weeknight after a busy day at work!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Dinner
Cuisine: Asian
Keyword: healthy stuffed peppers, how to make stuffed peppers
Servings: 6 servings
Calories: 323kcal
Author: ari | well seasoned

Ingredients

  • 3-4 bell peppers halved, stems and seeds removed
  • 1 Tbsp olive oil
  • 2 ½ tsp kosher salt divided
  • 1 ½ lb ground chicken turkey, or pork
  • 3 scallions thinly sliced
  • 2 tsp sesame oil
  • 2 tsp coconut aminos or soy sauce plus more for serving
  • 1 heaping tsp ginger paste
  • 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

Instructions

  • 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.
    Halved peppers on a baking sheet
  • Meanwhile, prepare the filling. In a large mixing bowl, combine chicken (or other ground meat), remaining 1 ½ tsp kosher salt, scallions, sesame oil, soy sauce (or coconut aminos), ginger paste, and black pepper. Set aside.
    Ground chicken in a bowl with scallions and soy sauce
  • 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.
    Sautéing onions for asian stuffed peppers
  • Fill each pepper with meat mixture, then bake 20-25 minutes, or until internal temperature reaches 165 F. Serve with cilantro and additional soy sauce / coconut aminos, as needed.

Notes

  • Note that cook time will vary based on how much filling is in the peppers. Larger bell peppers will have a larger amount of filling (and cook longer) relative to smaller peppers. Use a meat thermometer to ensure filling is cooked to 165 F in the center of each pepper before serving.
  • We do not recommend freezing and reheating stuffed bell peppers, as they are likely to get soggy. 
  • Cooked stuffed bell peppers, however, will keep in a refrigerator for up to 1 week.

Nutrition

Serving: 2halves | Calories: 323kcal | Carbohydrates: 7.6g | Protein: 34.1g | Fat: 17.1g | Saturated Fat: 3.2g | Cholesterol: 101mg | Sodium: 930mg | Fiber: 1.4g | Sugar: 3.8g
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!