Asian Stuffed Peppers
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?
Let me rephrase: one should never feel guilt about indulging in something delicious, but if given the option to eat dumplings eery day of my life, it would be a resounding ‘yes’, and aint nobody need to go down that path.
My heart wants to punch my voice of reason in the face.
Instead, she’ll settle for a close second: Asian stuffed peppers are not a dumpling replacement, however, if you alternate between these and the real deal every other day, your doctor will be less grumpy.
Asian Stuffed Peppers
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- 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.