Asian Stuffed Peppers (With Ground Chicken or Pork)
Think of these Asian Stuffed Peppers as dumpling filling without the wrapper. Ground chicken or pork is mixed with classic aromatics, stuffed into sweet bell peppers, then baked and finished with a splash of soy sauce. A flavorful, easy dinner that’s weeknight-friendly.
Servings: 6 servings
Calories: 323kcal
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 low-sodium soy sauce
- 1 heaping tsp ginger paste
- ¼ tsp freshly ground black pepper
- 2 Tbsp neutral oil
- ½ large onion, finely chopped
- 1 small shallot, finely chopped
- 1 clove garlic, finely chopped
- 1 cup baby spinach, roughly chopped
- ¼ cup fresh cilantro
Instructions
- Roast peppers. Preheat oven to 350°F / 175°C. 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.
- Prepare the filling. In a large mixing bowl, combine 1 ½ lb chicken (or other ground meat), remaining 1 ½ tsp kosher salt, 3 scallions, 2 tsp sesame oil, 2 tsp soy sauce (or coconut aminos), 1 heaping tsp ginger paste, and ¼ tsp black pepper. Set aside.
- Cook spinach. Heat 2 Tbsp neutral 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 1 cup 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.
- Stuff, then bake. Fill each pepper with meat mixture, then bake 20-25 minutes, or until internal temperature reaches 165°F / 74°C. Serve with cilantro. Enjoy!
Notes
- Cook time varies: Larger bell peppers hold more filling and may take longer to cook. Use a meat thermometer and make sure the center reaches 165°F before serving.
- Freezing: We don’t recommend freezing stuffed peppers—they tend to become soggy when reheated.
- Storage: Cooked stuffed peppers will keep in the refrigerator for up to 1 week in an airtight container.
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
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