Asian Chicken Stuffed Peppers are such a fun and delicious way to eat your veggies. A low-carb dish that is big on flavor and the leftovers freeze well for easy dinners later in the month.
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I have a question for you?
What is your definition of wellness?
Honestly, for me the definition has many facets.
I believe that sometimes wellness looks like a plate of mouthwatering pasta and sometimes it means forcing my booty on the elliptical when all I want to do is curl up and watch Netflix.
The one constant in my pursuit of wellness, eating plenty of veggies.
I believe with my whole heart that no matter the diet approach you follow, eating plenty of veggies across the rainbow of colors is part of the foundation to health.
Call me crazy, but I want my veggies to taste amazing.
I don’t want to eat just plain carrot sticks.
I want my vegetables to be good for me while also being soul satisfying.
That is why I created recipes like Cashew Eggplant Chicken Stir Fry, Italian Chicken Zucchini Boats, Rocket Pear salad and these Asian Chicken Stuffed Peppers.
They literally make my mouth water just thinking of them and every bite is pure bliss.
Not bad for a food group that so many avoid like the plague.
Asian Stuffed Peppers
Friends, I’m not even going to pretend that this is an authentic Asian dish because quite frankly, it isn’t. It is however, inspired by the flavors of Asia with ginger, sesame, soy sauce and water chestnuts (and flavorful it is!).
There are two steps to making these Stuffed Peppers over the top delicious.
- Adding plenty of garlic to the meat in addition to ginger, soy sauce and rice vinegar and then sautéing the meat in toasted sesame oil.
- Topping the cooked peppers with the homemade Sweet and Savory Soy Glaze and then continue baking for an additional 5 mins,.
The addition of bell peppers into your diet rotation can be a wonderful way to boost nutrition levels since they are low in calories and high in vitamin C, antioxidants and carotenoids.
Which bell pepper is the healthiest?
Each one of the colors of bell peppers provide a healthy dose of nutrition. Because of this you really can’t go wrong with eating one variety over another. However, in a side by side comparison, red bell peppers take the lead.
What is the difference between bell peppers?
The main difference between the colors of bell peppers is the level of maturity. Green bell peppers are the least mature and tend to be more bitter. Red bell peppers are the most mature, meaning they have been left to grow on the vine longest.
Which bell pepper is the sweetest?
Red bell peppers take the lead on levels of sweetness. However, I personally find yellow and orange to be just was sweet and add a beautiful spectrum of color that is visually appealing.
Should the bell peppers be baked before being stuffed?
Whether to pre-bake the bell peppers before stuffing is a personal preference. If you enjoy a touch of crispness to your vegetables, do not pre-bake. This is the method I prefer. Additionally I have found that the peppers become overcooked when reheating leftovers.
For a softer pepper, bake the unstuffed peppers for 10-15 minutes before stuffing. Additionally, cutting the bell peppers in half makes for more even cooking.
Ground Chicken vs Ground Turkey
Ground chicken was used for this recipe, however ground turkey would work just as well. From a nutritional aspect, this article can help narrow down which is a better choice for you.
Sweet and Savory Soy Glaze
The flavors combinations with the sweetness of honey, the saltiness of soy sauce, the acidity of rice vinegar and the bite of Sriracha creates a sauce that adds a big punch of flavor to these stuffed peppers. Additionally, it makes this lower carb meal highly satisfying.
Side Dish For Stuffed Peppers
Green Curry Coconut Chicken Soup
Asian Chicken Stuffed Peppers
- 2 lbs ground chicken *or ground turkey
- 1/2 lg brown onion *diced, about 1 cup
- 12 cloves garlic *crushed, about 2 1/2- 3 tbsp
- 1 tbsp ground ginger *or 3 inch piece grated
- 3 tbsp soy sauce *use Tamari for gluten-free
- 1 tbsp rice vinegar
- 1/4 cup toasted sesame oil
- 8 oz can water chestnuts *roughly chopped
- 6 bell peppers
- 1/4 cup toasted sesame oil
- 1/4 cup honey
- 2 tbsp Sriracha
- 1/2 tsp garlic powder
- 1/2 tsp ground ginger
- 2 tbsp soy sauce
- 2 tbsp rice vinegar
- 3 green onions *diced
- Place meat into a medium sized mixing bowl with garlic, ginger, soy sauce and rice vinegar. Mix well.
- Wash, cut bell peppers in half lengthwise and remove seeds. Place cut peppers into a large baking dish (2 dishes may be needed) and set aside.
- Preheat oven to 350°F.
- Heat a large frying pan over med/high heat. Add sesame oil and onions. Sauté until tender, about 3-5 mins. Add meat and cook, stirring occasionally until lightly golden brown, about 10 mins. Within the last few minutes of cooking add water chestnuts. Divide meat evenly among cut bell peppers and bake for 20 mins.
- Meanwhile, in a medium sized bowl whisk together Sriracha, garlic powder, ground ginger, soy sauce and rice vinegar. Set Aside.
- In a separate medium sized sauce pan mix together honey and sesame oil and bring to a simmer over medium heat until honey thins, about 2 mins.
Stir in Sriracha mixture to honey and oil. Continue simmering over medium heat, stirring consistently, until sauce has reduced by half, about 7-10 mins. You will know the sauce is done when it coats the back of a teaspoon after submerging into the sauce.
- Remove peppers from oven and evenly drizzle sauce over the meat in the bell peppers. Bake for an additional 5 mins.
- Garnish with diced green onions.
- Don't be intimidated by the amounts of garlic and ginger. A larger amount is needed to create flavorful meat.
- For the sauce cut the Sriracha down to 1 tbsp for anyone who is sensitive to spice. This sauce creates a mild heat that works perfectly once added to the bell peppers.
- If short on time, Hoisin sauce can replace the homemade sauce.
- Leftovers make a great packed work lunch.
Yay!!! I am so happy you like them. Thank you for not only making the recipe and also rating.