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+ servings
Yellow, orange and red Asian Stuffed Peppers garnished with green onions.

Asian Chicken Stuffed Peppers

An absolutley mouthwatering way to eat your veggies. These Asian Chicken Stuffed Peppers are a healthy lower carb dinner with a sauce that adds big flavor.
Course Dinner
Cuisine American/Asian
Keyword Chicken Stuffed Peppers, Stuffed Bell Peppers Without Rice, Stuffed Peppers
Prep Time 15 minutes
Cook Time 35 minutes
Servings 10 servings
Calories 360kcal
Author Heather


Bell 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


Bell Peppers

  • 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.


*Please use as many organic ingredients as possible. 
Recipe Notes
  • 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.


Calories: 360kcal | Carbohydrates: 36g | Protein: 19g | Fat: 19g | Saturated Fat: 4g | Cholesterol: 78mg | Sodium: 645mg | Potassium: 896mg | Fiber: 6g | Sugar: 15g | Vitamin A: 2271IU | Vitamin C: 97mg | Calcium: 28mg | Iron: 3mg