Gluten-Free Asian Stuffed Bell Peppers For Spring
A delicious and healthy recipe for stuffed bell peppers with an Asian twist, perfect for spring.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Asian
- Diet: Gluten Free
Ingredients
Scale
- 4 large bell peppers
- 1 lb ground turkey or chicken
- 1 cup cooked rice (or quinoa for a healthier option)
- 1/2 cup chopped green onions
- 1/4 cup soy sauce (gluten-free)
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1/2 cup shredded carrots
- 1 tablespoon sesame oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds.
- In a skillet, heat sesame oil over medium heat and sauté garlic and ginger until fragrant.
- Add ground turkey or chicken and cook until browned.
- Stir in cooked rice, green onions, soy sauce, and shredded carrots. Mix well.
- Stuff the bell peppers with the meat and rice mixture.
- Place the stuffed peppers in a baking dish and cover with foil.
- Bake for 25-30 minutes, then remove the foil and bake for an additional 10 minutes.
- Serve hot and enjoy!
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Notes
- Feel free to add other vegetables to the stuffing for extra nutrition.
- These can be made ahead of time and stored in the refrigerator before baking.
- For a vegetarian option, substitute ground meat with tofu or tempeh.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg