Asian-Inspired Stuffed Sweet Peppers

I know a dinner is a success when Preston eyes my plate midway through the meal and says, “I really hope you can’t finish all of that.”

This dinner was stellar!!! One of the best things I’ve made in awhile, for sure. Preston agreed.

I decided it must be that I watched about nine Rachael Ray episodes the day I made this. I was seriously inspired. Lately I’ve been a little more drawn to simple few-ingredient recipes, but I forgot how much I love the super flavorful and complex meals that include all kinds of sauces and herbs and components a la Rachael Ray. I credit most of my cooking ability to her show and cookbooks, I learned SO much when I first got cable and watched her show all the live long time. So I took what I know, scoured my kitchen, and this is what I came up with!

Bonus points for the fact that I made extra filling and used it as part of an enchilada recipe the next night (posting that next week!)

So here we go!

asian-inspired stuffed sweet peppers

serves 2
for the filling:
***I made double this recipe to have leftovers for enchilada filling, and I totally recommend that!***
1 T avocado oil
1 sweet pepper, diced
1/2 onion, diced
1 veggie burger (I used Morningstar’s quinoa and roasted garlic, nom!)
2 cloves garlic, minced
1/4 C plum sauce
2 T hoisin sauce
3 T soy sauce
2 t sriracha
1/2 C chopped cilantro
1 C cooked rice

Heat oil in a large skillet over medium heat. Add the onion and peppers and cook about 5 minutes until turning translucent. Add veggie burger and garlic and cook about 5 more minutes.

While that’s cooking, whisk plum sauce, hoisin sauce, sriracha, and soy sauce together. Stir in onion mixture, rice, and cilantro.

for the peppers: 4 sweet peppers (bell peppers work too, but you’ll only need 2)

Char the peppers over a burner or on the barbeque until blackened. Throw them in a bowl and cover in plastic wrap to let them steam for about 5-10 minutes. Pull them out, peel (most of) the blackened skin from them. Slice down the middle and at the top (in the shape of a “T”), pull out the seeds and rib. Fill with the awesome filling.

for the wasabi mustard sauce:
thanks again to Rachael Ray for this idea!
2 T yellow mustard
1 1/2 t powdered wasabi
2 t soy sauce
1 T honey
water to thin out to a drizzling consistency 🙂

Whisk everything together. Drizzle on top of the peppers.

For real, this is so dang good! I’m certain we’ll be making it again.

Nutrition facts per serving: Calories: 380; Calories from Fat: 51; Total Fat: 5.7g; Saturated Fat: 2.2g; Sodium: 2437mg; Total Carbohydrates: 69.2g; Dietary Fiber: 6.9g; Sugars: 21.8g; Protein: 12.6g