Asian Stuffed Bell Peppers Recipe

Name: Asian Stuffed Bell Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large yellow bell peppers or 3 large red bell peppers; 3/4 cup beef broth; 1/2 cup white rice (I like basmati); 1 tablespoon finely chopped garlic; 1 tablespoon finely chopped ginger; 1/2 cup chopped onion; 1 1/2 cups sliced fresh mushrooms (shitaki, crimini, or portobella, something with flavor!); 1 lb beef, in 1/2 inch wide by 2 inch long stripes; 2 -3 tablespoons char siu sauce; 1 -2 tablespoon honey; salt and pepper

Servings: persons

3 large yellow bell peppers or 3 large red bell peppers
3/4 cup beef broth
1/2 cup white rice (I like basmati)
1 tablespoon finely chopped garlic
1 tablespoon finely chopped ginger
1/2 cup chopped onion
1 1/2 cups sliced fresh mushrooms (shitaki, crimini, or portobella, something with flavor!)
1 lb beef, in 1/2 inch wide by 2 inch long stripes
2 -3 tablespoons char siu sauce
1 -2 tablespoon honey
salt and pepper

1
Cut the tops off of the peppers clean out the insides, set aside.
2
In a small saucepan, bring the beef broth up to a boil, add the rice, reduce the heat to low and simmer, uncovered, until the broth is gone, set aside.
3
In a large wok, heat a teaspoons of oil over medium-high heat then add the onion, mushrooms, and beef** to the wok and stir fry until browned, remove from the heat.
4
Add the char siu, honey, salt and pepper, and the rice; stir to combined and then stuff the peppers with the mixture.
5
Place the peppers in your crockpot, pour about 1 tablespoon more of the beef broth over each pepper, and cook on low heat for 5-6 hours, but no more then that!
6
I believe you could also finish these in the oven!
7
**You can use what ever beef you have on hand, even ground beef.
8
When I made this I just used beef round and sliced it 1/2-inch by 2-inches and it worked great,.

509

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 large yellow bell peppers or 3 large red bell peppers, 3/4 cup beef broth, 1/2 cup white rice (I like basmati), 1 tablespoon finely chopped garlic, and more.

Yes, Asian Stuffed Bell Peppers falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Asian Stuffed Bell Peppers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions