First glance at today’s title and you probably were a bit thrown off. Stuffed peppers are usually served as a Southern dish full of rice, cheese, beans, corn, and meat (if you’re lucky.) Though I myself have never had one, my mother says she never liked stuffed peppers because they always ended being bland and tasteless. So, instead of going the traditional route, I decided to flip “Southern” on its head and make an Asian, paleo friendly version.
Many recipes that I share on the blog, including todays, are ones that I make for my family, not myself (though I probably should get into the habit of writing down my own as well). Not only were these stuffed peppers loved by my parents and friends, but also my 15 year old younger brother, who just so happens to dislike anything vegetable related, and goes around singing about pizza. It is safe to say, between the medley of differing spices and ingredients used, this tasty dish will win over even the pickiest of eaters. Preparing the filling and peppers a day or so prior to serving also makes it the perfect “thirty minute meal” for those busy week nights.
Asian Stuffed Peppers
- 1 lb organic ground beef
- 6-8 medium sized bell peppers
- 2 tbsp garlic powder
- 2 tsp ginger powder
- 1 tsp turmeric
- 1/2 tsp salt
- 1 lime – juiced
- 1/4 cup gluten free soy sauce, Coconut Aminos, or Bragg’s Liquid Aminos
- 1 tbsp sesame oil
- 1/4 tsp fish sauce (or 1 tsp sea salt)
- 1 cup shiitaki mushrooms – diced
- 2 cup shredded broccoli
- 1 bundle of scallions *You will be using both the white and green end
- 2 large garlic cloves – chopped
- 2 tbsp fresh ginger – chopped
- 1 can of crushed pineapple
- 1/2 cup fresh cilantro – chopped
- 1 egg – beaten
- In a food processor fitted with the shredding attachment, shred broccoli into small pieces, and then transfer to a medium sized mixing bowl, along with 1/2 cup sliced scallion (white part only), diced mushrooms, chopped garlic cloves, chopped fresh ginger, and 1/2 cup chopped cilantro. *Alternatively you could finely chop the broccoli by hand.
- In a small bowl, make the sauce by combining 1/4 cup canned pineapple juice, sesame oil, soy sauce, lime juice, and fish sauce.
- In a big skillet on medium-low, heat olive oil until hot and then add the ground beef.
- Season the beef with garlic powder, ground ginger, turmeric, and sea salt, stirring to incorporate the spices.
- Once the meat has partially cooked, add in the bowl of vegetables, and stir to combine.
- Pour the prepared sauce over the pan and allow to finish cooking for 2-3 minutes.
- Take the pan off heat and transfer the mixture back into the medium sized mixing bowl previously used for the chopped veggies.
- While the stuffing mixture cools, prepare your peppers by slicing off the tops and discarding any seeds or membranes.
- In a medium-large pot of boiling water, par-boil cored peppers for 3 minutes, removing from the water with a slotted spoon or tongs, and then placing in a large baking dish upside down. *This ensures there is no trapped water in the peppers.
- In a small bowl, beat egg and 1/2 cup crushed pineapple and add to the cooled “stuffing” mixture, mixing thoroughly until evenly incorporated.
- Spoon into prepared peppers, add 1/8th inch of water to the baking dish, and bake at 350 dg for 30 minutes.
- Once finished, plate and serve peppers with 1/2 cup of chopped (green) scallions.
Isaiah 55:9 “For as the heavens are higher than the earth, so are My ways higher than your ways, and My thoughts than your thoughts.”