Asian Stuffed Peppers
I used my fan (and personal) favorite meat, my sweet asian taco meat, to make the best and most delicious asian / Chinese style stuffed peppers. They combine protein, veggies and carbs in one cute little meal.
Equipment
- Stovetop
- Oven
Ingredients
- 4 bell peppers
- 1 teaspoon sesame oil
- 4 green onions
- 4 cloves minced garlic
- 1 pound ground chicken breast
- 2 teaspoons garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ½ teaspoon ginger ground
- 3 tablespoons Splenda 9 packets
- 1 teaspoon sriracha sauce
- ¼ cup soy sauce
- ¼ cup teriyaki sauce
- ⅛ cup chicken broth
- 1 cup cooked rice
- ⅛ cup cooked riced cauliflower
Instructions
- Preheat the oven to 400 degrees and grease a baking tray with cooking spray.
- Cut each pepper in half and remove the seeds/core. Place them on the baking sheet, cut side up, and bake for 20-30 minutes, or until desired wellness is reached.
- Slice the green onion and mince the garlic.
- Heat a large pan over medium/high heat and drizzle with the sesame oil. Once heated, add the onion and garlic and sauté for 2-3 minutes.
- Then, add the ground chicken. Begin to break up the chicken while seasoning. Continue to break up and mix in the seasonings while cooking.
- Once fully cooked, sprinkle on the Splenda and the sriracha, mixing to combine.
- Pour in the soy sauce, teriyaki sauce and chicken broth. Bring to a slight simmer while mixing the sauces in.
- Add the rice and riced cauliflower, tossing to coat.
- Once the peppers are done, stuff each pepper with the chicken mixture.
Nutrition
Serving: 1 full pepperCalories: 237kcalCarbohydrates: 20gProtein: 28gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 73mgSodium: 2270mgPotassium: 578mgFiber: 1gSugar: 5gVitamin A: 180IUVitamin C: 7mgCalcium: 34mgIron: 2mg
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