Stuffed Bell Peppers- Asian Style

I created a new recipe, and I really liked it!

I was craving stuffed bell peppers, and lettuce wrap Asian chicken, so here is what came of it.

Stuffed Bell Peppers- Asian style
serves 4

1/2 pound of ground chicken breast

1-2 cups of brown rice

1 package of Simply Asian Kung Pao Stir Fry sauce (or you could make your own)

1/2 onion, finely chopped

1/4 cup shredded carrots (cut so they are not too long)

1/2 cup zucchini finely chopped

1/4 cup chopped cashews (peanuts would work too)

1 tablespoon soy sauce

2 red bell pepper (orange or yellow bell peppers would be good too)


Cook the brown rice.
Heat oil in a skillet, begin cooking the chopped onion and carrot shreds on medium-medium high heat. When soft, add the ground chicken and cook until done (lightly browned). When the meat is almost cooked, add the finely chopped zucchini. Add the sauce, then add the the cashews.

Mix together the cooked brown rice with the soy sauce. Then, add the chicken mixture.

Cut the bell peppers lengthwise and cut out the seeds.

Spoon in the chicken/rice mixture, packing as much in as you can.

Top with sesame seeds (if desired)

Bake for 45min at 350 degrees.


The Kung Pao Sauce is spicy, but when mixed with everything else, the end result is not too spicy. If you like spice, you can easily top yours with Siracha sauce before or after baking.

Water chestnuts and green onions would go well in this recipe if you like those things (which I don't)

You cannot taste the Zucchini in the recipe.

We ate ours alongside some steamed broccoli. I mixed the broccoli in with this as I was eating and really liked it. So, broccoli could easily be added to the recipe, but the bell peppers fill up fast.