Stuffed Peppers, Asian Style

Stuffed Peppers

I used to make these with ground turkey but that’s not available here. Substitute it for the beef if you prefer.
Use a skillet that is large enough to hold the pepper halves in one layer. 


  • 12oz (360gr) ground beef
  • 3 bell peppers
  • 1 medium onion, chopped
  • 1 rib celery, chopped
  • 1 tbs minced fresh ginger
  • 2 cloves garlic, minced
  • 1 tbs olive oil
  • 1/2 cup chopped water chestnuts
  • 2 tbs soy sauce
  • 1 1/2 (12oz, 360ml) cups chicken stock
  • 2 tbs cornstarch (corn flour, maizena)
  • Rice:
  • 1/2 cup (3.3oz, 95gr) Basmati rice
  • 1 cup (8oz, 240ml) beef stock 


  • Cook rice in stock according to package directions, until donem usually, about 16 minutes
  • Cut peppers in half the long way (try to find the best flat sides before cutting so that they will lay nicely) and remove stem end and seeds. Set aside (do not blanch).
  • Sauté onion, celery and garlic over medium heat in large skillet.  
  • When onions start to become translucent add ginger, water chestnuts and meat.
  • Break meat up as it cooks.
  • When meat is cooked add 1 tbs soy sauce and 1/4 cup beef stock to skillet.
  • Dissolve 1 tbs cornstarch in 1/4 cup beef stock.
  • Add to the skillet and stir well, cooking until it thickens.
  • Add rice when rice is done, mix well.
  • Fill peppers with meat and rice (set on a plate while you work).
  • Once all peppers are filled using all of the beef and rice, put the peppers back into the same pan (filled side up, in one layer).
  • Pour remaining 1 cup of stock around peppers in skillet, cover, return to heat and simmer for 20 minutes, until peppers are tender.
  • Remove peppers.
  • Dissolve remaining 1 tbs cornstarch in remaining 1 tbs soy sauce (add 1 tbs water to make it easier).
  • Bring stock left in pan to a boil.
  • Add cornstarch mixture and stir, cooking until thick.  You have a sauce!
  • Serve peppers with sauce on the side.


Substitute 1/2 tsp powdered ginger for the fresh; and more celery for the water chestnuts.
If you have any of the beef and rice left after filling peppers (as always, depends on size of peppers) just remove from skillet, keep it warm and serve on the side.

Keywords: stuffed peppers, stuffed vegetables, peppers

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