Stuffed peppers are a fun way to put a little twist on a traditional stir-fry style dinner to mix things up!

Adding any type of variety to your meals like new foods, ingredients, recipes, or twists on recipes helps prevent food ruts (I call em food funks) where you get sick of eating the same stuff over and over and you end up just getting takeout instead.

It’s similar to when you go to the gym for the first time after getting new workout clothes or creating a new playlist. It helps with natural motivation! 

Another thing I love about this recipe is that it showcases the fact that healthy food DOES NOT have to taste bland or boring. Many of us have the belief that if it tastes good it, has to be bad for us.

But that’s just not true and I think that’s one reason why a lot of people find it hard to stay ‘on track’ with consistently eating healthy foods.

So get excited, I have 2 mega delicious, flavor PACKED recipe versions of stuffed peppers I’m excited to share with you! One version has Mexican ingredients and spices, the other has Asian ingredients and spices.

And if you do find yourself in a pinch and just don’t have time to make the peppers for stuffing, just make the filling and serve it over rice or quinoa (frozen or fresh), and maybe a side salad. I’ve also eaten the filling using corn tortilla chips and it was SO GOOD! Be sure to load these up with fun toppings too 🙂

Yield: 4 servings

Stuffed Bell Peppers - Asian (Gluten & Soy Free)

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Gluten free, dairy free, soy free, paleo

Ingredients

• 4 large red, yellow, or orange bell peppers
• Stuffing Ingredients:
• 1 lb Italian sausage
• 1 onion, diced
• 1 large carrot, diced
• 2 large celery stalks, diced
• 1 large head broccoli, chopped small
• 1, 8oz can diced water chestnuts, drained
• 1 teaspoon ginger powder
• 2 cloves garlic, minced
• 2 tablespoons coconut aminos
• 2 teaspoons rice vinegar
• ½ teaspoon toasted sesame oil
• ½ teaspoon sea salt
• Topping Ideas: chopped cilantro, chopped peanuts, sliced green onion, sriracha mayo drizzle

Instructions

- Preheat oven to 375 degrees.

- Slice off the tops of the bell peppers and scrape out the seeds and membranes.

- Bring a large pot of water to a boil over high heat, then add the bell peppers to the water and let them boil for 10 minutes (use tongs so you don't burn yourself!).

- Transfer the bell peppers to a cutting board, slice each pepper in half vertically, then move each pepper shell to the baking dish, smooth side down.

- While the peppers boil, heat large skillet over medium heat, add a tablespoon oil.

- Cook sausage over medium-high heat, breaking up as it cooks, then transfer to a small bowl.

- In the same pan, in the sausage drippings, add onion and carrots. Cook 2-3 minutes, then add broccoli and celery.

- Cook until soft, then add pork back to the veggies, with the water chestnuts, coconut aminos, toasted sesame oil, rice vinegar, ginger, garlic, and sea salt. Stir to combine.

- Evenly distribute the stuffing into bell peppers, stuff well! (there will likely be leftovers). Bake 20 minutes.

- Remove from the oven and top with remaining your favorite toppings. I serve with rice and/or salad. 

Yield: 4 Servings

Stuffed Bell Peppers - Mexican (Gluten & Dairy Free)

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Gluten free, dairy free, soy free, paleo

Ingredients

• 4 large red, yellow, or orange bell peppers
• Stuffing Ingredients:
• 1 onion, diced
• 1 jalapeno, diced - all or most seeds/ribs removed
• ½ bunch kale, stems removed, chopped very small
• 1 15-ounce can black beans (drained)
• 1 cup corn kernels, cut off cob or frozen/thawed
• ¼ - ½ cup chopped cilantro
• 1/2 cup salsa, mild or spicy
• 2 tablespoons nutritional yeast
• 2 teaspoons EACH: cumin powder, chili powder
• 1 teaspoon garlic powder
• ½ teaspoon sea salt
• 1 lb Italian sausage
• Topping Ideas: ripe avocado (sliced), fresh lime juice, cilantro, salsa, crushed tortilla chips, vegan creamy southwest sauce (recipe below)

Instructions

- Preheat oven to 375 degrees.

- Slice off the tops of the bell peppers and scrape out the seeds and membranes.

- Bring a large pot of water to a boil over high heat, then add the bell peppers to the water and let them boil for 10 minutes (use tongs so you don't burn yourself!).

- Transfer the bell peppers to a cutting board, slice each pepper in half vertically, then move each pepper shell to a baking dish, smooth side down.

- While the peppers boil, heat large skillet over medium heat, add a tablespoon oil.

- When hot, add onion and cook 2-3 minutes, stirring occasionally. Add sausage, jalapeno, kale and cook until sausage has very little pink left to it, stirring occasionally.

- Add spices. If it’s dry, add a splash of water. Stir to combine and let the flavors bloom, about 1-2 minutes.

- Pour the skillet ingredients into a large mixing bowl, along with the rest of the stuffing ingredients. Stir to combine.

- Evenly distribute the stuffing into bell peppers, stuff well! (there will likely be leftovers). Bake 20 minutes.

- Remove from the oven and top with remaining your favorite toppings. I serve with rice and/or salad. 

Notes

Vegan Creamy Southwest Sauce Recipe: Add the ingredients below to a blender, and process until smooth:

3/4 cup raw cashews, 1/2 cup water, 2 tablespoons lemon juice, 1 tablespoon apple cider vinegar, 1 clove garlic, 2 tablespoons nutritional yeast, 1 teaspoon chili powder, 1/2 teaspoons EACH: onion powder, oregano, sea salt, cumin, ¼ - ½ teaspoon cayenne pepper