Asian-Style Stuffed Peppers

Fresh bok choy, steak, and unagi sauce bring Asian-inspired flavor to these easy stuffed bell peppers.

• Preparation Time: 15 mins
• Cooking Time: 35 mins
• Total Time: 50 mins
• Calories: 223 Calories

Ingredients

• ground black pepper to taste
• 1 cup shredded carrots
• 2 cloves garlic, diced
• 2 tablespoons extra-virgin olive oil, divided
• 1 small sweet onion, chopped
• 2 cups chopped bok choy
• 4 medium yellow bell peppers
• 1 pound beef skirt steak, cut into thin strips
• 1 teaspoon unagi (eel) sauce

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Place a stainless steel or cast iron skillet over medium heat. Oil the peppers lightly with 1 tablespoon olive oil and place in the hot skillet, turning frequently to just blister the skins and begin to brown them on all sides, 5 to 7 minutes. Remove peppers to a cutting board. Turn off heat.

Step 3

Remove the top of one pepper, cutting as close to the stem as possible to save as much of the pepper as possible. Carefully removed the inside seeds and membrane. Do not puncture the pepper! Repeat with remaining peppers. Place peppers on a baking sheet.

Step 4

Bake peppers in the preheated oven until tender, 30 to 45 minutes.

Step 5

Meanwhile, heat remaining tablespoon oil in the same large skillet over medium-high heat. Once hot, add steak and season with pepper. Cook until just done and pink has disappeared, about 5 minutes. Remove steak to a bowl and set aside.

Step 6

Add onion and garlic to the skillet, with more oil if needed. Cook and stir until onions are just translucent, about 5 minutes. Add bok choy and carrots. Cook, stirring frequently, for 2 minutes; remove from heat. The bok choy will overcook quickly and you want it to still have some texture to it.

Step 7

Combine steak and vegetables; stir in unagi sauce. Fill peppers with as much filling as possible, using the back of a spoon to pack down if necessary. To serve, place each pepper on its own plate.