Stuffed Bell Peppers Meal Prep

I tested these last week and they were delicious, so I made a second batch again this week.

Prep all the Vegetables as this is cooked stir fry style so time is quick. Top the bell peppers and remove the seeds and white membrane to have then ready for stuffing. The tops can be chopped up and added to the stuffing or eaten as a cook’s snack.

Brown the protein and set aside. I browned the ground chuck with salt and pepper. Shrimp or tofu could be used as well. Stir fry the onions until tender and then add the garlic and ginger. Once the garlic is fragrant add the tops of the bell peppers chopped and stir fry for about 1 minute. Next add the carrots and cabbage. Add the juice of one lime and the mirin with a bit of water if needed to steam/stir fry the carrots and cabbage until slightly softened. Once it is at this point return the protein set aside and precooked rice and drained cans of mushrooms. Toss until warmed through and add the Oyster (stir fry) sauce and toss. Turn off heat and place filling in containers as it makes way more that the 6 bell peppers can hold.

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Stuff the bell peppers and “bake” for 10 minutes at 250-300 degrees after brushing a light coat of oil on the pepper’s skin. Each pepper can be a meal in itself, so pack accordingly. I had to cook in shifts as my air fryer only holds 3 at a time. Seal the tops of the meal prep containers right away to “steam” the peppers so they are tender, but crisp.

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The extra filling can be refrigerated and used in other dishes. Pie crust from the grocery can be stuffed with it to make tasty empanadas. I was told while sharing these that the stuffing would make a great lumpia filling, and I may source some wrappers and give it a go.

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