Make Ahead

Spicy Asian Stuffed Peppers w/ Sweet Soy Glaze

March 28, 2011
0 Ratings
  • Serves 4
Author Notes

I found that with stuffed peppers its all about adding what you like. Next time, I will get the wok out and actually fry the rice in the wok, incorporate sesame oil...I see a recipe edit in the near future. —MHardison79

What You'll Need
  • Stuffed Peppers
  • 1 pound ground turkey, or lean meat of your choice.
  • 1 cup cooked, jasmine rice
  • 1 garlic clove, minced
  • 1/2 tablespoon dried onion
  • 1/4 teaspoon cayenne pepper, optional
  • 1 teaspoon gochujang (red pepper paste) or sriracha (hot chili sauce)
  • 1/2 teaspoon minced ginger
  • 1/4 teaspoon salt
  • 4 orange bell peppers
  • Sweet Soy Glaze
  • 1/4 cup rice vinegar
  • 1/4 cup water
  • 1/2 cup light brown sugar
  • 2 tablespoons soy sauce
  • 1/2 teaspoon minced ginger
  • 1/4 teaspoon garlic powder
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  1. Slice top off of washed peppers and remove seeds. Place in microwave safe dish and microwave for 3.5 minutes.
  2. In a frying pan, add ground turkey, garlic, onion, salt, and cayenne (optional). Brown meat, near end of browning process, drain off any excess fat (if necessary). Add cooked jasmine rice. Then add gochujang and ginger, mix thoroughly. If you're like me, you'll want to add a little extra gochujang for kick. Remove from heat.
  3. Fill each pepper with meat/rice mixture and bake, in an oven safe baking dish, at 375 for 20 minutes.
  4. Meanwhile, for your soy glaze: in a small sauce pan, add vinegar, 1/4 cup water, brown sugar, soy sauce, ginger and garlic. In a separate bowl mix cornstarch and 2 tbsp water.
  5. Stir sauce over medium heat until sugar has dissolved. Continue to stir occassionally until sauce starts to come to a boil. Stir in cornstarch/water mixture, and leave sauce untouched, at a steady boil, until desired thickness is acheived, about 2 minutes.
  6. Drizzle sauce over peppers and serve with a spring roll. Enjoy!

See what other Food52ers are saying.

  • Richard Melick
    Richard Melick
  • Daniel Decline
    Daniel Decline

2 Reviews

Richard M. February 10, 2015
I turned this into a vegetarian dish with a pound of medium portobello mushrooms and 1/4 pound of tofu, cooked down to bring out the deeper flavors in the mushrooms. Great dish!
Daniel D. March 28, 2013
this was so great! I put a dollop of ricotta on the bottom and a little on top to please the cheese lovers but it worked really well with the sauce - which was delicious and I will surely make again. This was a real crowd pleaser - thanks!