This recipe for Kung Pao Stuffed Peppers is a delightful fusion of sweet, spicy, and savory flavors. It's a fun twist on traditional stuffed peppers, adding an exciting Asian-inspired kick. Picture this: vibrant bell peppers brimming with tender chicken (or tofu!), crunchy peanuts, and a mouthwatering Kung Pao sauce that will tantalize your taste buds. It’s a party in your mouth! I've served this recipe at many parties, and people always rave about it, its a winner!

This recipe isn't just delicious, it's also incredibly versatile. You can adjust the spice level to suit your preference, adding more or less chili garlic sauce to control the heat. If you're vegetarian or vegan, simply swap the chicken for your favorite protein alternative, such as firm or extra firm tofu. It's a recipe you can make your own! So fun, right? It’s like a blank canvas to paint with flavors!

Kung Pao Stuffed Peppers

Name: Kung-Pao-Stuffed-Peppers
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Cuisine: Vegetarian
Ingredients: 2 large Bell peppers; 1 cup White rice; 1 cup, cubed Chicken breast (or firm tofu); 2 cloves, minced Garlic; 1 tbsp, minced Ginger; 2 tbsp Chili garlic sauce; 1 tbsp Soy sauce; 1 tbsp Honey; 1 tbsp Peanut oil; 1/4 cup, chopped Peanuts; 1 tbsp, chopped (for garnish) Green onions; 1 tsp (for garnish) Sesame seeds

This recipe for Kung Pao Stuffed Peppers delivers a delightful fusion of sweet, spicy, and savory flavors in every bite, offering a fun and flavorful twist on a classic dish.

⏳ Yield & Time

Yield: 2 servings

Preparation Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

📖 Instructions

First, let's prep the peppers! Wash and halve your bell peppers, removing the seeds and membranes. Try to get them as evenly sized as possible for even cooking. I find it easiest to use a sharp knife and a cutting board for this. Don't rush this part; a little extra care will make the end result look so much better!
Next, we cook the rice. Follow the package directions for your chosen rice, usually around 15-20 minutes. When it's fluffy and cooked through, set it aside to cool slightly. While that's happening, we can get started on the Kung Pao filling.
Now for the delicious Kung Pao sauce! In a large skillet, heat a tablespoon of oil over medium heat. Add the minced garlic and ginger, and sauté until fragrant. About 30 seconds should do it. Dont burn it! This is a crucial step for flavor.
Next, add your chopped chicken (or tofu!), and stir-fry until it's cooked through. Once that’s done, it’s time to add the Kung Pao magic – the chili garlic sauce, soy sauce, and a touch of honey for sweetness. Stir everything together until its combined nicely!
Now for the most fun part, stuffing the peppers! Gently spoon the Kung Pao filling into each bell pepper half. Make sure to fill them evenly. I like to pack them pretty tight to prevent any gaps. It looks a lot more pleasing and is better than serving half-stuffed peppers.
Preheat your oven to 375°F (190°C). Arrange the stuffed peppers on a baking sheet. Add about a quarter cup of water to the bottom of the pan to help keep them from drying out. I've learned this trick from many years of baking mistakes.
Bake for 20-25 minutes, or until the peppers are tender and the filling is heated through. Check the doneness by gently poking a pepper; it should be soft to the touch. Watch out it’s hot!
Once they’re done, carefully remove the peppers from the oven and let them cool for a few minutes before serving. Garnish with some chopped green onions (if you’re feeling fancy!) and a sprinkle of sesame seeds. They look so delicious after garnishing!

📝 Notes

Feel free to adjust the amount of chili garlic sauce to your preferred spice level.
If using tofu, press it to remove excess water before cooking.
Substitute any of your favorite vegetables for extra fun!