Fried Rice Stuffed Peppers

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By MBEDEWY Fried May 10, 2023

Table of Contents

This recipe takes on a totally new twist to the classic weeknight dinner of stuffed peppers. Not only are they totally delicious but they are insanely easy because they are cooked in one T-fal skillet, from preheating for stovetop cooking (thanks to the innovative Thermo-Spot technology), to in oven baking. You can thank us later!

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2
large eggs
Kosher salt
3 tbsp.
plus 2 tsp. canola oil, divided
2
carrots, peeled, trimmed, and diced into approximately ¼-inch pieces
1/2
medium yellow onion, chopped into ¼-inch pieces
3
cloves garlic, minced
1 tbsp.
minced ginger
4 c.
cooked long-grain rice
2 c.
rotisserie chicken chopped into bite-sized pieces
3/4 c.
frozen peas
3 tbsp.
low-sodium soy sauce
Freshly ground black pepper
6
bell peppers, tops and cores removed
Sriracha, chopped green onion and toasted sesame seeds, for serving

Nutrition Information
Per Serving (Serves 6)
Calories721 Fat18 gSaturated fat3 gTrans fat0 gCholesterol97 mgSodium865 mgCarbohydrates107 gFiber6 gSugar7 gProtein23 gVitamin D0 mcgCalcium80 mgIron3 mgPotassium660 mg
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Directions

1. Step 1Preheat oven to 400°. Beat together eggs, 2 teaspoons of water, and a large pinch of salt. Preheat a large (12-inch) nonstick T-fal skillet over medium, about 2 minutes, until the Thermo-Spot turns solid. Add 2 teaspoons of the oil and swirl to coat. Add egg mixture and cook, pushing eggs toward center of pan to form large, soft curds, about 30 seconds. Scrape eggs onto a plate.
2. Step 2Return skillet to medium heat and add the remaining 3 tablespoons of the oil, the carrots, and onion to pan; cook until softened, about 5 minutes. Add garlic and ginger; cook stirring until fragrant, 1 minute.
3. Step 3Return eggs to skillet and add rice, chicken, peas, and soy sauce; cook stirring occasionally until heated through, about 5 minutes. Season with salt and pepper. Scrape rice mixture into a bowl and wipe skillet out with paper towels.
4. Step 4Arrange peppers in skillet. Spoon fried rice mixture into each pepper and cover skillet with foil.
5. Step 5Bake until peppers are tender, about 45 minutes.
6. Step 6Drizzle stuffed peppers with sriracha and garnish with green onion and sesame seed.

T-fal T-fal Signature Nonstick Fry Pan Cookware, 12.25-Inch, Black

,
, ,High-Fiber
, This recipe takes on a totally new twist to the classic weeknight dinner of stuffed peppers. Not only are they totally delicious but they are insanely easy because they are cooked in one T-fal skillet, from preheating for stovetop cooking (thanks to the innovative Thermo-Spot technology), to in oven baking. You can thank us later!Advertisement –
, http://www.edamam.com/ontologies/edamam.owl#recipe_c37ee5896f86c087e95f1d085d468b75

, 6
, High-Fiber
, Mediterranean,Dairy-Free,Peanut-Free,Tree-Nut-Free,Fish-Free,Shellfish-Free,Pork-Free,Red-Meat-Free,Crustacean-Free,Celery-Free,Mustard-Free,Lupine-Free,Mollusk-Free,Alcohol-Free,Sulfite-Free,Kosher
, Sulfites
, Ingredients:

2 large eggs
Kosher salt
3 tbsp. plus 2 tsp. canola oil, divided
2 carrots, peeled, trimmed, and diced into approximately ¼-inch pieces
1/2 medium yellow onion, chopped into ¼-inch pieces
3 cloves garlic, minced
1 tbsp. minced ginger
4 c. cooked long-grain rice
2 c. rotisserie chicken chopped into bite-sized pieces
3/4 c. frozen peas
3 tbsp. low-sodium soy sauce
Freshly ground black pepper
6 bell peppers, tops and cores removed
Sriracha, chopped green onion and toasted sesame seeds, for serving

,
, This recipe takes on a totally new twist to the classic weeknight dinner of stuffed peppers. Not only are they totally delicious but they are insanely easy because they are cooked in one T-fal skillet, from preheating for stovetop cooking (thanks to the innovative Thermo-Spot technology), to in oven baking. You can thank us later!Advertisement – Continue Reading Below2 large eggsKosher salt3 tbsp. plus 2 tsp. canola oil, divided2 carrots, peeled, trimmed, and diced into approximately ¼-inch pieces1/2 medium yellow onion, chopped into ¼-inch pieces3 cloves garlic, minced1 tbsp. minced ginger4 c. cooked long-grain rice2 c. rotisserie chicken chopped into bite-sized pieces3/4 c. frozen peas3 tbsp. low-sodium soy sauceFreshly ground black pepper6 bell peppers, tops and cores removedSriracha, chopped green onion and toasted sesame seeds, for servingNutrition InformationPer Serving (Serves 6)Calories721 Fat18 gSaturated fat3 gTrans fat0 gCholesterol97 mgSodium865 mgCarbohydrates107 gFiber6 gSugar7 gProtein23 gVitamin D0 mcgCalcium80 mgIron3 mgPotassium660 mgNote: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.Powered byDirectionsStep 1Preheat oven to 400°. Beat together eggs, 2 teaspoons of water, and a large pinch of salt. Preheat a large (12-inch) nonstick T-fal skillet over medium, about 2 minutes, until the Thermo-Spot turns solid. Add 2 teaspoons of the oil and swirl to coat. Add egg mixture and cook, pushing eggs toward center of pan to form large, soft curds, about 30 seconds. Scrape eggs onto a plate.Step 2Return skillet to medium heat and add the remaining 3 tablespoons of the oil, the carrots, and onion to pan; cook until softened, about 5 minutes. Add garlic and ginger; cook stirring until fragrant, 1 minute. Step 3Return eggs to skillet and add rice, chicken, peas, and soy sauce; cook stirring occasionally until heated through, about 5 minutes. Season with salt and pepper. Scrape rice mixture into a bowl and wipe skillet out with paper towels.Step 4Arrange peppers in skillet. Spoon fried rice mixture into each pepper and cover skillet with foil. Step 5Bake until peppers are tender, about 45 minutes. Step 6Drizzle stuffed peppers with sriracha and garnish with green onion and sesame seed.T-fal T-fal Signature Nonstick Fry Pan Cookware, 12.25-Inch, BlackT-fal T-fal Signature Nonstick Fry Pan Cookware, 12.25-Inch, Black
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