Veggie Fried Rice-Stuffed Peppers

By gvcathy

Ingredients

• 2 or 3 bell peppers cut in half vertically and deseeded (any color of pepper will work)
• 2 tablespoons olive oil
• 2 cloves garlic
• 2 teaspoons minced fresh ginger
• 1/2 cup diced carrots
• 1 cup bite sized broccoli pieces
• 1/4 cup chopped green onions
• 3/4 cup chopped mushrooms
• 1/4 teaspoon salt
• 2 tablespoons soy sauce (or tamari to make it gluten-free)
• 1 1/2 tablespoons sesame oil
• 2 teaspoons rice vinegar
• 2 cups cooked white rice
• 1/3 cup cashew pieces
• 2 large eggs, whisked

Details

Servings 4
Preparation time 20mins
Cooking time 30mins
Adapted from cooking.com

Preparation

Step 1

Preheat oven to 375 degrees F. Spray a baking pan with nonstick spray and add the halved peppers to it, cut side up. Bake for 15 minutes, then add 2 tablespoons water to the pan and cover with aluminum foil. Bake for an additional 5 to 7 minutes, until peppers are softened. Remove from heat and set aside.

Meanwhile, heat olive oil in a large skillet over medium-high heat. Add garlic and ginger, cook for 2 minutes. Stir in carrots, broccoli, green onions and mushrooms and salt. Cook for 6 to 7 minutes, until vegetables are softened.

In a small bowl, whisk together the soy sauce, sesame oil and vinegar. Push the vegetables to one side of the pan, keeping pan at medium-high heat and add the sauce to the empty side. Add rice and cashews to sauce, stirring to coat, then mix everything together to coat. Cook for 2 minutes, then push everything to one side of the pan again.

Add eggs, and cook until lightly scrambled, then stir them into the rice mixture. Spoon mixture into each pepper half and serve.