Hey there! I’m so excited to share this delicious Asian-Inspired Stuffed Bell Peppers recipe with you. It’s a great way to bring some flavor and nutrition into your meals, while still staying true to your Christian values. With a few simple ingredients, you can create an easy but flavorful dish that will leave everyone feeling satisfied. Let’s get cooking!
“Trust in the Lord with all your heart and lean not on your own understanding; in all your ways submit to him, and he will make your paths straight.” – Proverbs 3:5-6 (NIV)
Prayer:
Lord, thank You for providing us with the resources we need to nourish ourselves and our families. Thank You for Your guidance as we cook up these delicious stuffed bell peppers – may they be filled with love and grace from You. Help us remember that even in the mundane tasks of life like cooking dinner, we can always find joy in glorifying You through them. Amen.
Recipe: Asian-Inspired Stuffed Bell Peppers
Ingredients:
- 4 large bell peppers, any color, tops removed, and seeds discarded
- 1 tablespoon water
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup cooked brown rice
- 1 cup cooked chickpeas, rinsed and drained
- 1 cup finely chopped bok choy or napa cabbage
- 1 cup shredded carrots
- 1/4 cup low-sodium soy sauce or tamari (Daniel Fast compliant)
- 1 teaspoon ground ginger
- Salt and pepper to taste
- 2 green onions, thinly sliced, for garnish
Instructions:
- Preheat your oven to 350°F (175°C) and coat a baking dish with non-stick cooking spray.
- In a large skillet over medium heat, add the water, chopped onion, and minced garlic. Sauté until the onion is translucent and tender, about 5 minutes, adding more water if needed to prevent sticking.
- Add the cooked brown rice, chickpeas, chopped bok choy or napa cabbage, and shredded carrots to the skillet. Stir well to combine all the ingredients.
- Pour the soy sauce or tamari over the mixture, followed by the ground ginger. Stir well to ensure all ingredients are evenly coated.
- Cook the mixture for 5-7 minutes, allowing the flavors to meld together. Season with salt and pepper to taste.
- Stuff each bell pepper with the rice and veggie mixture, packing it tightly and mounding it slightly on top.
- Place the stuffed bell peppers in the prepared baking dish, making sure they are standing upright.
- Bake the stuffed bell peppers for 30-35 minutes, or until they are tender and the filling is heated through.
- Remove from the oven and allow the peppers to cool slightly before serving. Garnish with thinly sliced green onions.
Helpful Tips & Serving Suggestions:
- Serve these Asian-Style Stuffed Bell Peppers with a side of steamed green beans or snow peas for a complete and satisfying meal.
- For an added layer of flavor, consider drizzling the stuffed peppers with a Daniel Fast hot sauce or a squeeze of fresh lime juice before serving.
Portion Size & Nutritional Information:
This recipe serves 4 people, with each serving providing approximately 290 calories, 12 grams of protein, 52 grams of carbohydrates, 9 grams of fiber, and 3 grams of fat.
Enjoy these delicious and nourishing Asian-Inspired Stuffed Bell Peppers as you continue your journey through the Daniel Fast, focusing on spiritual growth and deepening your relationship with God.