Pineapple Fried Rice-Stuffed Peppers

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Pineapple Fried Rice-Stuffed Peppers

Cook and Prep Time: 30 Minutes
Serves: 4

You Need

• 4 Bell Peppers, tops and seeds removed
• 1 ½ cups Cooked Brown Rice
• 3-4 cloves Garlic, minced
• 1 Yellow Onion, diced
• 1 bunch Scallions, chopped, whites & greens separated
• 2 Carrots, chopped
• 2 heads Baby Bok Choi, chopped, stems and leaves separated
• 1 c Peas
• 12 oz. Shelled Edamame
• 2 cups Diced Pineapple
• 1 tsp. Extra Virgin Olive Oil or Vegetable Stock, for sautéing
• Salt, to taste
• Black Pepper, to taste

For the Sauce:

• 2 tbsp. Tamari
• 1 Lime, juiced
• 1 tsp. Maple Syrup
• 1 tsp. Sesame Oil
• 1 tsp. Gochujang

Garnishes

• Sriracha, optional (for garnish)
• 1 tsp. Extra Virgin Olive Oil or Vegetable Stock, for sautéing
• Cilantro, for garnish
• Lime Wedges, for garnish

DIRECTIONS

1. Rinse and chop the produce accordingly. Line 1 baking tray and preheat your oven to 400˚F.
2. In a small bowl, combine tamari, maple syrup, gochujang lime juice, and sesame oil. Save scallion greens for garnish.
3. Set a wok or large pan to medium-high heat. Add 1 tsp. of olive oil or vegetable stock. Once hot, add onion, and scallion whites. Stir frequently, cooking for 2-3 minutes, until the onion has slightly softened.
4. Add pineapple, bok choi stems, and carrots. Cook for 1-2 minutes, until slightly softened.
5. Add garlic and cook for 1 minute more. Then add edamame and cook until warmed through, 1-2 minutes.
6. Add bok choi leaves and peas, and cook for 1 minute more. Add tamari sauce and toss to combine.
7. Add rice, and toss to combine until rice has warmed through, 1-2 minutes.
8. Stand each bell pepper up on your baking tray. Fill each pepper with the fried rice. Then, bake for 5-10 minutes.
9. Plate and garnish with scallion greens, cilantro, and sriracha. Enjoy!