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“Okay, I was looking up on Zaar the other day for a stuffed pepper recipe, and I just could not find anything that I was looking for. So I decided to create my own with all of the Asian ingredients that I had just gotten from the store that day. The turn out was great, and it was still a very healthy, weight smart dish. ENJOY!!”
5hrs 15mins
3 peppers

Ingredients Nutrition


  1. Cut the tops off of the peppers clean out the insides, set aside.
  2. In a small saucepan, bring the beef broth up to a boil, add the rice, reduce the heat to low and simmer, uncovered, until the broth is gone, set aside.
  3. In a large wok, heat a teaspoons of oil over medium-high heat then add the onion, mushrooms, and beef** to the wok and stir fry until browned, remove from the heat.
  4. Add the char siu, honey, salt and pepper, and the rice; stir to combined and then stuff the peppers with the mixture.
  5. Place the peppers in your crockpot, pour about 1 tablespoon more of the beef broth over each pepper, and cook on low heat for 5-6 hours, but no more then that!
  6. I believe you could also finish these in the oven!
  7. **You can use what ever beef you have on hand, even ground beef.
  8. When I made this I just used beef round and sliced it 1/2-inch by 2-inches and it worked great,.

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