Fried Rice Stuffed Peppers

• 3 large or 4 medium bell peppers

• 2 tablespoons butter, divided

• 2 eggs, lightly beaten

• 1 tbsp minced garlic

• 1/2 a small white onion, chopped

• 1/2 cup carrots, chopped

• 1/2 cup frozen peas

• 3 cups cooked white rice, cold

• 3 tablespoons soy sauce

• 2 teaspoons sesame oil

• 1 medium green onion, chopped

• Sirarcha, to taste

1. Preheat the oven to 350 degrees F. Coat a large baking dish with cooking spray. Slice the tops off the peppers and remove the ribs and seeds inside. Place the peppers cut side down in the baking dish. Add 1 1/2 cups of water to the dish. Cover the dish with foil and bake for 25 minutes.

2. In a large skillet, over medium-high heat, melt 1 tablespoon of butter. Add the whisked eggs and salt & pepper to taste. Scramble until almost dry, about 2 to 3 minutes. Remove them and set them aside.

3. Melt the remaining tablespoon of butter in the skillet. Add onions, garlic, and carrots and saute until soft, but not browning, about 7-8 min. Add frozen peas and stir until defrosted. Stir in the rice and soy sauce and cook for 5 more minutes. Add the cooked eggs back to the skillet and stir to combine. Remove from heat and toss in sesame oil.

4. Remove the bell peppers from the oven and drain the water from the baking dish. Turn the peppers over and fill each one with the rice mixture. If peppers can’t stand up by themselves you can either place each in an oven safe ceramic dish. Cover and bake for 25-30 minutes or until peppers are tender.

5. Top with green onions and sriracha. Serve immediately.

   * Vegan option: Eliminate eggs from the recipe or substitute with scrambled tofu.

   * GF option: Substitute soy sauce with liquid aminos, tamari, or other GF alternative.