Fried Rice Stuffed Bell Peppers with Hoisin Chicken Skewers
I know the name sounds long and maybe intimidating, but trust me this can come together in 30-40 minutes with a little planning and preparation. This fried rice recipe from the Food Network is the only one I have ever made and will likely be the only one I ever make again. I have been making it for years to go along side Asian lettuce wraps, honey sesame chicken, and now stuffed in roasted bell peppers! Pictured in this recipe is cauliflower rice, but I usually make it with brown rice, and I omit the mushrooms. With the flavors of this fried rice you really cannot tell the difference between the cauliflower and regular rice, it’s such a great low cal option!
These hoisin chicken skewers seriously could not be easier because the sauce is already made. Skewer up those chickens, throw them on the grill, and a few minutes later you baste and they are ready! This is a full flavor, low cal, and super easy meal to throw together!
Make the fried rice here: Food Network Kitchen’s Fried Rice
Fried Rice Stuffed Bell Peppers with Hoisin Chicken Skewers
Ingredients
- 1 batch Food Network's prepared fried rice recipe link in post
- 2 red bell peppers halved
- 1 tbsp olive oil
- salt and pepper
- 1 lb boneless skinless chicken breast tenders
- 3-4 tbsp hoisin sauce
- 2 chopped scallions for garnish
Instructions
-
Prepare the fried rice as directed in recipe link. Can sub out rice for cauliflower rice or brown rice.
-
Preheat oven to 400 degrees. If using wooden skewers for the chicken, soak in water for a few minutes to avoid burning on the grill.
-
Slice red bell peppers in half vertically if peppers are standing upright. Brush with olive oil, and season with salt and pepper. Bake for about 20 minutes or until the edges start to brown. If you like them with a little crunch, cook less, if you want them soft and fully roasted cook longer. These would also be great grilled!
-
Season the chicken with salt and pepper. Skewer the chicken pieces evenly onto 4 skewers. Place on a preheated grill, and cook for about 5-6 minutes. Using a tongs, turn chicken to cook the other side for another 5-6 minutes or until chicken is cooked through. Just before chicken is done, baste with hoisin on both sides.
-
When the peppers are done, brush the inside of the peppers with some hoisin sauce. Spoon a heaping portion of fried rice into each roasted red bell pepper.
-
Serve along side grilled hoisin chicken skewers. Top chicken and stuffed peppers with chopped scallions if desired.
Recipe Notes
Make the fried rice first, this is really where all your prep work takes place with chopping everything. I highly recommend a garlic press and chopper! I have never made the fried rice with the mushrooms so that may add some time if you're keeping the mushrooms. Once the rice is done, it keeps just fine in a warm skillet while you make the rest of the meal.
You can also get the peppers roasting while you make the fried rice. I think the bell peppers would be delicious grilled if you're up for it!
Hoisin sauce can be found in the Asain food section of the grocery store.
