Udon Noodles and Stuffed Bell Peppers

A pack of frozen udon noodles is always something I need to pick up whenever visiting asian supermarkets. It's always nice to know that I can grab a pack or two from the freezer and toss together any ingredients I have with it. I find that udon noodles can be in so many variations so it's difficult to get sick of them. The chewiness and softness in every bite makes these so fun to eat!

I absolutely love colorful dishes. It's the best of both worlds when the food you eat is both appealing and delicious. Stuffed bell peppers is one of the best examples. Rice, ground turkey, and cheese all stuffed into bright bell peppers! I had some leftover rice and ground turkey filling, and it was a wonderful lunch dish the next day. It's just that good!

Ingredients

For the udon noodles:

2 packs (400g) pre-cooked udon noodles

2 teaspoon (9g) sesame oil

2 tablespoons (26g) Extra Virgin Olive Oil

2 garlic cloves, minced

3 scallions

1 1/2 tablespoons (13g) sesame seeds

1/2 lb (226g) ground pork or beef

2-3 bok choy heads, ends removed

1/4 cup (63g) soy sauce

Ground black pepper to taste

For the stuffed bell peppers:

4 bell peppers, any color

1 tablespoon (13g) Extra Virgin Olive Oil

1 medium onion, diced

3 garlic cloves, minced

2 teaspoons (9g) dried oregano

1 teaspoon (5g) crushed pepper flakes

1/2 lb (226g) ground turkey

3/4 cup (180g) chicken broth

Salt and pepper to taste

1 cup (175g) cooked rice

1 cup (100g) shredded mozzarella cheese or white cheddar cheese

Directions

For the udon noodles:

1. Heat a large pot of water to boil. Once boiling, add the noodles and cook for 3-4 minutes. Drain, transfer to a large bowl, and drizzle with the sesame oil.

2. Remove the root ends of the scallions and chop into small pieces. Reserve about a tablespoon of the green part for the garnish.

3. Heat the olive oil in a large pan over medium high heat. Toss in the minced garlic and saute for 1 minute. Add in the chopped scallions and sesame seeds. Stir fry for 1 minute.

4. Add the ground pork and spread around to evenly cook. Once the pork begins to brown, use a wooden spoon or spatula to break into smaller pieces. Stir fry until just cooked.

5. Add the bok choy and stir fry for 1-2 minutes until soft.

6. Add the udon noodles, soy sauce, and ground black pepper to taste. Turn the heat down to a medium low and stir fry for 2-3 minutes until the sauce thickens a little.

7. Remove from the heat, and garnish with the reserved green onions and additional sesame seeds.

For the stuffed bell peppers:

1. Preheat the oven to 400 F (176 C).

2. Cut the peppers in half, lengthwise, and remove the seeds. Place in a rectangular baking dish.

3. Heat the olive oil in a large pan over medium heat. Add the diced onion and cook until translucent. Add in the minced garlic, dried oregano, and red pepper flakes.

4. Add the ground beef and spread around to cook evenly. Once the beef begins to brown, use a wooden spoon or spatula to break into smaller pieces.

5. Turn the heat up to medium high. Pour in more than half of the chicken broth, reserving the rest for later. Add in salt and pepper to taste. Reduce the mixture for 4-5 minutes.

6. Once reduced, remove from the heat and add in the cooked rice.

7. Divide the mixture into each bell pepper. Pour in the reserved chicken broth into the baking dish. Cover the whole dish with foil.

8. Bake for 35-40 minutes. Remove from the oven and add shredded cheese to each pepper. Return into the oven, uncovered, for 10 minutes. Remove from the oven and cool 5-10 minutes before serving.

Enjoy, and satisfy your craving!