Servings: 4
Prep time: 25 minutes
Cook time: 25 to 30 minutes
Ingredients
- 4 red bell peppers, halved and seeded
- 675 ml (2 3/4 cups) cooked jasmine rice
- 450 g (1 lb) peeled shrimp, cut into pieces
- 2 eggs
- 125 ml (1/2 cup) finely diced carrots
- 250 ml (1 cup) shredded broccoli
- 1 onion, chopped
- 2 cloves garlic, minced
- 60 ml (1/4 cup) sesame oil
- 60 to 90 ml (1/4 to 1/3 cup) soy sauce
- 15 to 30 ml (1 to 2 tbsp) hot sauce, to taste
- Salt and pepper, to taste
Preparation
- Preheat the grill to medium-high heat and lightly oil the grate.
In a large skillet over high heat or on a grill griddle, heat the oil, then cook the onion, carrots, and broccoli for a few minutes. - Add the garlic, then the shrimp, and cook for 2 to 3 minutes.
- Push the mixture to one side, crack the eggs, and scramble them quickly.
- Add the jasmine rice, soy sauce, and hot sauce, then stir until everything is thoroughly heated through.
- Season with salt and pepper to taste.
- Generously stuff the pepper halves with the shrimp fried rice mixture.
- Place the peppers on the BBQ grill over indirect heat, close the lid, and cook for about 20 minutes.
- Then move the peppers over direct heat for a few minutes to lightly char and tenderize them further before serving.
P.S. Oven version: Bake the stuffed peppers at 375°F for about 35 minutes in a lightly oiled baking dish, then finish them under the broiler for a few minutes to lightly brown the top, if desired.
