Entrees
RAMEN STUFFED BELL PEPPERS
Ramen noodles and garlicky veggies are a humble bell pepper’s new best friends.
1 hour
Prep Time
4
Servings
Top Ramen Beef
Ingredients
- 4 large bell peppers (any color)
- 2 packs of Top Ramen® noodles
- 1 cup of diced vegetables (your choice)
- 2 cloves of garlic
- 2 green onions
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp olive oil
- Salt and pepper to taste
- Sesame seeds & chopped cilantro for garnish
- Sriracha (optional)
Instructions
Preheat your oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers in a baking dish, cut side up, and set aside.
Cook the ramen noodles according to the package instructions. Do not use seasoning packets. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the garlic and cook for about 1 minute until fragrant. Add the diced vegetables to the skillet and cook until they start to soften, about 5-7 minutes.
Stir in the cooked ramen noodles, soy sauce, sesame oil, and green onions. Season with salt and pepper to taste. Cook for another 2-3 minutes, stirring occasionally, until everything is well combined.
Spoon the ramen mixture into the hollowed-out bell peppers, pressing down gently to pack the filling.
Bake uncovered in the preheated oven for 25-30 minutes or until the peppers are tender and the top is crispy.
Once the peppers are done, remove them from the oven and let them cool slightly before serving.
Garnish with sesame seeds, chopped cilantro, and Sriracha if desired.
