Just recently my dad, who does not send selfies, sent us all a selfie.  He was obviously sitting in a hospital room and it was captioned "don't worry, they don't think it's anything serious".   Right.  Needless to say it was my dad having a series of mini heart attacks.  Since then the doctor has told him the best eating habits would be to go vegetarian. While I know he won't do that, I've decided to try my hand at some heart healthy meals that don't taste like cardboard and  would have you say "Yeah I'll make that again".  I served this last night to my mom who is probably the world's pickiest eater besides my son. She even said she was going to make it this weekend.  Though the caloric intake on this seems high, it all comes from the brown rice.  One whole stuffed bell pepper though only has 99 mg of salt and that is all naturally occurring.  The only "bad" item in the recipe list is the cheese.  Do use a low sodium, low fat mozzarella.  As for how I like to cook it. I like my cheese very brown and crispy, not sure why.  You do not have to cook it that long.  If you like your pepper to stay a bit crispier, take the cover off at 30 minutes and bake only another 10-20 minutes. 
 You can also add fresh basil to this recipe and for the rice, mix it with some wild rice to add another level of texture and flavor. I will next time I make this.  The other thing, you can use this as a side dish to fish or chicken.  A perfect meal would be grilled Tilapia, 1/2 a stuffed pepper and fresh fruit.  
I may have to make that this weekend!
Enjoy. Stay healthy.
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Serves 4 (1 whole each or 8 if using as a side dish)


  • 2 cups cooked brown rice or a combo of wild rice and brown rice
  • 4 Bell Peppers (any color)
  • 1 package Precut mix of Asparagus, onions and mushrooms, 9.5 oz
  •                           (found in the produce section usually for saute or stirfry)
  • If your store does not have the package use: 
                                       3/4 cup Asparagus, diced
                                       1/4 cup Red Onion, diced
                                       1/4 cup Mushrooms, diced
  • 1 medium Tomato, diced
  • 3 Cloves Garlic, crushed
  • 1 tsp Ginger, crushed
  • 1/4 tsp Coriander
  • 1/4 tsp Cumin
  • 1/2 tsp Pepper
  • 1/4 tsp Chili Powder
  • 1/2 cup Low fat, low  Sodium Mozzarella Cheese
  • Coconut oil spray

Prepare your Bell Peppers by cutting off the tops and cleaning out the seeds.  To make them stand, shave off a little of the bottom.  Prepare a dish by spraying with the coconut oil. Use the Bell pepper that you cut off in the stirfry

Cook your rice according to the package (generally rice is cooked 2:1, meaning 2 cups water for every 1 cup rice)
Dice up your vegetables, crush the garlic and ginger
using a large fry pan, spray it with the coconut oil and heat for stirfry
Once the pan is hot, throw in the asparagus, onions and mushrooms
Let cook for a few minutes, watch and occasionally stir
Add the Bell peppers (Not your whole ones, the tops that you diced up and any of the bottom that was shaved off!)
Add the spices, stir, cook for 2 minutes
Add the tomatoes
Stir and cook 4 minutes
Add the two cups cooked rice
Stir and cooks, 2-3 minutes
Remove from heat

Stuff your peppers, place some mix at the bottom and then add some cheese, add a few more spoonfuls and then add more cheese.  Once full, add more cheese to the top

Spray, with the coconut oil, a piece of foil and then cover (so the cheese will not stick to the foil)

Bake at 350 F (180 C or Gas Mark 4) for 30 minutes, covered
Bake another 10-30 minutes depending on how you like your peppers cooked and the cheese browned

Pairs well with a salad and fresh fruit.
I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Nutritional information obtained using CalorieCount.com. Based on 1 full Stuffed Bellpepper
I normally don't do meatless as my son is not going to go meatless.  I've tried and tried and tried.  So, he can just starve tonight.  Not really.  I made him a hamburger, plain.  Absolutely plain, no salt, no pepper, just plain.  <sigh>  He will grow into this I swear by all that is holy and some that are not.  He did try it though, scrunched up his nose and hastily took a drink of milk.  At least he tried.   I however did not scrunch up my nose and I plan on eating this tomorrow for lunch.  I love how these flavors come together but do not over power each other.  The trick I believe for any stir fry is not letting your vegi's get soggy. The eggplant will be the softest item in your bowl.  The others should still have some crisp to them, well that is my preference.  The nice thing about stir frys also, throw just about anything in there to stir fry. The vegi's can come out of the freezer or out of  your crisper, doesn't matter.  This is also a dish that you can throw some Tofu in if you are so inclined.  If you would like to fry your Tofu, wrap it in paper towels and set it under a flat heavy object, not too heavy you don't want to pancake it.  let it sit for an hour or 2 to squish out some of the liquid.  Now you can fry it.  If you just want to add it to the stir fry, add it before the Bok Choy.

Pretty easy to make, let your imagination run wild.

Serves 4


2 Chinese Eggplants, chopped
1 Red, orange or yellow Bell pepper, chopped
1 1/2 cup Sugar Snap Peas
3 Green onions, chopped
1/2 Jalapeño (or pepper of your choice) minced
3/4 cup Daikon radish
2 bunches Baby Bok Choy
1 TBSP Fresh Ginger, minced
3 gloves Garlic, minced
2 TBSP Olive oil
1 TBSP Sesame Oil
1 TBSP Rice Vinegar

Toasted Sesame seeds

Prepared sticky rice or rice of your choice.

Sauce per bowl:
2 TBSP Hoisin Sauce (not gluten Free, use instead a plain BBQ Sauce if you need GF)
1 TBSP Soy Sauce (omit if using Hoisin)
1 tsp Rice Vinegar 
1/4 tsp Ginger (dried)
1/4 tsp Garlic salt 
1 1/2 tsp Sesame Oil (omit if using Hoisin)
1 tsp Horseradish (not prepared, just plain horseradish) 
1 tsp hot sauce (I used Sriracha)

Prep all the vegetable along with your garlic and ginger.  
Pour the oils and vinegar into the pan and get it hot.  Not smoking hot but hot.  
Bring the pan to the vegetables.  
Add just the eggplant, garlic and ginger and begin to cook.  The eggplant takes the longest.  
I like a crunch to my vegetable which means the cooking will depend on how you like your vegi's.  I also go in order of how long each takes to cook.  Each time you are adding a vegi, clear a space in the middle and place there.  This way you can see if a little more oil is needed.  
The peas will take the second longest along with the Daikon radish.  
Next the onions and finally the Bok Choy.  I only "steam" my Bok Choy.  With the pan still very hot, add the Bok Choy and push to the bottom of the pile with a spatula.  Cover and cook not more then 3-5 minutes, depending on how you like it. 
There might be times while you are cooking that your vegi's begin to stick, make a space in the middle and pour in a little neutral oil. 
The sauce can be added one of two ways.  Add the sauce right before it's finished cooking and mix it around to heat it up or zap the sauce in the microwave and pour it on the bowl afterwards.

How to toast Sesame seeds:   get a pan hot, toss in the sesame seeds so that there is only one layer.  Keep moving the pan around.  They will toast very quickly.  Do not leave them in the pan as they will continue to toast for a few minutes after removing from pan.
This is a super easy recipe as you get to choose how you want your vegi's cooked.  You can if you like, take out each vegi type as it cooks and put it in a warming pan.  Once the Bok Choy is done to your liking add all back into pan to warm up briefly.

I hoped you enjoyed this recipe, if you did please leave a comment down below.  You will also find a video that I made on how to make this dish.  Go on over to YouTube and subscribe to my channel so that you don't miss any!

Thank you for stopping by and remember, enjoy life.
It's the one you have.
Values were calculated based on the above ingredients serving 4 persons. Website used was http://www.caloriecount.com/ This does not include the sauce but does include the rice.