Easy Stuffed Bell Peppers Recipe for Families Traveling to Bali
Looking for a simple, nutritious, and family-friendly dish to prepare in Bali?
This stuffed bell peppers recipe combines classic Japanese techniques with a Balinese twist, making it perfect for moms traveling with kids.
With fresh ingredients and tropical flavors, it’s sure to become a favorite on your Bali vacation.
Table of Contents
What are Stuffed Bell Peppers?
Stuffed bell peppers are a wholesome dish made by filling bell peppers with a savory mixture of ground meat, vegetables, and seasonings.
This Bali-inspired version incorporates tropical flavors to create a vibrant, kid-friendly meal that’s easy to prepare and perfect for family dining.
Balinese Inspiration for Stuffed Bell Peppers
This recipe adds a tropical twist to the classic stuffed bell peppers by incorporating Balinese spices and ingredients like kecap manis (sweet soy sauce) and a hint of lime juice.
Using fresh, locally sourced bell peppers and herbs brings out the natural flavors of Bali’s cuisine.
Ingredients for Kid-Friendly Stuffed Bell Peppers
4 medium bell peppers, halved and deseeded
300g ground chicken or pork
1 small onion, finely chopped
1 small carrot, grated
2 tablespoons coconut oil
2 tablespoons soy sauce
1 tablespoon kecap manis (sweet soy sauce)
½ teaspoon grated ginger
1 clove garlic, minced
1 tablespoon Balinese lime juice
2 tablespoons breadcrumbs
Optional garnish: chopped parsley or fried shallots
Step-by-Step Guide to Cooking Stuffed Bell Peppers
Prepare the Bell Peppers:
Select fresh, firm bell peppers in various colors for a visually appealing dish. Rinse them thoroughly, then slice them in half lengthwise.
Remove the seeds and membranes to create a cavity for stuffing.
Prepare the Aromatics:
Finely chop the onion and garlic, grate the ginger, and shred the carrot into small, uniform pieces.
These ingredients form the aromatic base of the filling and enhance the dish’s flavor.
Cook the Filling:
Heat coconut oil in a large skillet over medium heat.
Add the onion, garlic, and ginger, and sauté for 3–4 minutes until softened and fragrant.
Add the grated carrot and cook for another 2 minutes.
Cook the Meat:
Add ground chicken or pork to the skillet. Break it into small pieces with a wooden spoon and cook until browned, about 5–6 minutes.
Stir occasionally to ensure even cooking.
Season the Filling:
Stir in soy sauce, kecap manis, lime juice, and breadcrumbs. Mix well until the filling is moist but not overly wet.
Taste and adjust the seasoning, adding more kecap manis for sweetness or lime juice for tanginess.
Stuff the Peppers:
Arrange the bell pepper halves on a parchment-lined baking dish. Spoon the meat filling into each pepper, pressing gently to pack it firmly.
For added texture, sprinkle breadcrumbs or grated cheese on top.
Bake the Peppers:
Preheat the oven to 180°C (350°F). Bake the stuffed peppers for 20–25 minutes until the peppers are tender and the filling is golden brown.
Garnish and Serve:
Remove the peppers from the oven and garnish with chopped parsley, fried shallots, or toasted sesame seeds.
Serve warm with steamed jasmine rice or Balinese yellow rice for a complete meal.
Tips for Perfect Bali-Style Stuffed Bell Peppers
Balinese Plating Techniques: Serve the stuffed peppers on a banana leaf-lined plate for an authentic tropical presentation. Add a side of sambal matah (Balinese chili relish) for an optional spicy kick.
Make It Kid-Friendly: Use more kecap manis in the filling for a sweeter flavor that appeals to children. Consider adding grated cheese as a topping to make the dish more familiar to younger palates.
Incorporate Local Ingredients: Add finely chopped lemongrass or a pinch of turmeric to the filling for a deeper Balinese flavor. These ingredients complement the sweetness of the peppers and the savoriness of the filling.
Pre-Cook the Peppers: To ensure the peppers are tender but not overcooked, pre-bake them for 5 minutes before stuffing. This step helps to reduce the overall cooking time while maintaining their shape.
Garnishing Like a Pro: Top the stuffed peppers with freshly grated coconut or a drizzle of coconut cream for a rich, tropical finish. Fried shallots or toasted sesame seeds add a delightful crunch.
Pairing Suggestions: Serve the peppers with a side of crispy tempeh, sautéed water spinach (kangkung), or a light cucumber salad for a balanced meal.
Nutrition Facts for Stuffed Bell Peppers Recipe
Calories
230 kcal
Fat
10g (3g saturated fat)
Cholesterol
40mg
Sodium
420mg
Carbohydrates
18g (6g sugars, 2g fiber)
Protein
15g
FAQs About Making Stuffed Bell Peppers in Bali
Q1: Can I use tofu instead of meat for the filling?
A: Yes, crumbled tofu is an excellent vegetarian alternative. Combine it with breadcrumbs and finely chopped vegetables for a satisfying texture.
Q2: Where can I find fresh bell peppers in Bali?
A: Fresh bell peppers are available at supermarkets like Pepito and Carrefour, as well as traditional markets across Bali.
Q3: Can I freeze stuffed peppers before baking?
A: Absolutely! Assemble the stuffed peppers and place them in an airtight container. Freeze for up to one month. Bake directly from frozen, adding an extra 10–15 minutes to the cooking time.
Q4: What other tropical ingredients can I add?
A: Diced pineapple or mango can be mixed into the filling for a sweet and tangy twist. These fruits pair beautifully with the savory meat and kecap manis.
Q5: How do I store leftovers in Bali’s tropical climate?
A: Store leftover stuffed peppers in an airtight container in the refrigerator and consume within 24–48 hours. Reheat thoroughly before serving.
Q6: Can I use different types of peppers?
A: Yes, you can use long sweet peppers or even poblano peppers for a slightly different flavor profile. Adjust the cooking time as needed.
Q7: How do I make this dish gluten-free?
A: Use gluten-free breadcrumbs and tamari instead of soy sauce to make this dish suitable for gluten-sensitive diners.
Q8: What sides pair well with this dish?
A: Serve the stuffed peppers with Balinese yellow rice (nasi kuning) or gado-gado (vegetable salad with peanut sauce) for a complete meal.
Q9: Can I make the filling spicier?
A: Yes, add sambal matah or finely chopped bird’s eye chilies to the filling for an authentic Balinese heat.