Sriracha Stuffed Peppers

IMG_2066You may have heard all the fuss about the Sriracha factory and neighbors complaining about the smell and such.  I happen to love Sriracha and don’t live all that far from the factory. I do understand having that in your nose all day probably isn’t the greatest thing in the world, but I’m not close enough to feel it.  That said, I fucking love Sriracha sauce – in fact, I love all hot sauce!  You can adjust this recipe as needed to suit your personal tastes but I like it hot!


2 bell peppers – tops cut off and hollowed out with seeds removed

1/2 yellow onion – sliced thin

7 or 8 Brussels sprouts – leaves only

1/4 cup cilantro

4 or 5 chopped green onions

4 tbs Sriracha or other hot sauce

3 tbs honey

pepper – to taste

olive oil

1/4 cup pepper jack cheese


Preheat the oven to 350 degrees.  Place the hollowed out peppers in an oven proof dish, standing up.  If you need to trim the bottoms to make them stand, go for it!  Use the trimmed bits and chop them up, adding them to the other ingredients.

In a large skillet, heat a little bit of olive oil – about 1 or 2 tbs.  Saute the onions until translucent, about 4 or 5 minutes.  I actually like mine a little brown around the edges so I cook them a little longer.  Add the Brussels sprouts leaves, the green onions, the hot sauce and honey.  Give it a taste and adjust accordingly, adding more hot sauce or honey either way you see it!  Stir and add pepper to your desired flavoring.  Again, I love pepper so I use lots!  Cook for 3 to 4 minutes, or until the Brussels sprouts leaves are tender.  Add the cilantro and stir again.

Immediately fill each pepper with the onion/hot sauce mixture and bake for 35 to 40 minutes.  Top each with some shredded pepper jack cheese and serve!  These make a great side with chicken or beef or are a nice lunch on their own!


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