Peanut Ginger Noodle-Stuffed Grilled Red Peppers

Well, here we are at another day when we stuff stuff with stuff. Ryan’s favorite type of day.

That man of mine likes food inside of food, and I’ve recently been loving grilled vegetables, and I ALWAYS love peanut noodles, so let’s do this!





I’m embarrassed to say that before this year, I was a little scared of grilling vegetables. Would I grill pizza? All the time. Veggie burgers? Yes! But simple sliced, oiled and seasoned veggies? Agh! The horror!

Sometimes I don’t make sense. I think I was afraid that the sliced veggies would fall through the grill, or that they’d stick, so my summertime veggies stayed roasted or sautéed…until this year.

Most of my recipe ideas lately have revolved around the grill, partially because I’m trying to stay outside as many seconds as possible, but also because it’s been humid as hell and a hot oven seems like a poor choice. Ryan and I signed up for a CSA that provided some gorgeous greens, so I’ve been grilling romaine and kale and anything else I can get my hands on! Grilled kale turns into a crispy, smoky kale chip, whereas romaine gets all kinds of buttery and charred while retaining some of that fresh crisp texture. Grilled romaine! Who knew?!

The entire blogosphere knew the wonder of romaine before me, I know. I still find it exciting.

Although I’m sure a grilled romaine recipe will be coming your way soon, today we’re working with some beautiful red bell peppers, which get grilled until nice and charred. The peppers are lightly salted, subtly sweet and smoky, while the filling is a simple Asian-inspired peanut ginger sauce tossed with brown rice noodles and sautéed veggies.

It’s easy to put together, and the presentation is cute enough for company. The recipe can serve 4 hungry people, or 8 less-hungry people when accompanied by a salad. Since I like my meals big I ate a full pepper (two heavily-stuffed halves), but I know I’m a bit of an anomaly.

I’m excited and also slightly embarrassed to say that I have another grill-centric recipe coming your way later this week. Now that I’m fully part of the veggie-grillin’ world, please tell me – what are your favorite veggies to grill?

