Peanut Pasta Peppers

Peanut Pasta Peppers
Servings: 6 Prep 20 mins Start to Finish 20 mins


  • 1 1/2 cups small pasta shells
  • 1/4 cup plus 1 tbsp. smooth natural peanut butter
  • 2 tablespoons low-sodium soy sauce
  • 3 tablespoons cider vinegar
  • 1 teaspoon hot sauce (we like Frank's RedHot)
  • 2 cups cooked chicken, chopped
  • 2 medium carrots, grated
  • 3 scallions, finely chopped
  • 1/4 cup cilantro, finely chopped, plus more for garnish
  • 1/4 teaspoon salt
  • 6 medium bell peppers

Make It

1. Cook the pasta according to package directions, reserving 3 tbsp. of the cooking water.

2. Meanwhile, in a medium bowl, whisk together the peanut butter, soy sauce, vinegar, and hot sauce. Add the chicken, carrots, scallions, cilantro, and salt, and toss to coat. Add the pasta shells and the reserved cooking water, and toss until evenly coated.

3. Trim off and discard the top of each pepper, then cut out the seeds and core. Without making a hole, cut a slice from the bottom so that the pepper will stand. Evenly distribute the filling among the peppers, mounding it. Sprinkle with more cilantro before serving.