ASIAN STUFFED BELL PEPPERS
Okay, I was looking up on Zaar the other day for a stuffed pepper recipe, and I just could not find anything that I was looking for. So I decided to create my own with all of the Asian ingredients that I had just gotten from the store that day. The turn out was great, and it was still a very healthy, weight smart dish. ENJOY!!
Provided by MizEmerilLagasse
Categories Rice
Time 5h15m
Yield 3 peppers
Number Of Ingredients 11
Steps:
- Cut the tops off of the peppers clean out the insides, set aside.
- In a small saucepan, bring the beef broth up to a boil, add the rice, reduce the heat to low and simmer, uncovered, until the broth is gone, set aside.
- In a large wok, heat a teaspoons of oil over medium-high heat then add the onion, mushrooms, and beef** to the wok and stir fry until browned, remove from the heat.
- Add the char siu, honey, salt and pepper, and the rice; stir to combined and then stuff the peppers with the mixture.
- Place the peppers in your crockpot, pour about 1 tablespoon more of the beef broth over each pepper, and cook on low heat for 5-6 hours, but no more then that!
- I believe you could also finish these in the oven!
- **You can use what ever beef you have on hand, even ground beef.
- When I made this I just used beef round and sliced it 1/2-inch by 2-inches and it worked great,.
Nutrition Facts : Calories 1238.1, Fat 108.2, SaturatedFat 44.8, Cholesterol 149.8, Sodium 272.5, Carbohydrate 48.5, Fiber 3.7, Sugar 7.7, Protein 18.8
ASIAN STUFFED PEPPERS (WW)
Make and share this Asian Stuffed Peppers (Ww) recipe from Food.com.
Provided by lazyme
Categories Pork
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Spray medium nonstick skillet with nonstick cooking spray; heat.
- Add scallions, garlic and ginger; cook over high heat, stirring constantly, 15-20 seconds, until fragrant.
- Remove from heat; transfer to medium bowl to cool.
- Add pork, cornstarch, soy sauce and vinegar to cooled scallion mixture; mix thoroughly.
- Stuff each bell pepper half with an equal amount of pork mixture; place, stuffed-side up, into 2-quart shallow casserole.
- Add broth to casserole; bake, loosely covered, 30-35 minutes, until stuffing is cooked through and peppers are tender.
- Bake, uncovered, 10 minutes, until stuffing begins to brown.
- Place 2 pepper halves on each of 4 plates, sprinkle with cilantro and parsley and serve.
- SERVING (2 STUFFED PEPPER HALVES) PROVIDES: 2 Vegetables, 3 Proteins, 10 Optional Calories.
- PER SERVING: 217 Calories, 10 g Total Fat, 3 g Saturated Fat, 68 mg Cholesterol, 240 mg Sodium, 11 g Total Carbohydrate, 2 g Dietary Fiber, 22 g Protein, 49 mg Calcium; 5 points.
UNDONE STUFFED PEPPER CASSEROLE
Layer the ingredients of this Undone Stuffed Pepper Casserole to save time & deliver big flavor. Enjoy this stuffed pepper casserole as a weeknight entrée!
Provided by My Food and Family
Categories Home
Time 40m
Yield 7 servings, 1 cup each
Number Of Ingredients 6
Steps:
- Heat oven to 350ºF.
- Brown meat with peppers and garlic in large skillet; drain. Return meat mixture to skillet; stir in rice, pasta sauce and 3/4 cup cheese.
- Spoon into 2-qt. casserole sprayed with cooking spray; top with remaining cheese.
- Bake 25 min. or until heated through.
Nutrition Facts : Calories 300, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 50 mg, Sodium 550 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 19 g
ASIAN STUFFED PEPPERS
Make and share this Asian Stuffed Peppers recipe from Food.com.
Provided by Chef Songull
Categories Rice
Time 1h
Yield 4 peppers, 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees f. Cut stems from peppers, remove seeds, cook covered in boiling water for 1 minute. Drain upside down on paper towels.
- Cook meat and onions until meat is browned and no longer pink. Add garlic and cook just until fragrant. Drain fat.
- Combine meat mixture, 4 tablespoons of tomato sauce, ginger, worcestershire sauce, soy sauce in a large bowl. Stir in rice, 1 cup of tomato sauce, waterchestnuts, bean sprouts, diced tomatoes, 2 tablespoons of the sweet and sour sauce, salt and pepper to taste.
- Stuff peppers, place upright in a 9x9 baking dish. Spread the rest of the rice mixture around peppers. add the remaining 2 tablespoons sweet and sour sauce with the remaining tomato sauce and spoon over the peppers.
- Cover and bake for 30 minutes. uncover, add sliced cream cheese and continue baking for another 5 - 10 minutes or until cheese is soft and melted.
- Garnish with reserved scallions and top each with 1 fortune cookie.
Nutrition Facts : Calories 632.4, Fat 28.7, SaturatedFat 13.2, Cholesterol 108.5, Sodium 1752, Carbohydrate 66.4, Fiber 10.2, Sugar 27.7, Protein 32.1
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