Asian Stuffed Peppers Recipes

ASIAN STUFFED PEPPERS

Steps:

• Preheat oven to 350 F. Place halved peppers cut side up on a rimmed baking sheet. Drizzle with olive oil and 1 tsp kosher salt. Bake for 10 minutes, or until tender.
• Meanwhile, prepare the filling. In a large mixing bowl, combine chicken (or other ground meat), remaining 1 ½ tsp kosher salt, scallions, sesame oil, soy sauce (or coconut aminos), ginger paste, and black pepper. Set aside.
• Heat 2 Tbsp canola oil in a skillet over medium-high heat. Add onion and shallot, then cook until translucent, stirring often, about 5-7 minutes. Add garlic and spinach, and cook 1-2 minutes more, until spinach has just wilted. Set aside to cool slightly, then add to ground meat and mix well.
• Fill each pepper with meat mixture, then bake 20-25 minutes, or until internal temperature reaches 165 F. Serve with cilantro and additional soy sauce / coconut aminos, as needed.

ASIAN STUFFED PEPPERS (WW)

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.

ASIAN STUFFED BELL PEPPERS

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,.

ASIAN STUFFED PEPPERS

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.