Asian Stuffed Bell Peppers Recipes

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ASIAN STUFFED PEPPERS (WW)



Asian Stuffed Peppers (Ww) image

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

2 medium scallions, minced
5 large garlic cloves, minced
2 teaspoons fresh gingerroot, minced pared
15 ounces lean pork, ground
1 tablespoon cornstarch
1 tablespoon reduced sodium soy sauce
1 tablespoon rice wine vinegar
4 medium bell peppers (green or red halved lengthwise & seeded)
1/2 cup low sodium chicken broth
1 tablespoon fresh cilantro, minced to garnish
1 tablespoon fresh flat leaf parsley, minced to garnish

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



Asian Stuffed Bell Peppers image

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

3 large yellow bell peppers or 3 large red bell peppers
3/4 cup beef broth
1/2 cup white rice (I like basmati)
1 tablespoon finely chopped garlic
1 tablespoon finely chopped ginger
1/2 cup chopped onion
1 1/2 cups sliced fresh mushrooms (shitaki, crimini, or portobella, something with flavor!)
1 lb beef, in 1/2 inch wide by 2 inch long stripes
2 -3 tablespoons char siu sauce
1 -2 tablespoon honey
salt and pepper

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

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