Asian Stuffed Bell Peppers
- Ready In:
- 5hrs 15mins
- Ingredients:
- 11
- Yields:
-
3 peppers
ingredients
- 3 large yellow bell peppers or 3 large red bell peppers
- 177.44 ml beef broth
- 118.29 ml white rice (I like basmati)
- 14.79 ml finely chopped garlic
- 14.79 ml finely chopped ginger
- 118.29 ml chopped onion
- 354.88 ml sliced fresh mushrooms (shitaki, crimini, or portobella, something with flavor!)
- 453.59 g beef, in 1/2 inch wide by 2 inch long stripes
- 29.58-44.37 ml char siu sauce
- 14.79-29.58 ml honey
- salt and pepper
directions
- 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,.
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RECIPE SUBMITTED BY
MizEmerilLagasse
Stafford, 0