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!!

• Ready In: 5 hrs 15 mins
• Yields: 3 peppers

Ingredients

• 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

Directions

1. Cut the tops off of the peppers clean out the insides, set aside.
2. 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.
3. 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.
4. Add the char siu, honey, salt and pepper, and the rice; stir to combined and then stuff the peppers with the mixture.
5. 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!
6. I believe you could also finish these in the oven!
7. **You can use what ever beef you have on hand, even ground beef.
8. When I made this I just used beef round and sliced it 1/2-inch by 2-inches and it worked great,.