Asian Stuffed Bell Peppers

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READY IN: 5hrs 15mins
YIELD: 3 peppers
UNITS: US

INGREDIENTS

Nutrition
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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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