Asian Stuffed Peppers
- Ready In:
- 1hr
- Ingredients:
- 15
- Yields:
-
4 peppers
- Serves:
- 4
ingredients
- 1 lb ground beef or 1 lb pork
- 4 large green bell peppers or 4 large red bell peppers
- 1 bunch scallion (sliced on a bias, reserving 2 tbsp. green tops for garnish)
- 3 garlic cloves
- 1 tablespoon gingerroot (peeled and grated)
- 1 tablespoon Worcestershire sauce
- 1 tablespoon low sodium soy sauce
- 1 cup cooked rice
- 1 (8 ounce) can sliced water chestnuts (chopped)
- 7 ounces bean sprouts
- 1 (14 1/2 ounce) can diced tomatoes
- 1 (29 ounce) can tomato sauce
- 4 tablespoons sweet and sour sauce (store bought is fine)
- 4 ounces cream cheese (half of an 8 oz. block sliced into 8 pieces)
- 4 fortune cookies
directions
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!