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Chinese Stuffed Peppers

 

60

Yield

6

servings

Prep

45

min

Cook

45

min

Ready

90

min

Trans-fat Free
 

Ingredients

6 medium sweet bell peppers
*
¼ cup long grain rice
white
1 tablespoon vegetable oil
1 medium scallions, spring or green onions
chopped
1 tablespoon ginger
minced fresh
1 each garlic cloves
minced
1 ½ pounds ground pork
1 cup green peas
frozen, thawed
3 tablespoons soy sauce, tamari
3 tablespoons sherry
dry
¾ teaspoon sugar
½ teaspoon black pepper
¼ teaspoon salt
1 ½ cups beef stock
¼ cup sherry
dry
*
1 tablespoon cornstarch

Directions

Heat oven to 375℉ (190℃)F.

Slice tops off peppers and scoop out seeds.

Stand peppers in 9" square baking dish.

In medium saucepan of boiling salted water, cook rice 7 minutes.

Drain, rinse under cold water and drain again.

In medium skillet, heat oil.

Add scallion, ginger and garlic.

Cook over medium-high heat until vegetables are softened and fragrant but not browned, about 1 minute.

Transfer to medium bowl.

Add ground pork, peas, rice, 2 tablespoons soy sauce, 1 tablespoon sherry, ¼ teaspoon sugar, ¼ teaspoon pepper and salt to bowl.

Mix gently but thoroughly to avoid crushing peas.

Stuff peppers with meat mixture.

In 2-cup glass measure, combine beef broth, remaining sherry, soy sauce, sugar and pepper.

Pour sauce over stuffed peppers and cover dish with foil.

Bake 45 minutes.

Remove foil from dish; reduce oven temperature to 350'F and continue baking, basting a few times with sauce, 15 minutes.

Transfer peppers to serving platter.

Place baking dish on top of stove.

Dissolve cornstarch in 2 tablespoons water.

Whisk into liquid in baking dish, and cook over medium heat until sauce boils and thickens, about 2 minutes.

Serve sauce with peppers.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 219g (7.7 oz)
Amount per Serving
Calories 41955% of calories from fat
 % Daily Value *
Total Fat 26g 40%
Saturated Fat 9g 45%
Trans Fat 0g
Cholesterol 107mg 36%
Sodium 839mg 35%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 4%
Sugars g
Protein 65g
Vitamin A 6% Vitamin C 5%
Calcium 4% Iron 14%
* based on a 2,000 calorie diet How is this calculated?

 

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