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Chinese Stuffed Peppers

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Recipe

 

Yield

6 servings

Prep

45 min

Cook

45 min

Ready

90 min
Trans-fat Free

Ingredients

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

Amount Measure Ingredient Features
6 medium sweet bell peppers
* Camera
59 ml long grain rice
white
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15 ml vegetable oil
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1 medium scallions, spring or green onions
chopped
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15 ml ginger
minced fresh
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1 each garlic cloves
minced
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680.4 g ground pork
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237 ml green peas
frozen, thawed
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45 ml soy sauce, tamari
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45 ml sherry
dry
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3.8 ml sugar
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2.5 ml black pepper
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1.3 ml salt
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355 ml beef stock
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59 ml sherry
dry
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15 ml cornstarch
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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 Arrow up button

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Nutrition Facts

Serving Size 219g (7.7 oz)
Amount per Serving
Calories 41955% 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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