Asian Stuffed Peppers

1. 1

   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.

2. 2

   Cook meat and onions until meat is browned and no longer pink. Add garlic and cook just until fragrant. Drain fat.

3. 3

   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.

4. 4

   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.

5. 5

   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.

6. 6

   Garnish with reserved scallions and top each with 1 fortune cookie.

* Per serving · 4 servings · Values may vary.