Asian Stuffed Peppers Recipe

Name: Asian Stuffed Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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
Cook meat and onions until meat is browned and no longer pink. Add garlic and cook just until fragrant. Drain fat.
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
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
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
Garnish with reserved scallions and top each with 1 fortune cookie.

711

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Asian Stuffed Peppers falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Asian Stuffed Peppers

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