Asian Stuffed Peppers (Ww) Recipe

Name: Asian Stuffed Peppers (Ww)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium scallions, minced; 5 large garlic cloves, minced; 2 teaspoons fresh gingerroot, minced pared; 15 ounces lean pork, ground; 1 tablespoon cornstarch; 1 tablespoon reduced sodium soy sauce; 1 tablespoon rice wine vinegar; 4 medium bell peppers (green or red halved lengthwise & seeded); 1/2 cup low sodium chicken broth; 1 tablespoon fresh cilantro, minced to garnish; 1 tablespoon fresh flat leaf parsley, minced to garnish

Servings: persons

2 medium scallions, minced
5 large garlic cloves, minced
2 teaspoons fresh gingerroot, minced pared
15 ounces lean pork, ground
1 tablespoon cornstarch
1 tablespoon reduced sodium soy sauce
1 tablespoon rice wine vinegar
4 medium bell peppers (green or red halved lengthwise & seeded)
1/2 cup low sodium chicken broth
1 tablespoon fresh cilantro, minced to garnish
1 tablespoon fresh flat leaf parsley, minced to garnish

1
Preheat oven to 350u00b0F.
2
Spray medium nonstick skillet with nonstick cooking spray; heat.
3
Add scallions, garlic and ginger; cook over high heat, stirring constantly, 15-20 seconds, until fragrant.
4
Remove from heat; transfer to medium bowl to cool.
5
Add pork, cornstarch, soy sauce and vinegar to cooled scallion mixture; mix thoroughly.
6
Stuff each bell pepper half with an equal amount of pork mixture; place, stuffed-side up, into 2-quart shallow casserole.
7
Add broth to casserole; bake, loosely covered, 30-35 minutes, until stuffing is cooked through and peppers are tender.
8
Bake, uncovered, 10 minutes, until stuffing begins to brown.
9
Place 2 pepper halves on each of 4 plates, sprinkle with cilantro and parsley and serve.
10
SERVING (2 STUFFED PEPPER HALVES) PROVIDES: 2 Vegetables, 3 Proteins, 10 Optional Calories.
11
PER SERVING: 217 Calories, 10 g Total Fat, 3 g Saturated Fat, 68 mg Cholesterol, 240 mg Sodium, 11 g Total Carbohydrate, 2 g Dietary Fiber, 22 g Protein, 49 mg Calcium; 5 points.

539

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 11 ingredients. The key ingredients include: 2 medium scallions, minced, 5 large garlic cloves, minced, 2 teaspoons fresh gingerroot, minced pared, 15 ounces lean pork, ground, and more.

Yes, Asian Stuffed Peppers (Ww) falls under the Soups & Stews 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 (Ww)

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