Asian Stuffed Bell Peppers |
|
 |
Prep Time: 15 Minutes Cook Time: 300 Minutes |
Ready In: 315 Minutes Servings: 1 |
|
Okay, I was looking up on Zaar the other day for a stuffed pepper recipe, and I just could not find anything that I was looking for. So I decided to create my own with all of the Asian ingredients that I had just gotten from the store that day. The turn out was great, and it was still a very healthy, weight smart dish. ENJOY!! Ingredients:
3 large yellow bell peppers or 3 large red bell peppers |
3/4 cup beef broth |
1/2 cup white rice (i like basmati) |
1 tablespoon finely chopped garlic |
1 tablespoon finely chopped ginger |
1/2 cup chopped onion |
1 1/2 cups sliced fresh mushrooms (shitaki, crimini, or portobella, something with flavor!) |
1 lb beef, in 1/2 inch wide by 2 inch long stripes |
2 -3 tablespoons char siu sauce |
1 -2 tablespoon honey |
salt and pepper |
Directions:
1. Cut the tops off of the peppers clean out the insides, set aside.
2. In a small saucepan, bring the beef broth up to a boil, add the rice, reduce the heat to low and simmer, uncovered, until the broth is gone, set aside.
3. In a large wok, heat a teaspoons of oil over medium-high heat then add the onion, mushrooms, and beef** to the wok and stir fry until browned, remove from the heat.
4. Add the char siu, honey, salt and pepper, and the rice; stir to combined and then stuff the peppers with the mixture.
5. Place the peppers in your crockpot, pour about 1 tablespoon more of the beef broth over each pepper, and cook on low heat for 5-6 hours, but no more then that!
6. I believe you could also finish these in the oven!
7. **You can use what ever beef you have on hand, even ground beef.
8. When I made this I just used beef round and sliced it 1/2-inch by 2-inches and it worked great,.
|
|