Asian Stuffed Peppers

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Category : Meat

Recipe : Asian Stuffed Peppers

Makes 4 servings

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

Preheat oven to 350o F.
Spray medium nonstick skillet with nonstick cooking spray; heat. Add scallions,
garlic and ginger; cook over high heat, stirring constantly, 15-20 seconds, until
fragrant. Remove from heat; transfer to medium bowl to cool.
Add pork, cornstarch, soy sauce and vinegar to cooled scallion mixture; mix
thoroughly. Stuff each bell pepper half with an equal amount of pork mixture;
place, stuffed-side up, into 2-quart shallow casserole. Add broth to casserole;
bake, loosely covered, 30-35 minutes, until stuffing is cooked through and
peppers are tender. Bake, uncovered, 10 minutes, until stuffing begins to
brown. Place 2 pepper halves on each of 4 plates, sprinkle with cilantro and
parsley and serve.

SERVING (2 STUFFED PEPPER HALVES) PROVIDES: 2 Vegetables, 3 Proteins,
10 Optional Calories.

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