Best Asian Stuffed Peppers Ww Recipes

CHINESE STUFFED PEPPERS

Steps:

• Use a cleaver or knife to finely mince the shrimp into a very fine paste. This process entails chopping and folding the shrimp paste over and onto itself, and continuing to chop. Transfer the shrimp paste to a bowl.
• Chop the scallions. Set aside half of the green portion for the sauce. Add the rest of the chopped scallion to the shrimp, along with 1 teaspoon salt, 2 tablespoons vegetable oil, 1/2 teaspoon sesame oil, 1 1/2 tablespoons cornstarch, 2 teaspoons Shaoxing wine, and white pepper to taste. Use a fork to beat/whip the shrimp until it is smooth and all the ingredients are well-combined.
• Pop the stems off the bell peppers and follow the lines of each pepper to cut into 3-5 segments. Remove the seeds. If using long hot green peppers, just cut them in half lengthwise and remove the seeds.
• Stuff each pepper segment with the shrimp mixture until the filling is even with the edges of the peppers. You can also trim the ends of the peppers to ensure they are flush and at the same level of the filling. This will make the peppers easier to cook.
• Heat a tablespoon of oil in a wok or skillet over medium high heat and place the peppers in the oil, stuffing side down. Cook until they are browned, about 2 minutes. Turn the peppers over to sear the bottoms for another 2 minutes, turning the heat down if they start to get too dark. If using the long hot green peppers or another variety of thin-fleshed pepper, simply transfer them to the serving plate.
• If using bell peppers, which have thicker flesh and take longer to cook, add 2 tablespoons of water to the pan, cover, and steam for another 2 minutes, or until the peppers are just tender. Set aside on a serving plate.
• It's time to make the sauce, which only takes a couple minutes. Heat the wok over medium heat and add the oil, garlic and fermented black beans. Stir-fry for a few seconds and add the shaoxing wine. When the wine is bubbly, add the rest of the sauce ingredients (except the cornstarch slurry) and bring to a simmer. Once simmering, add the cornstarch slurry gradually until the sauce is thick enough to coat a spoon. Stir in the reserved scallions and spoon the sauce over the peppers to serve.

ASIAN STUFFED PEPPERS

Steps:

• Preheat oven to 350 F. Place halved peppers cut side up on a rimmed baking sheet. Drizzle with olive oil and 1 tsp kosher salt. Bake for 10 minutes, or until tender.
• Meanwhile, prepare the filling. In a large mixing bowl, combine chicken (or other ground meat), remaining 1 ½ tsp kosher salt, scallions, sesame oil, soy sauce (or coconut aminos), ginger paste, and black pepper. Set aside.
• Heat 2 Tbsp canola oil in a skillet over medium-high heat. Add onion and shallot, then cook until translucent, stirring often, about 5-7 minutes. Add garlic and spinach, and cook 1-2 minutes more, until spinach has just wilted. Set aside to cool slightly, then add to ground meat and mix well.
• Fill each pepper with meat mixture, then bake 20-25 minutes, or until internal temperature reaches 165 F. Serve with cilantro and additional soy sauce / coconut aminos, as needed.

ASIAN STUFFED PEPPERS (WW)

Steps:

• Preheat oven to 350°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; 5 points.

ASIAN STUFFED PEPPERS

Steps:

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

ASIAN-STYLE STUFFED PEPPERS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place a stainless steel or cast iron skillet over medium heat. Oil the peppers lightly with 1 tablespoon olive oil and place in the hot skillet, turning frequently to just blister the skins and begin to brown them on all sides, 5 to 7 minutes. Remove peppers to a cutting board. Turn off heat.
• Remove the top of one pepper, cutting as close to the stem as possible to save as much of the pepper as possible. Carefully removed the inside seeds and membrane. Do not puncture the pepper! Repeat with remaining peppers. Place peppers on a baking sheet.
• Bake peppers in the preheated oven until tender, 30 to 45 minutes.
• Meanwhile, heat remaining tablespoon oil in the same large skillet over medium-high heat. Once hot, add steak and season with pepper. Cook until just done and pink has disappeared, about 5 minutes. Remove steak to a bowl and set aside.
• Add onion and garlic to the skillet, with more oil if needed. Cook and stir until onions are just translucent, about 5 minutes. Add bok choy and carrots. Cook, stirring frequently, for 2 minutes; remove from heat. The bok choy will overcook quickly and you want it to still have some texture to it.
• Combine steak and vegetables; stir in unagi sauce. Fill peppers with as much filling as possible, using the back of a spoon to pack down if necessary. To serve, place each pepper on its own plate.

ASIAN STUFFED BELL PEPPERS

Steps:

• Cut the tops off of the peppers clean out the insides, set aside.
• 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.
• 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.
• Add the char siu, honey, salt and pepper, and the rice; stir to combined and then stuff the peppers with the mixture.
• 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!
• I believe you could also finish these in the oven!
• **You can use what ever beef you have on hand, even ground beef.
• When I made this I just used beef round and sliced it 1/2-inch by 2-inches and it worked great,.