Menu Plan for Fall II: Week 10, Day 6


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 Day 5
 Day 6

Stuffed Bell Peppers, Oriental Style

Cooking time:  40 minutes for menu      Cooking schedule: see below for instructions

      This will be the last of the stuffed vegetables of the season.  The holidays are coming; we're well into winter cooking.

Stuffed Bell Peppers, Oriental Style

Total time: 45 minutes
   Stuffed Bell Peppers don't always have to have tomato sauce and cheese on them.  Choose whatever color pepper you like.  You could substitute Basmati or regular rice for the brown. Try to get 4-sided peppers, they are easier to stuff and lie flat.

Stuffed Bell Peppers, Oriental Style Ingredients: 


Note: If you have any of the beef and rice left after filling peppers (as always, depends on size of peppers) just remove from skillet, keep it warm and serve on the side also.

Note2: Use quick cooking rice - it will cook in the time it takes to sauté the meat. The rice I use takes about 15 minutes.

Cooking Schedule: 40 minutes
Assemble all ingredients and utensils
Utensils: measuring cups, spoons, knives,
large skillet with lid, small saucepan, lid, plate

Cook rice
Chop onion, garlic
Sauté onion, garlic
Chop celery, if using, add to skillet
Cut peppers, choosing best sides, clean
Chop water chestnuts, ginger
Add water chestnuts, ginger to skillet
Add meat to skillet, breaking it up and browning

Add soy sauce, stock when meat is brown
Dissolve cornstarch in stock, stir into skillet
Add rice to meat, stir well to combine
Stuff peppers, putting on plate while you work
Remove any leftover stuffing, cover, keep warm
Put peppers back in skillet, add stock, cover, cook
   20 minute break
Dissolve remaining cornstarch in soy sauce
Remove peppers
Bring stock in skillet to a boil
Stir cornstarch into stock in skillet to make sauce
Serve peppers, sauce on the side

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