Oriental Stuffed Peppers
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Cooking time: 40 minutes for menu Cooking schedule: see below for "menu" instructions |
Stuffed Peppers, Oriental Style Time: 40 minutes
I'll make stuffed peppers 3 times this fall - 3 different kinds, so if you buy a lb of ground
beef (or 500 grams) divide it into thirds and freeze.
1/3 lb ground beef - ground turkey could also be used (I can't get it or I would use it)
2 peppers Any color, I am using 1 red,1 yellow. They are in season so the colored ones aren't 'trop cher'
1 medium onion
1 stalk celery
1 tbs chopped fresh ginger (it needs to be peeled with a sharp knife) or 1 tsp dried, ground ginger
2 cloves garlic
1 tbs olive oil
1/3 - 1/2 cup chopped water chestnuts I don't know what size tin you can buy but I use the whole tin.
2 tbs soy sauce
1 1/2 cups chicken stock
3 tbs cornstarch (corn flour, maizena)
Brown Rice
Cut peppers in half the long way (try to find the best flat sides before cutting so that they will lay nicely) and remove stem end and seeds. Set aside (do not blanch). Peel and chop onion and garlic. Chop celery. Sauté onion, celery and garlic over medium heat in large skillet. Skillet must be large enough to hold all pepper halves when they are stuffed, in one layer. When onions start to become translucent add ginger, water chestnuts and beef. Break beef up as it cooks. When beef is brown add 1 tbs soy sauce, 1/4 cup chicken stock. Dissolve 1 tbs cornstarch in 2 tbs chicken stock. Add to beef mixture and stir well, cooking until it thickens. Add rice when rice is done, mix well. Fill peppers with beef and rice (set on a plate while you work). Once all peppers are filled using all of the beef and rice, put the peppers back into the same pan (filled side up in one layer). Add remaining 1 cup of chicken stock, cover, return to heat and simmer for 20 minutes, until peppers are tender. Remove peppers. Dissolve remaining 2 tbs cornstarch in remaining 1 tbs soy sauce (add 1 tbs water to make it easier). Bring stock left in pan to a boil. Add cornstarch mixture and stir, cooking until thick. You have a sauce! Serve peppers with sauce on the side.
Note: If you have any of the beef and rice left after filling peppers (as always, depends on size of peppers) just keep it warm and serve on the side also.
Brown Rice
1/3 cup brown rice
2/3 cup chicken stock -or stock and water mixed, check your package for correct quantity
Cook rice in stock according to package directions. The rice I use takes about 20 minutes.
Cooking schedule: Time: 40 minutes |
Stuff peppers, return to pan |
Cooking for Two? Or more?
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