Stuffed Peppers, Oriental Style
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Cooking time: 40 minutes for menu Cooking schedule: see below for "menu" instructions |
This is the one of three Stuffed Bell Peppers we'll be making this fall. If you buy a 16oz of ground beef, turkey or sausage (or any combination), 500 grams, divide it into thirds and freeze. 5 oz (150gr) of meat is really plenty in these peppers - and it's all the peppers can hold! We have 1/2 green pepper left so we'll be making 5 'halves'. Cook the brown rice on Wed.
Stuffed Peppers, Oriental Style Time: 40 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.
5 - 6 oz (150gr) ground beef/turkey/sausage
2 bell peppers try to get 4-sided peppers, they are easier to stuff and lie flat
1/2 green pepper left from Sunday
1 medium onion
1 stalk celery
1 tbs chopped fresh 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 1 small tin.
2 tbs soy sauce
1 1/2 cups chicken stock
2 1/2 tbs cornstarch (corn flour, maizena)
1 cup cooked brown rice cook the night before or see below
Start to cook the 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 meat. Break meat up as it cooks. When meat is cooked add 1 tbs soy sauce and 1/4 cup chicken stock. Dissolve 1 tbs cornstarch in 1/4 cup chicken stock. Add to the skillet and stir well, cooking until it thickens. Add rice when rice is done, mix well. Fill peppers with meat 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). Pour remaining 1 cup of chicken stock around peppers in skillet, cover, return to heat and simmer for 20 minutes, until peppers are tender. Remove peppers. Dissolve remaining 1 1/2 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 remove from skillet, 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.
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Cooking Schedule: 40 minutes |
Dissolve cornstarch in stock, add to skillet, thicken |
Cooking for Two? Or more?
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