Asian Stuffed Peppers Ww Recipes

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ASIAN STUFFED PEPPERS



Asian Stuffed Peppers image

Asian stuffed peppers are filled with traditional dumpling filling, then baked and topped with soy sauce or coconut aminos. GF, DF, and Whole30. Quick enough to prep on a weeknight after a busy day at work!

Provided by Ari Laing

Categories     Dinner

Time 40m

Number Of Ingredients 15

3-4 bell peppers (halved, stems and seeds removed)
1 Tbsp olive oil
2 ½ tsp kosher salt (divided)
1 ½ lb ground chicken (turkey, or pork)
3 scallions (thinly sliced)
2 tsp sesame oil
2 tsp coconut aminos or soy sauce (plus more for serving)
1 heaping tsp ginger paste
¼ tsp freshly ground black pepper
2 Tbsp canola or vegetable oil
½ large onion (minced)
1 small shallot (minced)
1 clove garlic ((minced)
1 cup baby spinach (roughly chopped)
¼ cup cilantro (for serving)

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.

Nutrition Facts : ServingSize 2 halves, Calories 323 kcal, Sugar 3.8 g, Sodium 930 mg, Fat 17.1 g, SaturatedFat 3.2 g, Carbohydrate 7.6 g, Fiber 1.4 g, Protein 34.1 g, Cholesterol 101 mg

ASIAN STUFFED PEPPERS (WW)



Asian Stuffed Peppers (Ww) image

Make and share this Asian Stuffed Peppers (Ww) recipe from Food.com.

Provided by lazyme

Categories     Pork

Time 55m

Yield 4 serving(s)

Number Of Ingredients 11

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

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 BELL PEPPERS



Asian Stuffed Bell Peppers image

Okay, I was looking up on Zaar the other day for a stuffed pepper recipe, and I just could not find anything that I was looking for. So I decided to create my own with all of the Asian ingredients that I had just gotten from the store that day. The turn out was great, and it was still a very healthy, weight smart dish. ENJOY!!

Provided by MizEmerilLagasse

Categories     Rice

Time 5h15m

Yield 3 peppers

Number Of Ingredients 11

3 large yellow bell peppers or 3 large red bell peppers
3/4 cup beef broth
1/2 cup white rice (I like basmati)
1 tablespoon finely chopped garlic
1 tablespoon finely chopped ginger
1/2 cup chopped onion
1 1/2 cups sliced fresh mushrooms (shitaki, crimini, or portobella, something with flavor!)
1 lb beef, in 1/2 inch wide by 2 inch long stripes
2 -3 tablespoons char siu sauce
1 -2 tablespoon honey
salt and pepper

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,.

Nutrition Facts : Calories 1238.1, Fat 108.2, SaturatedFat 44.8, Cholesterol 149.8, Sodium 272.5, Carbohydrate 48.5, Fiber 3.7, Sugar 7.7, Protein 18.8

ASIAN-STYLE STUFFED PEPPERS



Asian-Style Stuffed Peppers image

This recipe includes the best parts of a stir-fry bowl, but inside of a grilled bell pepper! Fresh vegetables sauteed quickly, mixed with your favorite protein, then placed into a perfectly cooked bell pepper and topped with a light drizzle of unagi sauce. It doesn't really need a side dish, but you could serve it with Chinese-style sticky rice or fried rice, or it would go well with your favorite wonton soup.

Provided by Shannon Mitchell

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Bell Pepper Recipes

Time 50m

Yield 4

Number Of Ingredients 9

2 tablespoons extra-virgin olive oil, divided
4 medium yellow bell peppers
1 pound beef skirt steak, cut into thin strips
ground black pepper to taste
1 small sweet onion, chopped
2 cloves garlic, diced
2 cups chopped bok choy
1 cup shredded carrots
1 teaspoon unagi (eel) sauce

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.

Nutrition Facts : Calories 222.8 calories, Carbohydrate 14.2 g, Cholesterol 25.2 mg, Fat 11.8 g, Fiber 2.7 g, Protein 16 g, SaturatedFat 2.9 g, Sodium 112.6 mg, Sugar 5.7 g

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