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Stuffed Sweet Peppers Recipe
|Bell peppers||3 Large (Red / Green)|
|Ground pork||6 Ounce|
|Green onion||1 , minced|
|Powdered ginger||1⁄2 Teaspoon|
|Minced water chestnuts||2 Tablespoon|
|Dry sherry||2 Tablespoon|
|Soy sauce||1 1⁄2 Tablespoon|
|Soy sauce||3 Tablespoon|
|Water||1⁄2 Cup (8 tbs)|
|Peanut oil||2 Tablespoon (For Brushing)|
Serving size: Complete recipe
Calories 1150 Calories from Fat 600
% Daily Value*
Total Fat 67 g103.4%
Saturated Fat 18.8 g94.2%
Trans Fat 0 g
Cholesterol 122.5 mg
Sodium 4611.9 mg192.2%
Total Carbohydrates 98 g32.6%
Dietary Fiber 11.3 g45%
Sugars 19.4 g
Protein 38 g76.9%
Vitamin A 49.9% Vitamin C 735.5%
Calcium 10.2% Iron 31.7%
*Based on a 2000 Calorie diet
Remove and discard seeds.
To make filling, mix together pork, onion, ginger, water chestnuts, sherry, soy sauce, and salt in a bowl.
For easy preparation, these ingredients can be minced together in a food processor fitted with a steel blade.
Stuff pepper pieces with pork mixture.
Spread cornstarch in a flat dish and press stuffed side of peppers into cornstarch.
Tap off excess cornstarch.
Place on dish and set aside.
Prepare sauce by combining soy sauce, water, and sugar in small saucepan.
Cook over medium heat until sauce is heated, about 3 minutes.
Preheat stovetop grill.
Brush grill surface lightly with oil.
Grill peppers, stuffed side down, for 1 to 2 minutes, or until stuffing is cooked on the inside and crisp on the outside.
Turn peppers over and grill about 1 minute to cook pepper.
Remove stuffed peppers to serving dish and drizzle with sauce.