Asian Stuffed Bell Peppers Recipe

Asian Stuffed Bell Peppers Recipe
Asian Stuffed Bell Peppers Recipe
Spring rolls and other fried appetizers are a common staple in Asian dishes. Although tempting, the takeout version of this satisfying treat isn't entirely healthy. Our Asian Bell Stuffed Bell has all the delicious flavors without the addition of carbohydrates and fats from dumpling wrappers and cooking oil.

Asian Stuffed Bell Peppers Recipe
Ingredients
  • 1/8 teaspoon of halal or sea salt
  • 1 teaspoon of ginger powder
  • 2 tablespoons of soy sauce, optional Tamari
  • 1 tablespoon of freshly cut cilantro
  • 3 paprika
  • 1 pound of lean meat, turkey or optional beef
  • 2 tablespoons of sesame oil
  • 2 cups grated Napa cabbage
  • 1 clove garlic, chopped
  • 1/2 teaspoon black pepper
  • 4 green onions, diced

Instructions
  1. Preheat the oven to 375 degrees F.
  2. Remove seeds, cores, and membranes from paprika. Slice each pepper in half vertically.
  3. Set aside the sliced peppers.
  4. Cook ground pork over medium-high heat, breaking up when cooked. Cook until the pig loses pink and cooked. Drain the fat.
  5. In a separate skillet, heat the sesame oil. On medium heat, add Napa cabbage, ginger, garlic, pepper, salt, soy sauce, and half a green onion. Cook until the cabbage starts to wilt. Add pork to the cabbage mixture and combine. Evenly spread the mixture evenly over the paprika. Bake on a parchment pan for 10 minutes or until the peppers are spicy.
  6. NOTE: If you prefer softer paprika, add a few tablespoons of water to the bottom of a large casserole dish, add the stuffed paprika, cover tightly with foil and bake for 15 minutes.
  7. Remove from the oven and cover with the remaining diced green onions and chopped coriander leaves.

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