Asian Stuffed Peppers Food

SOUTHEAST ASIAN-STYLE STUFFED POBLANO PEPPERS WITH LIME PEANUT VINAIGRETTE

Steps:

• Heat a grill. If you are using a gas grill you want to set it to medium-high heat. If you are using charcoal the right time to start the peppers will probably be about 5 minutes after all the coals are glowing. If the heat is too hot, the peppers will burn and not cook properly.
• Grill the peppers and turn them every few minutes for even cooking. They are done when the pepper starts to collapse on itself and is soft to the touch. Remove immediately, and place in a large bowl and cover with plastic wrap. The steam will pull the skin away from the flesh and they will be much easier to peel.
• Meanwhile, in a large saute pan over high heat, heat 2 tablespoons canola oil. Add the shallots and ginger and cook until they develop a nice deep brown. Add the garlic and cook 2 minutes. Next, add the chorizo and cook until browned and crumbly. Add the sweet soy, fish sauce, and basil. Turn heat down to medium and cook for another 5 minutes. Turn the mixture out onto a cookie sheet to cool.
• Take a grilled pepper and lay it flat on a cutting board. Peel down from the top to where the seed pod ends. Cut the pepper right at that point. It should be about half way down the pepper. Put the tip to the side. Slice off the pepper top, just the very top and pull the stem to remove the entire seed pod along with the stem. From the flesh of the pepper, peel away that thin plastic like membrane, being careful not to tear the pepper itself. Repeat with all of the peppers. Remove the seed pods and stems from the pepper tops and dice up the flesh.
• In a large bowl, whisk together the peanuts, shallots, canola oil, lime juice, fish sauce, and honey along with the chopped pepper tops.
• Stuff each pepper with the chorizo mixture. You can use as much or as little stuffing as you want just try not to rip the pepper. Once you stuff them all, you can serve them right away or reheat them on the grill. To serve, spoon the vinaigrette over the peppers.

ASIAN STUFFED PEPPERS (WW)

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

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,.

CHINESE CHICKEN-STUFFED BELL PEPPERS

Steps:

• Cut a 1/2" thick slice from the side of each pepper, reserving slices; remove seeds.
• Place peppers in boiling water, boil 5 minutes, drain, set aside.
• Coat a large skillet or wok with Pam; add sesame oil, and place over med heat until hot.
• Add garlic and gingerroot; stir fry 30 seconds.
• Add carrots and green onions; stir fry 2 minutes more.
• Remove from heat.
• Add chicken and remaining ingredients, stirring well.
• Spoon 3/4 cup mixture into each reserved pepper.
• Top with reserved pepper slices.
• Arrange peppers, cut side up, in a 10 x 6 x 2" baking dish.
• Cover and bake 350 degrees for 30 minutes or until thoroughly heated.

ASIAN-INSPIRED STUFFED PEPPERS

Steps:

• Preheat oven to 375 degrees. Line a baking pan or baking dish with foil. Place halved bell peppers on pan and set aside until ready to fill.*
• In a large, deep skillet, heat about 1 tablespoon olive oil over medium-high heat. Add diced onion and sauté until softened and fragrant, about 4-5 minutes. Add turkey meat (or desired protein) to skillet and sauté until no longer pink.
• Toss in carrots, broccoli and zucchini and cook for about 4-5 minutes until just starting to soften. Add quinoa and stir to combine.
• Meanwhile, in a small bowl or measuring cup, whisk together soy sauce, water, sesame oil, sriracha, ginger, garlic and cornstarch {try to make sure there are no cornstarch lumps if possible}. Add to meat and vegetable mixture and stir until everything is well-coated and sauce is slightly thickened. Remove from heat.
• Spoon filling evenly among bell pepper halves.
• Place filled bell peppers in a baking dish with 3 tablespoons water (or broth) poured into the bottom. Cover with foil and bake for about 15-20 minutes or until the peppers become slightly tender.
• Serve hot or warm.

ASIAN-STYLE STUFFED PEPPERS

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.

ASIAN STUFFED PEPPERS

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.

CHINESE STYLE STUFFED GREEN BELL PEPPERS

Steps:

• Dice onion and mushrooms and beat egg.
• Place the ground beef in a mixing bowl and marinate for 5 minutes with sherry, salt, pepper, sugar, thin soya sauce, cornflour and oil.
• Mix well.
• Add the onions, mushrooms and beaten egg and mix well.
• Cut the peppers lengthwise in halves, and remove core and seeds and wash.
• Stuff each half firmly with meat mixture.
• Heat a little oil in wok or frying pan, then add the peppers meat side down.
• Sprinkle with a little salt, cover and cook about 5-8 minutes on medium heat.
• Turn over and cook green side for another 5mins (or until no longer pink).
• Remove and set aside on a warm serving dish.
• In a small bowl combine water, cornflour, thin soya sauce, sugar and pour into pan.
• Stir until thickened and bubbly and then pour over peppers.
• Serve over rice.

CHINESE STUFFED PEPPERS

Steps:

• Preheat 350 degrees Farenheit.
• Divide the peppers into halves. Remove the seeds if you tone down the heat.
• Arrange them in a baking sheet, and bake them for 20 minutes or until it turns tender. And set aside.
• Meanwhile, place a pan over medium heat, add vegetable oil, minced garlic, and sliced mushroom.
• Saute until mushroom becomes tender.
• Now add crumbed tofu and corn. Saute for a minute.
• Turn off the heat, and add soy sauce, chili garlic sauce, and rice wine vinegar. Combine well. And set aside.
• Scoop the filling mixture and stuff them inside each half of the peppers.
• Arrange them in the same tray without crowding and bake for 15 minutes.
• Take them out from the oven, drizzle sriracha sauce and serve hot.

CHINESE STUFFED PEPPERS

Steps:

• Use a cleaver or knife to finely mince the shrimp into a very fine paste. This process entails chopping and folding the shrimp paste over and onto itself, and continuing to chop. Transfer the shrimp paste to a bowl.
• Chop the scallions. Set aside half of the green portion for the sauce. Add the rest of the chopped scallion to the shrimp, along with 1 teaspoon salt, 2 tablespoons vegetable oil, 1/2 teaspoon sesame oil, 1 1/2 tablespoons cornstarch, 2 teaspoons Shaoxing wine, and white pepper to taste. Use a fork to beat/whip the shrimp until it is smooth and all the ingredients are well-combined.
• Pop the stems off the bell peppers and follow the lines of each pepper to cut into 3-5 segments. Remove the seeds. If using long hot green peppers, just cut them in half lengthwise and remove the seeds.
• Stuff each pepper segment with the shrimp mixture until the filling is even with the edges of the peppers. You can also trim the ends of the peppers to ensure they are flush and at the same level of the filling. This will make the peppers easier to cook.
• Heat a tablespoon of oil in a wok or skillet over medium high heat and place the peppers in the oil, stuffing side down. Cook until they are browned, about 2 minutes. Turn the peppers over to sear the bottoms for another 2 minutes, turning the heat down if they start to get too dark. If using the long hot green peppers or another variety of thin-fleshed pepper, simply transfer them to the serving plate.
• If using bell peppers, which have thicker flesh and take longer to cook, add 2 tablespoons of water to the pan, cover, and steam for another 2 minutes, or until the peppers are just tender. Set aside on a serving plate.
• It's time to make the sauce, which only takes a couple minutes. Heat the wok over medium heat and add the oil, garlic and fermented black beans. Stir-fry for a few seconds and add the shaoxing wine. When the wine is bubbly, add the rest of the sauce ingredients (except the cornstarch slurry) and bring to a simmer. Once simmering, add the cornstarch slurry gradually until the sauce is thick enough to coat a spoon. Stir in the reserved scallions and spoon the sauce over the peppers to serve.

CHINESE STUFFED PEPPERS (DIM SUM STYLE - 2 WAYS!)

Steps:

• Gently rinse the fermented black beans under cold water for a few seconds to reconstitute it and to remove some of the salt. Once the beans are a little soft, use the side of a knife or a fork to smash them flat and set them aside
• Finely chop the garlic and set it aside
• Mix the corn starch and cold water for the corn starch slurry (thickener) in a small bowl and set it aside
• In a small pot, add 2 tablespoons of oil and set the stove to medium heat.
• Once the oil is hot and shimmering, addin the garlic and black beans and cook them for about 1 minute until the garlic is soft.
• Add the rest of the ingredients for the 'Garlic Black Bean Sauce' into the pot (soy sauce, oyster sauce, cooking wine, water/stock, sugar) and mix it together. Let it cook until the sauce starts simmering
• Once the sauce starts bubbling, re-mix the corn starch slurry in the bowl (the starch might have settled to the bottom) and slowly pour it into the sauce while stirring. Keep stirring until the sauce thickens.
• Once the sauce thickens, the sauce is done! Set it aside with the lid on. Don't worry if a skin forms on top of the sauce once it cools - it happens.
• Defrost the shrimp by running it under cold water for 10-15 minutes and peel the shrimp.
• Once the shrimp has been peeled, use a knife to finely chop it. As I chop the shrimp, it will start to spread out on the chopping board so I like to fold the shrimp back into a pile and continue to chop it. I do this about 10-12 times until the shrimp because a chunky paste. Alternatively, you can also use a food processor which will give you a smoother shrimp paste.
• Once the shrimp has been chopped, put it in a bowl and mix the rest of the ingredients from the 'Shrimp Filling' list together and set aside.
• Take 1/2 teaspoon of filling and either microwaving it for 25-30 seconds or using a pan to cook it then taste it for flavour to make sure it is salty and flavourful. Adjust to taste.
• Once everything tastes good to you, set it aside for later
• (OPTION 2) MAKING PORK FILLING
• Place the pork in a large bowl
• Grate the garlic and place it in the bowl with the pork
• Add the remaining ingredients from the 'Pork Filling' ingredient list and mix it together.
• Mix the pork filling in one direction for 7-10 minutes. The salt combined with the overmixing will give you a springy pork texture instead of a crumbly pork texture.
• Take 1/2 teaspoon of filling and either microwaving it for 25-30 seconds or using a pan to cook it then taste it for flavour to make sure it is salty and flavourful. Adjust to taste.
• Once everything tastes good to you, set it aside for later
• Turn the pepper upside down so that the bottom is facing up. You should see 4 bumps. Imagine a line in the shape of a '+' between the bumps. Cut the pepper into quarters using the space between the bumps as a guideline. (see photo in blog for an example)
• Once you have the 4 wedges from the pepper, remove the core, seeds, and veins. Cut the top and bottom tips off the pepper so that it can lay flat against the frying pan.
• Repeat this for the rest of the peppers.
• Once all the peppers have been prepared, place a bit of corn starch in a small bowl and rub it on the inside of the peppers
• Use the filling you made and stuff each pepper wedge. Try not to over stuff it, the deeper the pockets and the thicker the filling, the harder it will be to cook the filling all the way through. I like to stuff it no more than 1 inch thick and have the filling slightly above the pepper by 1-2mm
• Once you are ready to cook them, set a frying pan to medium low heat with a bit of oil. The filling and peppers burn easily on higher heat so we want to cook it on a slightly lower temperature for a longer time so the fillings will cook all the way through.
• Place the pepper in the frying pan, filling side down and cook it for approximately 3 minutes or until the filling has browned. Once the filling is brown, flip it onto the pepper side.
• Once all the peppers have been flipped, add about 3 tablespoons of water into the frying pan and cover it with a lid. We want to steam it a little to make sure the middle is cooked all the way through. If you are using thinner peppers with less fillling, you can skip the steaming step. Steam it until the water evaporates, which is approximately 3-4 minutes
• Remove the lid and continue to let the pepper cook, on the pepper side so that starts to brown. Approximately another 3 minutes
• Once all the peppers are ready, warm up the sauce over the stove again and then spoon some of the sauce on top and enjoy!

ASIAN STUFFED PEPPERS

Steps:

• Preheat oven to 350 degrees f. Cut stems from peppers, remove seeds, cook covered in boiling water for 1 minute. Drain upside down on paper towels.
• Cook meat and onions until meat is browned and no longer pink. Add garlic and cook just until fragrant. Drain fat.
• Combine meat mixture, 4 tablespoons of tomato sauce, ginger, worcestershire sauce, soy sauce in a large bowl. Stir in rice, 1 cup of tomato sauce, waterchestnuts, bean sprouts, diced tomatoes, 2 tablespoons of the sweet and sour sauce, salt and pepper to taste.
• Stuff peppers, place upright in a 9x9 baking dish. Spread the rest of the rice mixture around peppers. add the remaining 2 tablespoons sweet and sour sauce with the remaining tomato sauce and spoon over the peppers.
• Cover and bake for 30 minutes. uncover, add sliced cream cheese and continue baking for another 5 - 10 minutes or until cheese is soft and melted.
• Garnish with reserved scallions and top each with 1 fortune cookie.