Dim Sum Stuffed Peppers Recipe 45

Steps:

• In a food processor combine the raw shrimp, the egg white, the scallions, the soy sauce, gingerroot, sugar, sesame oil, and pepper. Process into a coarse mixture. There should be some bits of shrimp and scallions evident in the mixture. If the peppers are large cut them in eighths, if small cut them in quarters. Remove the seeds and membranes. Dust the insides of the pepper pieces with cornstarch. (The easiest way to do this is to spoon in some cornstarch, then tap out the excess). Spoon the shrimp mixture into the pepper pieces. Heat the oil in a heavy skillet over moderate to high heat. Place the stuffed peppers, stuffing side down, in the hot oil. Fry them about 2 minutes until the stuffing side is nicely browned. Turn the stuffed pepper pieces and fry for 2 minutes on the other side.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and cook 20 minutes. In a skillet over medium heat, cook the beef until evenly browned.
• Remove and discard the tops, seeds, and membranes of the bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. (Slice the bottoms of the peppers if necessary so that they will stand upright.)
• In a bowl, mix the browned beef, cooked rice, 1 can tomato sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers.
• Bake 1 hour in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender.

Steps:

• Preheat the oven to 350 degrees F.
• Wrap the peppers in aluminum foil, and bake in the oven until tender, but not falling apart, about 15 minutes. Remove from the oven and allow to cool.
• In a large skillet over medium heat, add the grapeseed oil. When the oil is hot, add the onions, mushrooms and garlic and saute until the mushrooms are golden brown. Add in the zucchini, yellow squash, wild rice, tomatoes, red and green peppers and continue to cook until the vegetables are tender. Adjust the seasoning with salt and pepper, to taste, and stir in the tomato paste. Remove from the heat and fold in the fresh arugula or spinach and the fresh herbs. Spoon the vegetable mixture into the cooled peppers. Transfer the peppers to a heat-proof serving dish and top with a little Parmesan. Bake until the peppers are heated through, about 15 minutes.
• Remove from the oven and serve.