SOUTHEAST ASIAN-STYLE STUFFED POBLANO PEPPERS WITH LIME PEANUT VINAIGRETTE
Provided by Tom Pizzica
Time 40m
Yield 2 to 3 servings
Number Of Ingredients 15
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.
ZELDA'S ASIAN STUFFED PEPPERS
I have been thinking of this for awhile and decided to try it. It turned out really well. All my family and friends loved it. Hope you will like it too.
Provided by Zelda Hopkins @Zelda51
Categories Chicken
Number Of Ingredients 13
Steps:
- Take the chicken and place it in the bag with marinade and let set in fridge overnight. Then remove from bag and cook in Skillet with olive oil. When Chicken is about done add eggs. Then set to side to cool down. Take large bowl add Chicken egg mixture, minute rice uncooked, the green onions and tomato sauce. Mix well. After peppers cleaned out put mixture in peppers. Place in pan and bake 50 minutes. Then remove from oven add cheddar cheese to peppers and place back in oven for 10 minutes. You may want to cover with foil the first 50 minutes.
ASIAN-STYLE STUFFED PEPPERS
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
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
ASIAN STUFFED BELL PEPPERS
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
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 STUFFED PEPPERS (WW)
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
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.
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Reviews 2Category Main CourseCuisine American, AsianEstimated Reading Time 7 mins
- Preheat oven to 375 degrees. Line a baking pan 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 saute until softened and fragrant, about 4-5 minutes. Add turkey meat to skillet and saute 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, ground 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.
ASIAN STUFFED PEPPERS - WELL SEASONED STUDIO
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Ratings 7Servings 6Cuisine AsianCategory Dinner
- 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.
HOW TO MAKE MOUTHWATERING ASIAN CHICKEN STUFFED …
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5/5 (5)Category DinnerCuisine American/AsianCalories 360 per serving
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5/5 (14)Total Time 30 minsCategory Fish And SeafoodCalories 277 per serving
- 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.
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