Asian Stuffed Peppers (ww)

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 2 medium scallions, minced
• 5 large garlic cloves, minced
• 2 teaspoons fresh gingerroot, minced pared
• 15 ounces lean lamb, ground
• 1 tablespoon cornstarch
• 1 tablespoon reduced sodium soy sauce
• 1 tablespoon rice wine vinegar
• 4 medium bell peppers (green or red halved lengthwise & seeded)
• 1/2 cup low sodium chicken broth
• 1 tablespoon fresh cilantro, minced to garnish
• 1 tablespoon fresh flat leaf parsley, minced to garnish

Recipe

• 1 preheat oven to 350°f.
• 2 spray medium nonstick skillet with nonstick cooking spray; heat.
• 3 add scallions, garlic and ginger; cook over high heat, stirring constantly, 15-20 seconds, until fragrant.
• 4 remove from heat; transfer to medium bowl to cool.
• 5 add lamb, cornstarch, soy sauce and vinegar to cooled scallion mixture; mix thoroughly.
• 6 stuff each bell pepper half with an equal amount of lamb mixture; place, stuffed-side up, into 2-quart shallow casserole.
• 7 add broth to casserole; bake, loosely covered, 30-35 minutes, until stuffing is cooked through and peppers are tender.
• 8 bake, uncovered, 10 minutes, until stuffing begins to brown.
• 9 place 2 pepper halves on each of 4 plates, sprinkle with cilantro and parsley and serve.
• 10 serving (2 stuffed pepper halves) provides: 2 vegetables, 3 proteins, 10 optional calories.
• 11 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.