Asian Stuffed Peppers

Total Time: 1 hr Preparation Time: 25 mins Cook Time: 35 mins

Ingredients

• 1 lb ground beef or 1 lb lamb
• 4 large green bell peppers or 4 large red bell peppers
• 1 bunch scallion (sliced on a bias, reserving 2 tbsp. green tops for garnish)
• 3 garlic cloves
• 1 tablespoon gingerroot (peeled and grated)
• 1 tablespoon worcestershire sauce
• 1 tablespoon low sodium soy sauce
• 1 cup cooked rice
• 1 (8 ounce) can sliced water chestnuts (chopped)
• 7 ounces bean sprouts
• 1 (14 1/2 ounce) can diced tomatoes
• 1 (29 ounce) can tomato sauce
• 4 tablespoons sweet and sour sauce (store bought is fine)
• 4 ounces cream cheese (half of an 8 oz. block sliced into 8 pieces)
• 4 fortune cookies

Recipe

• 1 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.
• 2 cook meat and onions until meat is browned and no longer pink. add garlic and cook just until fragrant. drain fat.
• 3 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.
• 4 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.
• 5 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.
• 6 garnish with reserved scallions and top each with 1 fortune cookie.