“Similar to stuffed green peppers with an asian twist.”
READY IN:
1hr
SERVES:
4
YIELD:
4 peppers
UNITS:
US

Ingredients Nutrition

Directions

  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.

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