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Vegetarian

Introducing the Bailey Farms Sweet Mini-Peppers. The unique size and taste characteristics of this pepper offer a wide range of recipe options and uses. They are great for parties - just stuff, bake and enjoy!

 

ASIAN STUFFED MINI SWEET PEPPERS

 Ingredients:

20 mini sweet peppers
1 1/2 tablespoons olive oil
1/4 teaspoon salt
1/2 lb. ground beef
4 tablespoon soy sauce
1/2 teaspoon ground ginger
1 1/2 teaspoon chopped garlic
1/2 cup water
2 teaspoons cornstarch
1 (8.8 oz) bag of Uncle Ben's 90 second microwaveable white rice (you will only use 1/2 the bag for this recipe)

Instructions:

1. Preheat the oven to 350 degrees.

2. Rinse all the peppers in cold water, then cut off the tops, slice them in half lengthwise, and remove the seeds.

3. Toss the peppers in a mixing bowl with one tablespoon of olive oil, just to give them a nice light coat. Sprinkle peppers with salt.

4. Place peppers on a non-stick baking sheet skin side up and bake for about 10 minutes.

5. When you take them out, the edges of each pepper may be brown to black. This is okay as long as the entire outside skin is not burned.

6. Place the peppers on a plate until they are cool.

7. Prepare the filling: mix together the ground beef, 1 tablespoon of soy sauce, and 1/4 teaspoon of ground ginger in a mixing bowl.

8. In a non-stick pan, mix together the remaining 1/2 tablespoon of olive oil with the chopped garlic. Cook on high until just browned. (Be careful not to burn garlic or it will taste bitter.)

9. Once the garlic is browned, add the meat and cook until brown, about 4 minutes. Then remove mixture from the heat.

10. Microwave the rice and pour only 1/2 the bag into the ground beef. (You can substitute regular plain cooked rice if you don't have the microwaveable type.)

11. Next add the remaining 1/4 teaspoon of ground ginger, 3 tablespoons soy sauce, and 1/2 cup of water. Cook on high until boiling.

12. In a separate cup, mix together the cornstarch with a little water just to dissolve. Once the beef boils, add the cornstarch mixture and stir until thick. Then remove the pan from the heat and let the mixture cool.

13. When both the peppers and the beef mixture are cool enough to handle, fill each pepper and place it on a serving tray. Makes about 40 peppers.

From Lila Voo.