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Ingredientes
- 4 med green peppers
- 1/2 c. long-grain rice
- 1 1/4 c. water
- 2 x cloves garlic chopped
- 1 tsp grated gingerroot
- 1 Tbsp. veg. oil
- 3/4 c. pork tenderloin lean
- 1/4 c. green onion sliced
- 1/2 c. cooked shrimp
- 1/4 c. carrot shredded
- 1 x egg beaten
- 1 Tbsp. soy sauce
- 1/4 tsp salt
- 4 x cooked shrimp optional
Direcciones
- Cut a 1/2-inch-thick slice from the side of each pepper, leaving the stem intact; reserve slices. Remove seeds from peppers and slices (and white ribs). Cook peppers and slices in boiling water for 5 min; invert to drain.
- In a saucepan, combine rice and water; bring to boil. Reduce heat; cover and simmer over low heat 20 to 25 min or possibly until rice is done and liquid is absorbed (rice should be sticky). Remove from heat.
- In a wok or possibly skillet, stir-fry the garlic and gingerroot in the oil for 30 seconds. Add in pork and stir-fry for 2 min. Add in green onion; stir-fry for 1 minute. Remove from heat. Stir in the rice, shrimp, shredded carrot, egg, soy sauce, and salt. Spoon mix into peppers. Replace slices atop peppers.
- Place in a 10x6x2-inch baking dish. Bake, covered, in a 350 degree oven for 30 min or possibly until heated through.
- Makes 4 servings (1 pepper each).
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1224g | |
| Calories 971 | |
| Calories from Fat 227 | 23% |
| Total Fat 25.53g | 32% |
| Saturated Fat 4.45g | 18% |
| Trans Fat 0.39g | |
| Cholesterol 512mg | 171% |
| Sodium 1898mg | 79% |
| Potassium 2005mg | 57% |
| Total Carbs 101.46g | 27% |
| Dietary Fiber 9.5g | 32% |
| Sugars 12.08g | 8% |
| Protein 81.78g | 131% |
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