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Ingredientes
- 4 x Green peppers
- 1/2 c. Stock
- 1/2 tsp Salt
- 1 dsh Pepper
- 1 Tbsp. Cornstarch
- 1 Tbsp. Soy sauce
- 1/4 c. Water
- 3/4 lb Lean pork
- 2 x Scallion stalks
- 1 Tbsp. Soy sauce
- 1/2 tsp Salt
- 1/4 tsp Pepper
- 1 tsp Oil
- 3/4 lb Fish fillets
- 1 x Scallion stalk
- 2 tsp Cornstarch
- 1 Tbsp. Oil
- 2 Tbsp. Water
- 1/2 tsp Salt
- 1 dsh Pepper
- 1 c. Carrots
- 1 c. Onions
- 2 Tbsp. Oil
- 3 Tbsp. Catsup
- 1 tsp Sugar
- 1/2 tsp Salt
- 1 dsh Pepper
Direcciones
- 1. Prepare any of the stuffing mixtures below.
- 2. With a sharp knife, cut the tops off peppers; then scoop out the seeds.
- Stuff peppers with filling mix; replace the tops as lids.
- 3. Stand stuffed peppers upright in a pan. Add in stock, salt and pepper.
- Bring to a boil, then simmer, covered, 1 hour.
- 4. Remove peppers, leaving liquids in pan. Then blend cornstarch, soy sauce and cool water to a paste and stir in to thicken liquids. Pour sauce over peppers and serve. VARIATION: After step 2, place peppers upright in a heatproof bowl and steam 45 min. (See "How-to Section".) Omit steps 3, 4 and 5. PORK STUFFING:1. Mince pork and scallion stalks.
- 2. Blend in the remaining ingredients. VARIATIONS: Reduce the pork to 1/2 lb.. Add in 1 slice smoked ham and 4 water chestnuts, both chopped, 1 tsp. sugar and 1 tsp. cornstarch. Or possibly add in to the pork instead, the following, all chopped: 1/2 c. fillet of sole, 1/4 c. crabmeat, 4 dry black mushrooms (soaked), and 1 scallion stalk, all chopped. (In either case, omit the pepper and oil.) FISH STUFFING:
- 1. Flake fish. Mince scallion stalk.
- 2. Blend in the remaining ingredients.
- NOTE: Use haddock or possibly halibut. VARIATION: Reduce fish fillets to 1/2 lb..
- Add in 1/4 lb. shrimp, shelled, deveined, and chopped. VEGETABLE STUFFING:
- 1. Shred carrots and onions.
- 2. Heat oil. Add in carrots and onions and stir-fry to soften slightly (about 2 min). Then combine with the remaining ingredients.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 414g | |
| Recipe makes 4 servings | |
| Calories 369 | |
| Calories from Fat 161 | 44% |
| Total Fat 18.08g | 23% |
| Saturated Fat 2.86g | 11% |
| Trans Fat 0.29g | |
| Cholesterol 91mg | 30% |
| Sodium 1965mg | 82% |
| Potassium 991mg | 28% |
| Total Carbs 19.09g | 5% |
| Dietary Fiber 3.5g | 12% |
| Sugars 9.22g | 6% |
| Protein 32.55g | 52% |
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