This will be the last of the stuffed pepper recipes for this season.
It’s not the last one I’ve made or will make, but it’s the last I’ll post. We love stuffed peppers but we only eat them for a few months in the fall.
We’re very seasonal.
This is another easy version that doesn’t require blanching the peppers first and the peppers are finished in the skillet rather than the oven.
Click here to Pin Stuffed Peppers., Asian StylePrint
Stuffed Peppers, Asian Style
I used to make these with ground turkey but that’s not available here. Substitute it for the beef if you prefer.
Use a skillet that is large enough to hold the pepper halves in one layer.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 2 servings 1x
- Category: Skillet Dinners
- 12oz (360gr) ground beef
- 3 bell peppers
- 1 medium onion, chopped
- 1 rib celery, chopped
- 1 tbs minced fresh ginger
- 2 cloves garlic, minced
- 1 tbs olive oil
- 1/2 cup chopped water chestnuts
- 2 tbs soy sauce
- 1 1/2 (12oz, 360ml) cups chicken stock
- 2 tbs cornstarch (corn flour, maizena)
- 1/2 cup (3.3oz, 95gr) Basmati rice
- 1 cup (8oz, 240ml) beef stock
- Cook rice in stock according to package directions, until donem usually, about 16 minutes
- Cut peppers in half the long way (try to find the best flat sides before cutting so that they will lay nicely) and remove stem end and seeds. Set aside (do not blanch).
- Sauté onion, celery and garlic over medium heat in large skillet.
- When onions start to become translucent add ginger, water chestnuts and meat.
- Break meat up as it cooks.
- When meat is cooked add 1 tbs soy sauce and 1/4 cup beef stock to skillet.
- Dissolve 1 tbs cornstarch in 1/4 cup beef stock.
- Add to the skillet and stir well, cooking until it thickens.
- Add rice when rice is done, mix well.
- Fill peppers with meat and rice (set on a plate while you work).
- Once all peppers are filled using all of the beef and rice, put the peppers back into the same pan (filled side up, in one layer).
- Pour remaining 1 cup of stock around peppers in skillet, cover, return to heat and simmer for 20 minutes, until peppers are tender.
- Remove peppers.
- Dissolve remaining 1 tbs cornstarch in remaining 1 tbs soy sauce (add 1 tbs water to make it easier).
- Bring stock left in pan to a boil.
- Add cornstarch mixture and stir, cooking until thick. You have a sauce!
- Serve peppers with sauce on the side.
Substitute 1/2 tsp powdered ginger for the fresh; and more celery for the water chestnuts.
If you have any of the beef and rice left after filling peppers (as always, depends on size of peppers) just remove from skillet, keep it warm and serve on the side.
Keywords: stuffed peppers, stuffed vegetables, peppers
Did I mention that we have a feral cat living near us?
It’s a pretty cat, jet black and sleek. it’s been getting bolder recently – sitting in the road in front of our house, watching us. Guapa has attempted to chase it a few times but she’s old and slow and, I’m assuming the cat is young, and I know it’s fast.
It’s the same cat that got trapped inside our fence last summer and Guapa chased up the tree.
Our rabbit population has been seriously diminished so I know it’s a successful hunter.
We like having it around.
I started to feed it.
I bought a little cat food when I went shopping last week. I put a bowl of food under the deck yesterday afternoon. I was wondering if / when he would find it and hoped the crows or magpies wouldn’t find it first. I looked after about half an hour….. The bowl was licked clean.
The cat found it.
I put more out today. When I looked out the window a bit later I saw the cat sitting in the sun cleaning his paws.
Guapa kindly donated one of her old beds. I made a ‘cat cave’ with it and put it next to the food. No sign that it’s been acknowledged, but I feel better. It’s been cold the last few nights.
We may have a solution to our mouse problem as well.
We’ve been assuming it’s feral…. it may be a stray or been abandoned. We may find out some day.
In the meantime – pandemic lock-down entertainment.