Ingredientes para Asian Stuffed Peppers Ww
- 2 tablespoons chopped scallions
- 2 cloves minced garlic
- 1 tablespoon minced fresh gingerroot
- 1 pound lean ground pork
- 1 tablespoon cornstarch
- 2 tablespoons reduced-sodium soy sauce
- 1 tablespoon rice wine vinegar
- 4 large bell peppers
- 1 cup low-sodium chicken broth
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon chopped fresh flat leaf parsley
- nonstick cooking spray
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Cómo preparar Asian Stuffed Peppers Ww
- Preheat oven to 350°F (175°C).
- Spray a medium nonstick skillet with nonstick cooking spray.
- Heat the skillet over medium-high heat.
- Add 2 tablespoons of chopped scallions, 2 cloves minced garlic, and 1 tablespoon minced ginger to the skillet.
- Cook, stirring constantly, for 15-20 seconds, until fragrant.
- Remove from heat and transfer to a medium bowl to cool slightly.
- Add 1 pound ground pork, 1 tablespoon cornstarch, 2 tablespoons soy sauce, and 1 tablespoon rice vinegar to the cooled scallion mixture.
- Mix thoroughly until well combined.
- Cut 4 large bell peppers in half lengthwise and remove seeds and membranes.
- Stuff each bell pepper half with an equal amount of the pork mixture.
- Place the stuffed peppers, stuffed-side up, into a 2-quart shallow casserole dish.
- Add 1 cup of low-sodium chicken broth to the casserole dish.
- Bake, loosely covered with foil, for 30-35 minutes, or until the stuffing is cooked through and the peppers are tender.
- Remove foil and bake for an additional 10 minutes, or until the stuffing begins to brown slightly.
- Garnish with 2 tablespoons chopped fresh cilantro and 1 tablespoon chopped fresh parsley before serving.
- Serving provides: 2 vegetables, 3 proteins, 10 optional calories (based on Weight Watchers Points).
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
12g
Fat
11g
Carbs
3g
