Asian Stuffed Peppers Ww Recipe

Ingredients for Asian Stuffed Peppers Ww

• 2 tablespoons chopped scallions
• Garlic Cloves
• Fresh Gingerroot
• Lean Pork
• 1 tablespoon cornstarch
• Reduced Sodium Soy Sauce
• Rice Wine Vinegar
• 4 large bell peppers
• Low Sodium Chicken Broth
• Fresh Cilantro
• Flat Leaf Parsley

How to Make Asian Stuffed Peppers Ww

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