Side Pannel
Simmered Stuffed Green Peppers
Simmered Stuffed Green Peppers
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetables
Ingredients List
- 4 Green peppers
- 1/2 c Stock
- 1/2 ts Salt
- 1 ds Pepper
- 1 tb Cornstarch
- 1 tb Soy sauce
- 1/4 c Water
Directions
PORK STUFFING
3/4 lb Lean pork
2 Scallion stalks
1 tb Soy sauce
1/2 ts Salt
1/4 ts Pepper
1 ts Oil
FISH STUFFING
3/4 lb Fish fillets
1 Scallion stalk
2 ts Cornstarch
1 tb Oil
2 tb Water
1/2 ts Salt
1 ds Pepper
VEGETABLE STUFFING
1 c Carrots
1 c Onions
2 tb Oil
3 tb Catsup
1 ts Sugar
1/2 ts Salt
1 ds Pepper
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 mixture; replace the tops as lids.
3. Stand stuffed peppers upright in a pan. Add 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 cold 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 minutes. (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
pound. Add 1 slice smoked ham and 4 water chestnuts, both minced, 1
teaspoon sugar and 1 teaspoon cornstarch. Or add to the pork instead, the
following, all minced: 1/2 cup fillet of sole, 1/4 cup crabmeat, 4 dried
black mushrooms (soaked), and 1 scallion stalk, all minced. (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 halibut. VARIATION: Reduce fish fillets to 1/2 pound.
Add 1/4 pound shrimp, shelled, deveined, and minced. VEGETABLE STUFFING:
1. Shred carrots and onions.
2. Heat oil. Add carrots and onions and stir-fry to soften slightly (about
2 minutes). Then combine with the remaining ingredients.
3/4 lb Lean pork
2 Scallion stalks
1 tb Soy sauce
1/2 ts Salt
1/4 ts Pepper
1 ts Oil
FISH STUFFING
3/4 lb Fish fillets
1 Scallion stalk
2 ts Cornstarch
1 tb Oil
2 tb Water
1/2 ts Salt
1 ds Pepper
VEGETABLE STUFFING
1 c Carrots
1 c Onions
2 tb Oil
3 tb Catsup
1 ts Sugar
1/2 ts Salt
1 ds Pepper
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 mixture; replace the tops as lids.
3. Stand stuffed peppers upright in a pan. Add 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 cold 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 minutes. (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
pound. Add 1 slice smoked ham and 4 water chestnuts, both minced, 1
teaspoon sugar and 1 teaspoon cornstarch. Or add to the pork instead, the
following, all minced: 1/2 cup fillet of sole, 1/4 cup crabmeat, 4 dried
black mushrooms (soaked), and 1 scallion stalk, all minced. (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 halibut. VARIATION: Reduce fish fillets to 1/2 pound.
Add 1/4 pound shrimp, shelled, deveined, and minced. VEGETABLE STUFFING:
1. Shred carrots and onions.
2. Heat oil. Add carrots and onions and stir-fry to soften slightly (about
2 minutes). Then combine with the remaining ingredients.
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