ASIAN STUFFED PEPPERS

     I love stuffed peppers, and I like to think of different ways to make them. When we decided to do ginger, I immediately thought Asian food. This is what I came up with for my main dish, and it was a hit!
Try them tonight!
---Karly


ASIAN STUFFED PEPPERS

¾ cup brown rice (you can use white)
1 ½ cups water
4 medium-large bell peppers
Sesame oil
Grapeseed or olive oil
½ pound of a pork tenderloin, in small chunks
2 carrots, diced
1 stalk celery, diced
4 green onions, sliced (if they’re super thin, use 5 or 6)
4-6 cloves garlic, finely chopped
2-4 Fresno or jalapeno peppers, finely chopped
1-2 tablespoons grated fresh ginger
1 small handful cilantro, chopped
Salt and pepper
½ cup honey
½ cup soy sauce
2 teaspoons rice vinegar
1-2 teaspoons Sriracha hot sauce (optional)

     Preheat your oven to 400 degrees. In a small saucepan, cook the rice in the water until done. Set aside. In a large pot, bring water to a rolling boil, then add the peppers. Cook for 5 minutes, drain and let them cool. When you can handle the peppers, cut off the tops and take out the seeds. You can also thinly slice a little off of the bottom of the peppers so that they stand upright without falling over.

     In a small saucepan, heat the honey, soy sauce, rice vinegar, and hot sauce over medium-high heat. Bring to a boil, turn the heat down and let it simmer 10-15 minutes.

     Heat some grapeseed and sesame oil in a skillet over medium-high heat (about a tablespoon total). Add the pork tenderloin and cook until browned (season to taste with salt and pepper), about 5 minutes.Remove from heat and set aside. Add some more oil to the skillet. Add the carrot, celery, green onion, and Fresno peppers, season with salt and pepper, and cook until crisp-tender, 3-4 minutes. Add the garlic, ginger, and cilantro, and cook for 1-2 more minutes.

     In a large bowl (or in the skillet if large enough), mix the veggies, rice, and pork. Spoon the mixture into the peppers and place them in a baking dish. Drizzle the sauce over the peppers and bake for 15-20 minutes. Top them with toasted sesame seeds if desired.

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