In the early days of this blog, I was admittedly embarrassed when I wrote a post about an all-microwave-made stuffed pepper meal. Except it was AWESOME and changed the stuffed pepper game for me altogether. Traditionally, stuffed peppers are made with green peppers baked with a filling of a combination of rice, ground beef, and tomato sauce. But I find green peppers too bitter when they’re cooked and who said you have to stick with tradition, anyway? Including the traditional cooking method, right? Red peppers are sweeter to begin with – they’re tender and delicate when they’re cooked. Paired with traditionally Asian flavors, these stuffed peppers take the whole game to another level flavor-wise and time-wise. Seriously superstar weeknight dinner here, people. Trust me. Here you go.
WHAT YOU NEED
* 2 large red peppers – look for rounder, close to symmetrical peppers
* 1/2C uncooked quick cook (like Minute) white rice
* 1/2C low sodium beef broth
* 1/2lb lean ground beef
* 3 green onions, thinly sliced on the diagonal, divided
* 1/2C shredded red cabbage
* 3T brown sugar
* 2T low sodium soy sauce
* 1T sweet chili sauce (there’s a great one at Trader Joes that I love)
* 1t garlic paste (you can get this in the produce aisle at your regular grocery store, usually near the bagged spinach and small packages of fresh herbs)
* 1/2t ginger paste (same location at the store as the garlic paste!)
* 1/2C shredded mozzarella cheese
WHAT TO DO
Cut your peppers in half and clean them of seeds and stems, leaving four small “bowls” of fresh pepper. Place them into a square baking dish and cover the dish tightly with plastic wrap. Use a fork or knife to poke a few tiny steam holes in the plastic wrap, then place the baking dish into the microwave and cook on high for 4 minutes.
Place the uncooked rice and beef broth in a bowl. Allow to sit and soak a few minutes, then cover tightly with plastic wrap, poke one or two small steam holes in the plastic, and microwave on high for 4 minutes, until the rice is cooked.
In a large skillet, cook the ground beef with two sliced green onions (leave the third for garnish) and the red cabbage, stirring occasionally, breaking up the beef and mixing everything together until the beef is cooked through. Add the brown sugar, soy sauce, chili sauce, and garlic and ginger paste, and stir to combine. Cook 2-3 minutes until most of the sauce is absorbed. Remove from heat.
Add the rice into the beef mixture and stir to combine. Scoop the mixture evenly into the four cooked pepper halves. Sprinkle with the mozzarella cheese, then re-wrap the baking dish in plastic wrap, poke some steam holes, and microwave another 4 minutes. Sprinkle with fresh green onion slices for garnish and serve.
Beautiful and impressive, both in presentation and crazy awesome taste. But easy peasy lemon squeezy to make. I’m not even a little bit embarrassed. A modern day microwave dinner that’s totally legit. This technique is the new tradition!