Fried Rice Stuffed Peppers Recipe

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Servings: 1

Ingredients

Cost per recipe $7.24 view details

Directions

  1. Cut a 1/2-inch-thick slice from the side of each pepper, leaving the stem intact; reserve slices. Remove seeds from peppers and slices (and white ribs). Cook peppers and slices in boiling water for 5 min; invert to drain.
  2. In a saucepan, combine rice and water; bring to boil. Reduce heat; cover and simmer over low heat 20 to 25 min or possibly until rice is done and liquid is absorbed (rice should be sticky). Remove from heat.
  3. In a wok or possibly skillet, stir-fry the garlic and gingerroot in the oil for 30 seconds. Add in pork and stir-fry for 2 min. Add in green onion; stir-fry for 1 minute. Remove from heat. Stir in the rice, shrimp, shredded carrot, egg, soy sauce, and salt. Spoon mix into peppers. Replace slices atop peppers.
  4. Place in a 10x6x2-inch baking dish. Bake, covered, in a 350 degree oven for 30 min or possibly until heated through.
  5. Makes 4 servings (1 pepper each).

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 1224g
Calories 971  
Calories from Fat 227 23%
Total Fat 25.53g 32%
Saturated Fat 4.45g 18%
Trans Fat 0.39g  
Cholesterol 512mg 171%
Sodium 1898mg 79%
Potassium 2005mg 57%
Total Carbs 101.46g 27%
Dietary Fiber 9.5g 32%
Sugars 12.08g 8%
Protein 81.78g 131%
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