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Asian Inspired Stuffed Peppers and Portabellas
Comfort food has amazing abilities. My mom’s enchiladas put me in the best mood ever, and they can always pick me up when I’m feeling down. I like stuffed green peppers, but I’ve never been too sure on the ketchup based meatloaf mixture in the middle. I wanted to tweak the recipe and influence this American dinner tradition with Asian flavor. So these are my Stuffed Portabellas and Peppers—Asian Style
- 1 pound ground turkey or chicken (I prefer turkey because I think it’s a little more flavorful.)
- 3 cups cooked brown rice
- 4 tbsp soy sauce
- 2 tbsp finely chopped fresh ginger root
- ¼ cup chopped broccoli
- ½ cup chopped onion
- ½ cup chopped carrots
- ¼ cup chopped water chestnuts
- 4 green bell peppers
- 6-8 Portabella Mushrooms
- 2 tbsp olive oil
Combine turkey, rice, soy sauce, ginger, all broccoli, onion, carrot, water chestnut, and olive oil. Form into a mixture. Clean all bell peppers and mushrooms, removing only the stems of the mushrooms. Stuff vegetable mixture inside each pepper and mushroom. Drizzle with extra soy sauce and olive oil. Bake in a 375 degree oven for approximately 45 minutes.
*Mushrooms will cook faster than bell peppers. Just put the mushrooms in about 15 minutes after the bell peppers.
