Asian Stuffed Peppers (Ww) - cooking recipe

Ingredients

2 medium scallions, minced
5 large garlic cloves, minced
2 teaspoons fresh gingerroot, minced pared
15 ounces lean pork, ground
1 tablespoon cornstarch
1 tablespoon reduced sodium soy sauce
1 tablespoon rice wine vinegar
4 medium bell peppers (green or red halved lengthwise & seeded)
1/2 cup low sodium chicken broth
1 tablespoon fresh cilantro, minced to garnish
1 tablespoon fresh flat leaf parsley, minced to garnish

Preparation

Preheat oven to 350\u00b0F.
Spray medium nonstick skillet with nonstick cooking spray; heat.
Add scallions, garlic and ginger; cook over high heat, stirring constantly, 15-20 seconds, until fragrant.
Remove from heat; transfer to medium bowl to cool.
Add pork, cornstarch, soy sauce and vinegar to cooled scallion mixture; mix thoroughly.
Stuff each bell pepper half with an equal amount of pork mixture; place, stuffed-side up, into 2-quart shallow casserole.
Add broth to casserole; bake, loosely covered, 30-35 minutes, until stuffing is cooked through and peppers are tender.
Bake, uncovered, 10 minutes, until stuffing begins to brown.
Place 2 pepper halves on each of 4 plates, sprinkle with cilantro and parsley and serve.
SERVING (2 STUFFED PEPPER HALVES) PROVIDES: 2 Vegetables, 3 Proteins, 10 Optional Calories.
PER SERVING: 217 Calories, 10 g Total Fat, 3 g Saturated Fat, 68 mg Cholesterol, 240 mg Sodium, 11 g Total Carbohydrate, 2 g Dietary Fiber, 22 g Protein, 49 mg Calcium; 5 points.