Asian Stuffed Peppers - cooking recipe

Ingredients

1 lb ground beef or 1 lb pork
4 large green bell peppers or 4 large red bell peppers
1 bunch scallion (sliced on a bias, reserving 2 tbsp. green tops for garnish)
3 garlic cloves
1 tablespoon gingerroot (peeled and grated)
1 tablespoon Worcestershire sauce
1 tablespoon low sodium soy sauce
1 cup cooked rice
1 (8 ounce) can sliced water chestnuts (chopped)
7 ounces bean sprouts
1 (14 1/2 ounce) can diced tomatoes
1 (29 ounce) can tomato sauce
4 tablespoons sweet and sour sauce (store bought is fine)
4 ounces cream cheese (half of an 8 oz. block sliced into 8 pieces)
4 fortune cookies

Preparation

Preheat oven to 350 degrees f. Cut stems from peppers, remove seeds, cook covered in boiling water for 1 minute. Drain upside down on paper towels.
Cook meat and onions until meat is browned and no longer pink. Add garlic and cook just until fragrant. Drain fat.
Combine meat mixture, 4 tablespoons of tomato sauce, ginger, worcestershire sauce, soy sauce in a large bowl. Stir in rice, 1 cup of tomato sauce, waterchestnuts, bean sprouts, diced tomatoes, 2 tablespoons of the sweet and sour sauce, salt and pepper to taste.
Stuff peppers, place upright in a 9x9 baking dish. Spread the rest of the rice mixture around peppers. add the remaining 2 tablespoons sweet and sour sauce with the remaining tomato sauce and spoon over the peppers.
Cover and bake for 30 minutes. uncover, add sliced cream cheese and continue baking for another 5 - 10 minutes or until cheese is soft and melted.
Garnish with reserved scallions and top each with 1 fortune cookie.