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Ingredients
- Large green pepper 1
- Large red pepper 1
- Large yellow pepper 1
- Lean ground beef 1/2 lb. 225 g
- Garlic clove, minced 1
- (or 1/4 tsp., 1 mL, powder)
- Salt 1/2 tsp. 2 mL
- Chopped green onion 1/4 cup 60 mL
- Finely diced water chestnuts 1/4 cup 60 mL
- Prepared black bean sauce (see Note) 1 1/2 tbsp. 25 mL
- or soy sauce
- Large egg, fork-beaten 1 1
- All-purpose flour 1 tbsp. 15 mL
- Sesame seeds, toasted (see Note) 1 tbsp. 15 mL
Details
Servings 24
Preparation
Step 1
Cut peppers in half crosswise. Remove seeds and white ribs. Cut each half
into 4 pieces, for a total of 24 pieces.
Scramble-fry ground beef, garlic and salt in frying pan on medium-high for
about 4 minutes until beef is no longer pink. Remove from heat.
Add next 5 ingredients. Mix well.
Arrange pepper pieces, skin-side down, on lightly greased baking sheet.
Divide and spoon beef mixture into pepper pieces. Sprinkle with sesame
seeds. Bake in 350°F (175°C) oven for 10 to 15 minutes until peppers are
tender-crisp.
1 appetizer: 26 Calories; 1.3 g Total Fat (0.5 g Mono, 0.2 g Poly, 0.4 g Sat); 14 mg Cholesterol;
1 g Carbohydrate; trace Fibre; 2 g Protein; 88 mg Sodium
Notes: There are two very different black bean sauce products available with
the same name. What we refer to here is a thinner, smoother product that
can be used as is. The concentrated version is paste-like and somewhat
chunky. Both are found in the Asian section of the grocery store.
To toast sesame seeds, spread evenly in ungreased shallow pan. Bake in
350°F (175°C) oven for 5 to 10 minutes, stirring or shaking often, until
desired doneness.
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