This meal is a fun take on stuffed peppers. High in antioxidants, peppers are a great choice as a base for a meal. The great flavors in this dish will surely make this a weeknight favorite.
Prep time: 5 minutes
Cook time: 30 minutes
12 oz medium raw easy peel shrimp
1/2 tsp ground ginger
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp ground black pepper
1/3 c onion, diced
3 bell peppers, halved and seeded
2 cups shredded purple cabbage
2 tbsp. hoisin sauce
1/2 tbsp. rice wine vinegar
1 tsp soy sauce
1 tsp red curry paste
1 tbsp. olive oil
1 cup chicken broth
1/2 cup brown rice
1.) Prepare rice according to package directions with 1 cup of chicken broth
2.) In large stockpot, bring 1 qt of water to a boil and add bell pepper halves. Cook for 15 minutes or until tender. (Tip: if not in a hurry, roast peppers in oven to preserve nutrients)
3.) Heat 1 T olive oil in skillet. Saute diced onion until translucent. Add corn and rice and heat about 5 minutes.
4.) Melt 1 tbsp. of butter in skillet over medium heat. Season shrimp w/ ginger, garlic, onion powder and pepper. Cook for 5 minutes.
5.) Combine hoisin sauce, rice wine vinegar, soy sauce and red curry paste. Set aside.
6.) Stuff peppers with rice mixture. Top each half with equal amounts of shrimp. Garnish with cilantro and finish with hoisin glaze.