1 cup sliced water chestnuts, rinsed well
and drained
1 cup snow peas, with stems removed
1 tbsp tamari
2 tbsp freshly grated ginger
6 medium red peppers
2 cups cooked brown rice
1/4 cup sesame seeds
2 tbsp honey
2 tbsp rice vinegar
Method :
Preheat oven
to 375C. In a medium skillet, heat sesame oil and sauté scallions and
garlic until scallions are translucent. Stir in water chestnuts, snow
peas, tamari, and ginger, and sauté briefly (about 1-2 minutes). Cut
the tops off the red peppers and scoop out seeds. Rinse well and pat
dry. Add rice, sesame seeds, honey and vinegar to the water chestnut
mixture and mix well. Stuff each pepper with rice filling. Bake at 375C
for about 15 minutes, or until peppers begin to get soft.
Water
chestnuts and ginger, along with an ample amount of pungent garlic and a
hint of honey, add on oriental flair to this nutritious, tasty dish.
