I found that with stuffed peppers its all about adding what you like. Next time, I will get the wok out and actually fry the rice in the wok, incorporate sesame oil...I see a recipe edit in the near future. —MHardison79
ground turkey, or lean meat of your choice.
cooked, jasmine rice
garlic clove, minced
cayenne pepper, optional
gochujang (red pepper paste) or sriracha (hot chili sauce)
Slice top off of washed peppers and remove seeds. Place in microwave safe dish and microwave for 3.5 minutes.
In a frying pan, add ground turkey, garlic, onion, salt, and cayenne (optional). Brown meat, near end of browning process, drain off any excess fat (if necessary). Add cooked jasmine rice. Then add gochujang and ginger, mix thoroughly. If you're like me, you'll want to add a little extra gochujang for kick. Remove from heat.
Fill each pepper with meat/rice mixture and bake, in an oven safe baking dish, at 375 for 20 minutes.
Meanwhile, for your soy glaze: in a small sauce pan, add vinegar, 1/4 cup water, brown sugar, soy sauce, ginger and garlic. In a separate bowl mix cornstarch and 2 tbsp water.
Stir sauce over medium heat until sugar has dissolved. Continue to stir occassionally until sauce starts to come to a boil. Stir in cornstarch/water mixture, and leave sauce untouched, at a steady boil, until desired thickness is acheived, about 2 minutes.
Drizzle sauce over peppers and serve with a spring roll. Enjoy!