Asian Stuffed Peppers (Ww)

• 2 medium scallions, minced
• 5 large garlic cloves, minced
• 2 teaspoons fresh gingerroot, minced pared
• 15 ounces lean pork, ground
• 1 tablespoon cornstarch
• 1 tablespoon reduced sodium soy sauce
• 1 tablespoon rice wine vinegar
• 4 medium bell peppers (green or red halved lengthwise & seeded)
• 1/2 cup low sodium chicken broth
• 1 tablespoon fresh cilantro, minced to garnish
• 1 tablespoon fresh flat leaf parsley, minced to garnish

1. Preheat oven to 350u0b0F.
2. Spray medium nonstick skillet with nonstick cooking spray; heat.
3. Add scallions, garlic and ginger; cook over high heat, stirring constantly, 15-20 seconds, until fragrant.
4. Remove from heat; transfer to medium bowl to cool.
5. Add pork, cornstarch, soy sauce and vinegar to cooled scallion mixture; mix thoroughly.
6. Stuff each bell pepper half with an equal amount of pork mixture; place, stuffed-side up, into 2-quart shallow casserole.
7. Add broth to casserole; bake, loosely covered, 30-35 minutes, until stuffing is cooked through and peppers are tender.
8. Bake, uncovered, 10 minutes, until stuffing begins to brown.
9. Place 2 pepper halves on each of 4 plates, sprinkle with cilantro and parsley and serve.
10. SERVING (2 STUFFED PEPPER HALVES) PROVIDES: 2 Vegetables, 3 Proteins, 10 Optional Calories.
11. PER SERVING: 217 Calories, 10 g Total Fat, 3 g Saturated Fat, 68 mg Cholesterol, 240 mg Sodium, 11 g Total Carbohydrate, 2 g Dietary Fiber, 22 g Protein, 49 mg Calcium; 5 points.

scallions, garlic, fresh gingerroot, lean pork, cornstarch, soy sauce, rice wine vinegar, bell peppers, chicken broth, fresh cilantro, flat leaf parsley

Taken from www.food.com/recipe/asian-stuffed-peppers-ww-420762 (may not work)