Grilled Peppers Shao-Mai

• Ingredients
• 3-4 yellow, red, green or orange peppers
• Canola spray oil
• Salt
• 1.25 lbs pound turkey ground turkey
• 2 tablespoons soy sauce
• 2 teaspoons fish sauce (optional, can be salty)
• 1 tablespoon sesame oil
• 1 tablespoon rice wine
• 1/8 tsp. white pepper per pepper (eliminate if using Thai pepper below)
• 1/2 green or red pepper diced (or one small red Thai hot pepper minced)
• 2 tablespoons green onion (white bottoms) or shallots minced
• 2 tablespoons chopped fresh basil
• 1/4 cup breadcrumbs (not seasoned) dispersed on paper plate
• 1 tablespoon green onion tops minced.

1. Make ahead: Mix soy sauce, rice wine, fish sauce, sesame oil, and rice
2. wine then add chopped pepper, turkey and shallot.
3. Marinate at least two hours or overnight.
4. Select green, yellow, orange or red peppers that are round and symmetrical
5. Cut in half horizontally and remove all seeds and pith. Drain all moisture out by putting cut side down on paper towel.
6. Prepare grill for low-medium heat setting. Ashes should be all gray if using charcoal.
7. Spray inside and outsides of peppers with oil. Add chopped basil to meat mixture. Roll meat by hand into large meat ball, roll in breadcrumbs, mold into peppers, tightly. Sprinkle with green onions. Fill 5-7 pepper halves depending on size. Meat should clear tops of peppers, but do not overstuff.
8. Set on grill upright. Keep out of direct flames. Cook until a meat thermometer indicates internal temperature of 160 degrees. Pepper should be cooked until wrinkled. Do not overcook or pepper will become too soft. Let cool a bit before eating.

ingredients, orange peppers, spray oil, salt, turkey ground turkey, soy sauce, fish sauce, sesame oil, rice wine, white pepper, green, green onion, fresh basil, breadcrumbs, green onion

Taken from www.epicurious.com/recipes/member/views/grilled-peppers-shao-mai-1224084 (may not work)