1 lb | Shrimp, Prawn, peeled and deveined, raw | |
1 lb | Pork, ground or minced, 16% fat, raw | |
½ cup 1 tbsp 2 tsp | Spring Onions, Scallions, Green Onions, chopped | |
1 (ea. 0.11 oz) | Garlic, raw | |
1 (ea. 1.76 oz) | Egg, large | |
2 tbsp | Fish Sauce | |
1 tbsp | Sesame Oil | |
1 tbsp | Tamari, Japanese soy sauce, gluten-free | |
1 tsp | Rice Vinegar | |
1 tsp | Five-Spice Spice Mix | |
5 (ea. 4.20 oz) | Bell pepper, sweet, green | |
59.58 oz | altogether (view nutrition facts) |
Preparation
- Serving size:10 oz (calculated)Notes: 2 stuffed bell pepper halves
- Temperature: 350 °F (preheated, circulating air)
- Chop the shrimp.
- Slice the spring onions. Set aside some of the greens for garnishing.
- Mince the garlic.
- Mix together all the ingredients for the stuffing (everything but the bell peppers) and marinate in an airtight container. You can for example use a ziploc bag for this or tupperware. If you can, marinate for at least two hours or even overnight.
- Cut the bell peppers in half, press out the stalk and deseed the halves.
- Put the bell pepper halves in an oven-safe dish or on a baking tray.
- Stuff each of the halves with the filling.
- Bake until the pork is done, about 25 minutes.
- Enjoy sprinkled with the greens of the spring onions you set aside.
- You can store the dish in an airtight container for 3 days in the fridge or up to 6 months in the freezer. For best results, thaw overnight in the fridge. Reheat in the microwave or in the oven.
Marinating the stuffing
Finishing the dish
Meal Prep Tip
- Calorie count279 kcal
- % of calories by macros
Fat 52.3 % 146 kcal 16 g Net Carbs 7.5 % 21 kcal 5.1 g Dietary Fiber 1.4 % 4 kcal 2.1 g Protein 38.7 % 108 kcal 26.7 g - Approx. WW SmartPoints™5.5
- Cholesterol 177.7 mg
- Sodium 1125.6 mg
- Fat 16.1 g
- Saturated Fat 4.6 g
- Trans Fat 0.1 g
- Carbohydrates 7.2 g
- Dietary Fiber 2.1 g
- Total Sugars 2.9 g
- Added Sugar 0 g
- Sugar alcohols 0 g
- Protein 26.7 g
- Calcium 81.1 mg
- Iron 1.7 mg
- Magnesium 53.9 mg
- Potassium 511.2 mg
- Zinc 2.5 mg
- Vitamin A (Retinol Equivalents) 77.3 mcg
- Vitamin B12 1.5 mcg
- Vitamin C 81.5 mg
- Folate 39.7 mcg
- Folic Acid 0 mcg