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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut the tops off each pepper, keeping stems intact; spoon out the seeds from the bases. Set pepeprs and lids aside. | 2. Heat the oven to 400 degrees. Heat a wok or large skillet over high heat. Add the peanut oil; heat until oil just begins to smoke. Add the garlic and ginger. Add the lamb; stir-fry until slightly browned, about 3 minutes. Add the eggplant; stir-fry until it begins to soften, about 1 minute. Add the rice wine, chili sauce, soy sauce, salt and pepper, stir-fry about 45 seconds. | 3. Spoon the mixture equally into the red peppers; return the tops to the peppers, making sure they are snugly in place. Transfer to a baking sheet; bake until softened and slightly browned, about 25 minutes. Transfer to a plate. DRizzle with olive oil; garnish with olives. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red bell pepper	4			-	-	-	-
peanut oil	2	tablespoons		238.68	0.0	0.0	27.0
garlic clove	2		chopped	-	-	-	-
gingerroot	1	piece	grated	-	-	-	-
lamb	10	ounces	ground	756.945	0.0	47.8548	61.2076
eggplant	1/2		chopped	-	-	-	-
rice wine	2	tablespoons		-	-	-	-
chili garlic sauce	1	tablespoon		-	-	-	-
soy sauce	1	tablespoon		8.48	0.7888	1.3024	0.0912
salt	1/4	teaspoon		-	-	-	-
pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
extra virgin olive oil	1	tablespoon		-	-	-	-
kalamata olive	8		pitted chopped	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.