CHINESE STUFFED PEPPERS

Servings: 6
Ingredients:

6    Bell peppers,medium
1/4 c  Long-grain white rice
1 T  Vegetable oil
1    Scallion,medium,chopped
1 T  Minced fresh ginger
1    Garlic clove,minced
1 1/2 lb Ground pork
1 c  Frozen peas,thawed
3 T  Soy sauce
3 T  Dry sherry
3/4 t  Sugar
1/2 t  Pepper
1/4 t  Salt
1 1/2 c  Beef broth
1/4 c  Dry sherry
1 T  Cornstarch

Heat oven to 375′F. Slice tops off peppers and scoop out seeds. Stand
peppers in 9′ square baking dish. In medium saucepan of boiling salted
water, cook rice 7 minutes. Drain, rinse under cold water and drain
again. In medium skillet, heat oil. Add scallion, ginger and garlic.
Cook over medium-high heat until vegetables are softened and fragrant
but not browned, about 1 minute. Transfer to medium bowl. Add ground
pork, peas, rice, 2 tablespoons soy sauce, 1 tablespoon sherry, 1/4
teaspoon sugar, 1/4 teaspoon pepper and salt to bowl. Mix gently but
thoroughly to avoid crushing peas. Stuff peppers with meat mixture.
In 2-cup glass measure, combine beef broth, remaining sherry, soy
sauce, sugar and pepper. Pour sauce over stuffed peppers and cover
dish with foil. Bake 45 minutes. Remove foil from dish; reduce oven
temperature to 350′F. and continue baking, basting a few times with
sauce, 15 minutes. Transfer peppers to serving platter. Place baking
dish on top of stove. Dissolve cornstarch in 2 tablespoons water.
Whisk into liquid in baking dish, and cook over medium heat until
sauce boils and thickens, about 2 minutes. Serve sauce with peppers.

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