Title: Chinese Stuffed Peppers
Categories: Meat
Yield: 6 Servings
| 6 | | Bell peppers,medium |
| 1/4 | c | Long-grain white rice |
| 1 | tb | Vegetable oil |
| 1 | | Scallion,medium,chopped |
| 1 | tb | Minced fresh ginger |
| 1 | | Garlic clove,minced |
| 1 1/2 | lb | Ground pork |
| 1 | c | Frozen peas,thawed |
| 3 | tb | Soy sauce |
| 3 | tb | Dry sherry |
| 3/4 | ts | Sugar |
| 1/2 | ts | Pepper |
| 1/4 | ts | Salt |
| 1 1/2 | c | Beef broth |
| 1/4 | c | Dry sherry |
| 1 | tb | 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.