Chinese stuffed peppers

6 servings

Ingredients

Quantity Ingredient
6 Bell peppers,medium
¼ cup Long-grain white rice
1 tablespoon Vegetable oil
1 Scallion,medium,chopped
1 tablespoon Minced fresh ginger
1 Garlic clove,minced
1½ pounds Ground pork
1 cup Frozen peas,thawed
3 tablespoons Soy sauce
3 tablespoons Dry sherry
¾ teaspoon Sugar
½ teaspoon Pepper
¼ teaspoon Salt
1½ cup Beef broth
¼ cup Dry sherry
1 tablespoon Cornstarch

Directions

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, ¼ teaspoon sugar, ¼ 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.

Submitted By MICHAEL ORCHEKOWSKI On 10-23-94

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