Chinese Stuffed Peppers
sweet bell peppers
long grain rice
scallions, spring or green onions
soy sauce, tamari
Heat oven to 375℉ (190℃)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.