Chinese Stuffed Peppers
Yield
6 servingsPrep
45 minCook
45 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | medium |
sweet bell peppers
|
*
|
| ¼ | cup |
long grain rice
white |
|
| 1 | tablespoon |
vegetable oil
|
|
| 1 | medium |
scallions, spring or green onions
chopped |
|
| 1 | tablespoon |
ginger
minced fresh |
|
| 1 | each |
garlic cloves
minced |
|
| 1 ½ | pounds |
ground pork
|
|
| 1 | cup |
green peas
frozen, thawed |
|
| 3 | tablespoons |
soy sauce, tamari
|
|
| 3 | tablespoons |
sherry
dry |
|
| ¾ | teaspoon |
sugar
|
|
| ½ | teaspoon |
black pepper
|
|
| ¼ | teaspoon |
salt
|
|
| 1 ½ | cups |
beef stock
|
|
| ¼ | cup |
sherry
dry |
*
|
| 1 | tablespoon |
cornstarch
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | medium |
sweet bell peppers
|
*
|
| 59 | ml |
long grain rice
white |
|
| 15 | ml |
vegetable oil
|
|
| 1 | medium |
scallions, spring or green onions
chopped |
|
| 15 | ml |
ginger
minced fresh |
|
| 1 | each |
garlic cloves
minced |
|
| 680.4 | g |
ground pork
|
|
| 237 | ml |
green peas
frozen, thawed |
|
| 45 | ml |
soy sauce, tamari
|
|
| 45 | ml |
sherry
dry |
|
| 3.8 | ml |
sugar
|
|
| 2.5 | ml |
black pepper
|
|
| 1.3 | ml |
salt
|
|
| 355 | ml |
beef stock
|
|
| 59 | ml |
sherry
dry |
*
|
| 15 | ml |
cornstarch
|
|
Directions
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.
