Chinese Stuffed Peppers

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.