*  Exported from  MasterCook  *
 
                          CHINESE STUFFED PEPPERS
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Meats
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6                    Bell peppers,medium
      1/4   c            Long-grain white rice
    1       T            Vegetable oil
    1                    Scallion,medium,chopped
    1       T            Minced fresh ginger
    1                    Garlic clove,minced
    1 1/2   lb           Ground pork
    1       c            Frozen peas,thawed
    3       T            Soy sauce
    3       T            Dry sherry
      3/4   t            Sugar
      1/2   t            Pepper
      1/4   t            Salt
    1 1/2   c            Beef broth
      1/4   c            Dry sherry
    1       T            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.
  
 
 
                    - - - - - - - - - - - - - - - - - -