| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Vegetables | Chinese | Meats | 6 | Servings |
INGREDIENTS
| 6 | Bell peppers,medium | |
| 1/4 | c | Long-grain white rice |
| 1 | tb | Vegetable oil |
| 1 | Scallion,medium,chopped | |
| 1 | tb | Minced fresh ginger |
| 1 | Garlic clove,minced | |
| 1 1/2 | lb | Ground pork |
| 1 | c | Frozen peas,thawed |
| 3 | tb | Soy sauce |
| 3 | tb | Dry sherry |
| 3/4 | ts | Sugar |
| 1/2 | ts | Pepper |
| 1/4 | ts | Salt |
| 1 1/2 | c | Beef broth |
| 1/4 | c | Dry sherry |
| 1 | tb | Cornstarch |
INSTRUCTIONS
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. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
A Message from our Provider:
“JOY – Jesus first, Others next, You last forever!”