Recipe - Chinese Stuffed Peppers

6 Bell peppers,medium
One fourth cup Longgrain white rice
1 tablespoon Vegetable oil
1 Scallion,medium,chopped
1 tablespoon Minced fresh ginger
1 Garlic clove,minced
1 One half pound Ground pork
1 cup Frozen peas,thawed
3 tablespoon Soy sauce
3 tablespoon Dry sherry
Three fourths teaspoon Sugar
One half teaspoon Pepper
One fourth teaspoon Salt
1 One half cup Beef broth
One fourth cup Dry sherry
1 tablespoon 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 mediumhigh 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, One fourth teaspoon pepper and salt to bowl. Mix gently but
thoroughly to avoid crushing peas. Stuff peppers with meat mixture.
In 2cup 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/tn94q3.zip