Stuffed Sweet Peppers
|Bell peppers||3 Large (Red / Green)|
|Ground pork||6 Ounce|
|Green onion||1 , minced|
|Powdered ginger||1⁄2 Teaspoon|
|Minced water chestnuts||2 Tablespoon|
|Dry sherry||2 Tablespoon|
|Soy sauce||1 1⁄2 Tablespoon|
|Soy sauce||3 Tablespoon|
|Water||1⁄2 Cup (8 tbs)|
|Peanut oil||2 Tablespoon (For Brushing)|
Quarter bell peppers lengthwise by cutting along natural ridges.
Remove and discard seeds.
To make filling, mix together pork, onion, ginger, water chestnuts, sherry, soy sauce, and salt in a bowl.
For easy preparation, these ingredients can be minced together in a food processor fitted with a steel blade.
Stuff pepper pieces with pork mixture.
Spread cornstarch in a flat dish and press stuffed side of peppers into cornstarch.
Tap off excess cornstarch.
Place on dish and set aside.
Prepare sauce by combining soy sauce, water, and sugar in small saucepan.
Cook over medium heat until sauce is heated, about 3 minutes.
Preheat stovetop grill.
Brush grill surface lightly with oil.
Grill peppers, stuffed side down, for 1 to 2 minutes, or until stuffing is cooked on the inside and crisp on the outside.
Turn peppers over and grill about 1 minute to cook pepper.
Remove stuffed peppers to serving dish and drizzle with sauce.