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Cut the tops off
the peppers. Remove the inner membrane.
Drop into boiling water for 3 minutes. Drain. Heat the oil
in a skillet. Add the onion, ginger and garlic. Cook for 2
minutes, stirring frequently. In a large bowl mix the rice,
onion, ginger, garlic, meat, soy, sherry and broth. Add the
mixture to the peppers. Stand the peppers up in a deep
casserole dish. Cover with foil and bake at 350 for 45
minutes. Remove the foil and bake for 15 minutes longer.
Serve warm.
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