Stuffed Bell Peppers with Minced Pork (肉末青椒)

Ingredients

• 4 whole bell peppers
• 1 pound ground pork
• 3 tablespoons soy sauce
• 1 tablespoon ginger
• 1 cup rice
• 2 whole scallions
• 2 cloves garlic
• 1 teaspoon sesame oil
• 1 teaspoon black pepper
• 2 cups water
• 1 cup cheddar cheese

Instructions

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   Rinse 1 cup of rice under cold water until the water runs clear. In a medium saucepan, combine the rice with 2 cups of water. Bring to a boil, then cover and reduce to low heat. Cook for 18-20 minutes, or until the rice is tender and water is absorbed.

3. 3

   While the rice is cooking, prepare the bell peppers. Cut the tops off the 4 bell peppers and remove the seeds and membranes. Set aside.

4. 4

   In a large skillet over medium heat, add 1 pound of ground pork. Cook for about 5 minutes until browned, breaking it apart with a spatula.

5. 5

   Add 1 tablespoon of minced ginger, 2 minced garlic cloves, and 2 chopped scallions to the skillet. Stir and cook for an additional 2-3 minutes until fragrant.

6. 6

   Once the rice is cooked, add it to the skillet along with 3 tablespoons of soy sauce, 1 teaspoon of sesame oil, and 1 teaspoon of black pepper. Mix well and cook for another 2 minutes to combine all flavors.

7. 7

   Stuff each bell pepper with the pork and rice mixture, pressing down gently to pack it in.

8. 8

   Place the stuffed peppers upright in a baking dish. If desired, sprinkle 1 cup of shredded cheddar cheese on top of each pepper.

9. 9

   Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.

10. 10

    After 30 minutes, remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is melted and bubbly.

11. 11

    Remove from the oven and let cool for a few minutes before serving. Garnish with additional chopped scallions if desired.