* Crossposted from: [MME] Gourmet
 
  
MM: Special Stuffed Peppers 
---------- Recipe via Meal-Master (tm) v8.05 
  
      Title: Special Stuffed Peppers 
 Categories: Main dish, Meats 
      Yield: 6 Servings 
  
      6 md Green peppers 
  1 1/2 lb Ground beef 
    1/4 c  Chopped onion 
    1/4 c  Chopped celery 
    3/4 c  Quaker Oats, uncooked 
           -- (quick or old-fashioned) 
      1 ts Salt 
      1 ts Basil 
    1/2 c  Tomato juice 
 10 1/2 oz Cream of mushroom soup 
           -- (condensed) 
    1/3 c  Milk 
  
  Cut 1/4-inch slice from top of each green pepper; 
  remove seeds.  Cook green peppers about 5 minutes in 
  enough boiling salted water to cover them; drain. 
   
  Pan-fry ground beef, onion and celery until lightly 
  browned.  Add remaining ingredients; combine 
  thoroughly.  Fill green pepeprs with meat mixture. 
   
  Stand upright in shallow baking pan; add small amount 
  of water.  Bake in preheated moderate oven (350 F.) 
  about 30 minutes.  Serve hot with mushroom sauce made 
  by heating together mushroom soup and milk. 
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MM: Chinese Stuffed Peppers 
---------- Recipe via Meal-Master (tm) v8.05 
  
      Title: Chinese Stuffed Peppers 
 Categories: Meats 
      Yield: 6 Servings 
  
      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 
  
  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. 
  
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... Sincerely yours Gigi
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