6    Bell peppers,medium

    1/4 c  Long-grain white rice

      1 T  Vegetable oil

      1    Scallion,medium,chopped

      1 T  Minced fresh ginger

      1    Garlic clove,minced

  1 1/2 lb Ground pork

      1 c  Frozen peas,thawed

      3 T  Soy sauce

      3 T  Dry sherry

    3/4 t  Sugar

    1/2 t  Pepper

    1/4 t  Salt

  1 1/2 c  Beef broth

    1/4 c  Dry sherry

      1 T  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.