Pan-Fried Stuffed Bell Peppers

A wonderful combination of tangy taste, watery, and crunchy texture, bell peppers are excellent sources of vitamin C and vitamin A----two very powerful antioxidants. In addition to providing the vitamins that convert homocysteine into other beneficial molecules, bell peppers also provide fiber that can help lower high cholesterol levels, another risk factor for heart attack and stroke. WHFoods

	Sauce
8 Bell pepper wedges ©angiesrecipes 1 tbsp Cornstarch Corn oil 150 g Ground meat 5 Shelled shrimps 2 tbsp Dried shrimps ©angiesrecipes 1/3 tsp Salt 1/3 tsp Sugar Pinch of white pepper powder 1-2 tbsp Cornstarch	1/2 tbsp Black beans 2 clove Garlic paste 1/2 tsp Ginger paste 1/2 tbsp Light soya sauce 1/3 tsp Sugar 1/2 tsp Salt 100 ml Water 1 tbsp Stachy solution

1. Soak dried shrimps in water for about 10 minutes. Drain. Devine and finely chop the shelled shrimps. Then mix in the dried shrimps and ground meat. Chop until the whole mixture is fully incorporated. Add in sugar, salt, white pepper and cornstarch and stir vigorously until the mixture is elastic.
   
2. Lightly dust the inside of bell pepper wedges with cornstarch. Fill each pepper wedge with the mixture, mounding slightly. Pat the top with a bit cornstarch.
   
3. Heat up a skillet with some oil. Place the stuffed pepper wedges, filling upside down, in the skillet and pan-fry for about 3-5 minutes. Gently shovel the bell peppers to the sides. Leave half tablespoon of oil to stir-fry ginger, garlic and black beans until fragrant. Pour in water, season with salt and sugar and cover to simmer for 5-8 minutes. Arrange the peppers on a serving dish and thicken the sauce with the starchy solution. Spoon over the stuffed bell peppers and serve.

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