Stuffed Green Peppers

1 tablespoon oil
1 clove garlic, crushed
1 Piece root ginger, finely chopped
250g (8 oz) minced pork
1 spring onion, chopped
1 celery stick, finely chopped
grated rind of 1 lemon
4 green peppers

Heat the oil in wok or frying pan, add the garlic and fry until lightly browned. Lower the heat, add the ginger and pork and cook for 2 minutes. Stir in the spring onions, celery and lemon rind, mix well and coo for 30 seconds. Cool slightly.

Cut the peppers into quarters and remove the core and seeds. Divide the mixture between the pepper quarters, pressing it well into the cavity.

Arrange the pepper quarters in an oiled ovenproof dish. Cook in a preheated moderately hot oven, 200C (400F), for 20 to 25 minutes, until tender. Transfer to a warmed serving dish and serve immediately.

Serves 4 to 6

Reference: Margaret Fultons Book of Chinese Cooking pg 83

When I made this dish I cut the peppers into halves instead. I found them to be really yummy but they do have a very strong pepper taste.