Szechuan Pork Stuffed Peppers

• 1/2 pound lean ground pork
• 1 teaspoon cornstarch
• 1 teaspoon salt
• 2 teaspoons ground white pepper
• 1 tablespoon rice vinegar
• 1 teaspoon peanut oil
• 2 teaspoons garlic, minced
• 2 shallots, peeled and chopped
• 2 tablespoons hoisin sauce
• 1 teaspoon brown sugar
• 2 teaspoons crushed red pepper flakes
• 2 teaspoons Braggs Liquid Aminos/low-sodium soy sauce
• 2 cups white rice, prepared according to instructions
• 4 medium sweet peppers
• hummus (optional)

1. Combine pork, corn starch, soy sauce or liquid aminos, salt, white pepper, hoisin sauce, brown sugar, red pepper flakes and rice vinegar in a medium bowl. Stir until thoroughly mixed. Set aside to marinade for 15 minutes.
2. Core and blanch the peppers in boiling water for 5 minutes, or until they are tender but firm. Remove with a slotted spoon and drain in a colander. Rinse with cold water until cooled but still slightly warm.
3. Heat oil in a large nonstick pan over medium-high heat. Add garlic and shallots and cook for 3 to 5 minutes or until shallots are soft.
4. Add marinated pork mixture to the pan and cook until pork is no longer pink, and is crumbly.
5. To finish, spoon a portion of the pork and rice mixture (about 6 tablespoons) into each of the peppers and serve.

lean ground pork, cornstarch, salt, ground white pepper, rice vinegar, peanut oil, garlic, shallots, hoisin sauce, brown sugar, red pepper, braggs liquid, white rice, sweet peppers

Taken from food52.com/recipes/13412-szechuan-pork-stuffed-peppers (may not work)