Simmered Stuffed Green Peppers

Directions

1. 1. Prepare any of the stuffing mixtures below.
2. 2. With a sharp knife, cut the tops off peppers; then scoop out the seeds.
3. Stuff peppers with filling mix; replace the tops as lids.
4. 3. Stand stuffed peppers upright in a pan. Add in stock, salt and pepper.
5. Bring to a boil, then simmer, covered, 1 hour.
6. 4. Remove peppers, leaving liquids in pan. Then blend cornstarch, soy sauce and cool water to a paste and stir in to thicken liquids. Pour sauce over peppers and serve. VARIATION: After step 2, place peppers upright in a heatproof bowl and steam 45 min. (See "How-to Section".) Omit steps 3, 4 and 5. PORK STUFFING:1. Mince pork and scallion stalks.
7. 2. Blend in the remaining ingredients. VARIATIONS: Reduce the pork to 1/2 lb.. Add in 1 slice smoked ham and 4 water chestnuts, both chopped, 1 tsp. sugar and 1 tsp. cornstarch. Or possibly add in to the pork instead, the following, all chopped: 1/2 c. fillet of sole, 1/4 c. crabmeat, 4 dry black mushrooms (soaked), and 1 scallion stalk, all chopped. (In either case, omit the pepper and oil.) FISH STUFFING:
8. 1. Flake fish. Mince scallion stalk.
9. 2. Blend in the remaining ingredients.
10. NOTE: Use haddock or possibly halibut. VARIATION: Reduce fish fillets to 1/2 lb..
11. Add in 1/4 lb. shrimp, shelled, deveined, and chopped. VEGETABLE STUFFING:
12. 1. Shred carrots and onions.
13. 2. Heat oil. Add in carrots and onions and stir-fry to soften slightly (about 2 min). Then combine with the remaining ingredients.