1. Bell Pepper stuffed with rice and meat
preparation time: 30min
Leftover rice or congee
Large Bell Pepper
minced/ground pork or chicken
Cheese quickmelt (cut thinly lengthwise)
Bell Pepper: Cut off knob of bell pepper and gently remove seeds and membrane. Fill a medium pot half-full with water, sprinkle with a bit of salt and bring to a boil. Place Bell pepper( with knob ) upright and cover pot for 5min. Remove peppers from pot to dry and set aside.
Fillings: In a medium pan, heat up vegetable oil at medium heat. Put in ground pork and stir fry until no longer pinkish. Add the leftover rice in scoops gradually while stirring. Season with salt and ground pepper and continue to stir until ready. Sprinkle with small amount of cheese if preferred.
Pre heat oven to 350 degrees while filling in each large pepper with the rice mix. Place the thin slices of cheese on top then cover the pepper with the knob and gently press to make it stick. Wrap each bell pepper with aluminium foil and wrinkle at the knob. Place the Bell peppers upright in the oven pan then bake for 15-20min. Unwrap then serve.