Instructions: Cut a 1/2-inch-thick slice from the side of each pepper, leaving the stem intact; reserve slices. Remove seeds from peppers and slices (and white ribs). Cook peppers and slices in boiling water for 5 minutes; invert to drain.

In a saucepan, combine rice and water; bring to boil. Reduce heat; cover and simmer over low heat 20 to 25 minutes or till rice is done and liquid is absorbed (rice should be sticky). Remove from heat.

In a wok or skillet, stir-fry the garlic and gingerroot in the oil for 30 seconds. Add pork and stir-fry for 2 minutes. Add green onion; stir-fry for 1 minute. Remove from heat. Stir in the rice, shrimp, shredded carrot, egg, soy sauce, and salt. Spoon mixture into peppers. Replace slices atop peppers.

Place in a 10x6x2-inch baking dish. Bake, covered, in a 350 degree oven for 30 minutes or till heated through.

Makes 4 servings (1 pepper each).

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.