I made my pork hash recipe again, but instead of stuffing it into tofu pockets, I stuffed them into yellow and orange bell peppers pieces, because bell peppers are in season now and pair really nicely with the pork hash.
Plus I'm always trying to "sneak" extra veggies into the hubby's diet.
You can pan fried these, followed by a quick toss in a loose gravy, or you can steam them and then top with the gravy. It takes a bit of time to assemble, but in general, it's pretty easy to make. You can serve it as an appetizer, dim sum style, or as a main dish.
A. Make the Pork Hash
Gather ingredients for pork hash 
Mix all ingredients together for pork hash
B. Cut the Peppers to Bite Size Pieces and Stuff with Pork Hash
Wash peppers 
Cut each pepper into 8 pieces 
Dust the inside of the pepper with cornstarch 
Stuff each pepper with a heaping spoonful of pork hash 
Dust the top of the stuffed peppers with cornstarch
C. Pan Fry Stuffed Peppers and Gently Toss with Gravy
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| Pan fry upside down first |
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| Then flip over and cook |
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| Return stuffed peppers to the pan with gravy |
Yields 24 pieces
Ingredients:
- 3 large bell peppers (or 4 small/medium bell peppers)
- 2 T cornstarch
- 2 T olive oil
Ingredients for Pork Hash:
- 1 lb ground pork
- ½ lb shrimp, peeled and deveined, and cut into small chunks
- ½ c chopped green onions
- 6 small dried shiitake mushrooms, reconstituted, and finely chopped (about 1/3 c after chopped)
- 1/3 c finely chopped reconstituted wood ear mushrooms (can use finely chopped water chestnuts or jicama instead)
- 1 egg
- ½ t salt
- 2 t soy sauce
- ½ t sugar
- ½ t ginger powder
- ½ t garlic powder
- ½ t black pepper
- 1 T cornstarch
- 3 T water
Ingredients for gravy:
- 1 t cornstarch
- 1 ½ c water
- ½ t sugar
- 1 t regular soy sauce
- 1 t dark soy sauce
Procedures:
1. Place all the ingredients for the pork hash into a bowl and mix really well for 5 minutes until it resembles a paste.
2. Remove the stem and seeds from the bell peppers and cut the peppers into bite size pieces. For large bell peppers, cut each pepper into 8 pieces. For medium sized peppers, cut each pepper into 6 pieces.
3. Dust the inside of each piece of bell pepper with some cornstarch. This will help the pork hash adhere to the pepper.
4. Stuff each pepper with a heaping spoonful of pork hash and smooth off the top with your fingers.
5. Dust the top of the pork hash with cornstarch.
6. Add olive oil to a large frying pan and pan fry the stuffed peppers meat side down, on medium low heat for about 15 minutes until browned. Don’t move the stuffed peppers too much at this point or they may fall apart.
7. Carefully flip the stuffed peppers over and cover the pan with a lid. Pan fry under medium low heat for an additional 10 minutes or until meat is cooked through.
8. Transfer the pieces to a plate and set aside.
9. In a bowl, mix together the ingredients for the gravy. Pour into same pan used for pan frying the bell peppers and simmer with stirring until the gravy thickens slightly.
10. Gently return the stuffed peppers to the pan and simmer for a few minutes to heat up. Do not toss the peppers around vigorously, or the stuffed peppers may fall apart. Serve hot.