1. Cut the tops off of the peppers clean out the insides, set aside. 2. In a small saucepan, bring the beef broth up to a boil, add the rice, reduce the heat to low and simmer, uncovered, until the broth is gone, set aside. 3. In a large wok, heat a teaspoons of oil over medium-high heat then add the onion, mushrooms, and beef** to the wok and stir fry until browned, remove from the heat. 4. Add the char siu, honey, salt and pepper, and the rice; stir to combined and then stuff the peppers with the mixture. 5. Place the peppers in your crockpot, pour about 1 tablespoon more of the beef broth over each pepper, and cook on low heat for 5-6 hours, but no more then that! 6. I believe you could also finish these in the oven! 7. **You can use what ever beef you have on hand, even ground beef. 8. When I made this I just used beef round and sliced it 1/2-inch by 2-inches and it worked great,. ---------------------------------------------------------------------------
Nutrition
Ingredients
