6 sm. green or red peppers, cut tops off and remove seeds

STUFFING:

1 1/2 c. cooked brown rice
1 shallot, finely chopped
1 tbsp. finely chopped fresh ginger
2 cloves garlic, finely chopped
Freshly ground pepper
6 tbsp. vegetable stock
1 tsp. corn flour
3 1/2 c. bean sprouts

MUSTARD SAUCE:

1 tbsp. low-salt soy sauce
1 tbsp. vinegar
2 tsp. Dijon mustard
3 tbsp. vegetable stock

Mix stuffing ingredients together, except bean sprouts. Allow to stand for 15 minutes. Stir fry stuffing mixture in hot wok or frying pan for 3 minutes. Add bean sprouts and stir fry for 2 minutes. Allow to cool. Stuff the peppers with the filling. Transfer stuffed peppers to steamer and steam vigorously on a plate for 10 minutes. Remove peppers from the plate. Mix mustard sauce ingredients with liquid on the plate. Pour over stuffed pepper and serve.