Meanwhile, warm a large skillet over medium heat. Add beef, onion, and garlic to the hot skillet; cook and stir until meat is evenly browned and onion is softened, about 5 minutes. Set aside. Remove and discard tops, seeds, and membranes of green, red, and yellow bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. Shar Char Beef & Shrimp. Sliced beef and shrimp, sauteed with mushrooms, snow peas and baby corn in Chinese B.B.Q. sauce. $18.95. FS12. Sauteed Shrimp & Chicken in Hot Pepper Corn Sauce. Marinated shrimp & chicken tender sauteed with green & red peppers, winter bamboo shoots in spicy pepper corn sauce. $18.95. FS13. Pepper Lunch was a unique experience that left me wanting more. The dishes are served with the meat raw, in a piping hot, cast iron plate that obliges you to cook it as you desire. The oils from the plate are splattering so you have to use the paper placemat to shield yourself from it. Step 1 - Preheat the oven to 375° F (190° C). Step 2 - Wash the peppers, cut off the top inch of the pepper and stem, and clean out the seeds and white membrane left inside the pepper. Step 3 - Dice the cut tops of the peppers into small pieces. Prep the peppers. Place pepper halves, cut sides up, on a rimmed pan or in a large baking dish. Set aside. Make the filling. In a medium bowl, combine the tomato sauce, cooked wild rice, ½ cup of Parmesan cheese, mushrooms, onion, garlic, oregano, and salt. Then fold in the shredded mozzarella. Vay Nhanh Fast Money.

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