Asian Stuffed Bell Peppers - cooking recipe

Ingredients

3 large yellow bell peppers or 3 large red bell peppers
3/4 cup beef broth
1/2 cup white rice (I like basmati)
1 tablespoon finely chopped garlic
1 tablespoon finely chopped ginger
1/2 cup chopped onion
1 1/2 cups sliced fresh mushrooms (shitaki, crimini, or portobella, something with flavor!)
1 lb beef, in 1/2 inch wide by 2 inch long stripes
2 -3 tablespoons char siu sauce
1 -2 tablespoon honey
salt and pepper

Preparation

Cut the tops off of the peppers clean out the insides, set aside.
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.
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.
Add the char siu, honey, salt and pepper, and the rice; stir to combined and then stuff the peppers with the mixture.
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!
I believe you could also finish these in the oven!
**You can use what ever beef you have on hand, even ground beef.
When I made this I just used beef round and sliced it 1/2-inch by 2-inches and it worked great,.