The last time I made stuffed bell peppers, they were not very good at all. These, on the other hand, are the exact opposite, and there is a perfect balance of bell pepper to filling, which was my problem last time. Not to mention they take minimal prepwork, and are a good way to use up leftovers. Even M, who has eaten many stuffed peppers, said they were really good. I actually tried to eat them with my fingers, because cutting them with a fork is kind of hard. Failure. But, hey, they still tasted excellent.
1 cup cashews- whole or pieces
1 tbsp Panko break crumbs
Heat a wok over medium heat with a bit of water, and add the Boca crumbles, carrot, onion, and ginger. Saute for 5 minutes, and then add the soy sauce, rice wine, and sugar. Heat through, and mix well.