Stuffed Pepper with Indonesian Fried Rice

For fried rice: 220g (1/2 lb) lean ground beef300g (10.7oz) cooked rice2-3 red hot chilies, seeded and sliced2 garlic cloves, minced3 shallots, sliced thin1 tsp. salt1 tsp. soy sauce1/4 tsp. sugar3 tbsp. tomato sauce6 cups cooked rice4 tbsp. sweet soy sauceFried shallotsSliced red tomato3 tbsp Conola oilFor stuffed pepper: 4 large bell pepper (green or red)1 medium onion, finely chopped1/4 cup soft bread crumbs

Wash peppers; remove stem ends, seeds and white membrane. Cook bell pepper in simmering water cover for 10 minutes. Drain. Heat oil in a large wok over medium heat. Stir-fry garlic and shallots for approximately 1 minute or until golden brown. Add in ground beef with chopped onion, stirring to break up beef. Add the chili and stir-fry for another minute. Now add the pre-cooked rice, stirring frequently so it won't get burned. Add salt, soy sauce, sugar, tomato sauce and sweet soy sauce and stirring frequently for another 3 minutes. Fill peppers with meat and rice mixture and top each with crumbs.Bake stuffed peppers at 3500F for 20 minutes.