Stuffed Peppers with Black Bean Sauce

In mixing bowl, combine turkey, green onions, panko, 1/2 cup chicken broth, soy sauce, sesame oil, ginger and garlic. Mix gently but thoroughly. 

Cut bell peppers in half lengthwise; remove stems and seeds. 

Stuff peppers with turkey mixture, mounding it slightly. 

In deep skillet or casserole, heat vegetable oil over medium heat. Add peppers, filling side down, and cook about 5 minutes or until turkey browns. Carefully turn peppers over so that filling side is up.

Whisk together 1/4 cup chicken broth, the black bean sauce and the sugar; pour around (not over) peppers. 

Reduce heat to low and cook, covered, about 30 minutes or until thermometer inserted into stuffing reads 170 degrees. If sauce is thin, remove peppers and simmer sauce until slightly syrupy. Pour over peppers; serve hot. 