COMBINE all ingredients except bell peppers and mix gently but thoroughly.
MOUND about 1 ounce mixture on top of each bell pepper square and steam until about 5 minutes or until cooked through.
BRUSH each non-ton with 1 tablespoon Gluten Free Soy-Vinegar Dipping Sauce and place under broiler until lightly browned. Serve with additional dipping sauce on the side.
To make Gluten-Free Soy-Vinegar Dipping Sauce,combine 1 cup Gluten-Free Soy Sauce, 1/2 cup Kikkoman Sushi Vinegar and 4 teaspoons chili oil in a bowl. Whisk to combine well and serve as a dipping sauce with steamed or deep-fried dim sum. (Yield: 1 1/2 cups)