As I stood in my kitchen the other day, the aroma of sizzling garlic pulled me back to my travels through Northern China, where street vendors served up the most comforting Chinese stuffed peppers, filled to perfection. This recipe for Northern Chinese Pork-Stuffed Peppers with Garlicky Brown Sauce brings that delightful memory to life, featuring tender ground pork wrapped in the sweet embrace of Cubanelle peppers. It’s the ultimate easy weekday meal that not only warms the soul but also makes for a fantastic make-ahead dish for busy weeknights. Each bite is a reassuring hug from home, perfect for sharing with loved ones or enjoying alone after a long day. Have you ever experienced the joy of transforming simple ingredients into something extraordinary? Let’s dive into this culinary adventure!

Why make Chinese Stuffed Peppers?

Simplicity at its core: This dish is straightforward, incorporating basic cooking skills that anyone can master.

Rich, robust flavors: The combination of ground pork and garlicky brown sauce creates a savory explosion that never disappoints.

Versatility reigns: Feel free to swap in different proteins or peppers to suit your taste or dietary needs.

Make-ahead magic: Prepare these stuffed peppers in advance, saving you valuable time on hectic weeknights.

Crowd-pleasing appeal: These beauties are sure to impress at any family meal or gathering, making them a beloved centerpiece.

Serve with a side of steamed rice, or try pairing with other favorites like Chicken Stuffed Peppers. Happy cooking!

Chinese Stuffed Peppers Ingredients

For the Peppers
• Cubanelle Peppers – Sweet with mild heat; these are perfect for stuffing and can be swapped with Anaheim peppers if needed.
• Vegetable Oil – Essential for frying; feel free to use any neutral oil to avoid overpowering flavors.

For the Filling
• Ground Pork – The main protein; it brings richness, but you can substitute with ground chicken or turkey for a lighter option.
• Water Chestnuts – These add a delightful crunch; finely chopped celery works as a great substitute if unavailable.
• Ginger – Fresh and fragrant; ensure it’s minced for even flavor distribution.
• Scallion – Adds a fresh, onion-like taste, crucial for the filling’s aromatic profile.
• Egg – Binds the filling together; a flax egg can be used for a vegan-friendly version.
• Cornstarch – Useful for thickening the filling and the brown sauce; arrowroot powder can be used instead.
• White Pepper – Adds a gentle heat; black pepper is a suitable substitute if needed.

For the Sauce
• Shaoxing Wine – Adds depth and umami; feel free to replace it with dry sherry or omit if you prefer.
• Soy Sauce – A seasoning staple; opt for low-sodium if you’re watching your salt intake.
• Chicken Stock – Enhances the sauce’s flavor; vegetable stock can be used for a vegetarian option.
• Oyster Sauce – Offers umami richness; mushroom sauce serves as a suitable vegetarian substitute.
• Garlic – A key player for flavor; always use fresh for the best results.
• Sugar – Balances the sauce; consider coconut sugar for a unique twist.
• Dark Soy Sauce – Adds color and sweetness; don’t worry if you don’t have it—just skip it.
• Cornstarch Slurry – A necessary thickener for the sauce; make sure to mix well before adding to the pan.

This delightful combination creates the ultimate Chinese stuffed peppers you’ll love to share around the dinner table!

Step‑by‑Step Instructions for Northern Chinese Pork-Stuffed Peppers with Garlicky Brown Sauce

Step 1: Prepare the Peppers
Begin by preheating your oven to 375°F (190°C). Carefully cut the tops off of each Cubanelle pepper, removing the seeds inside. Use a paper towel to thoroughly dry the peppers to ensure they blister nicely during cooking. Set the prepared peppers aside as you mix the filling, creating an inviting vessel for your flavorful stuffing.

Step 2: Make the Stuffing
In a mixing bowl, combine the ground pork, Shaoxing wine, soy sauce, minced water chestnuts, ginger, scallion, egg, cornstarch, sugar, and white pepper. Using your hands, mix the ingredients until the mixture becomes sticky and well-blended, which should take about 2-3 minutes. This filling will create a deliciously rich core for your Chinese stuffed peppers.

Step 3: Stuff the Peppers
Carefully fill each prepared Cubanelle pepper with the pork mixture, pressing it in tightly to avoid air pockets. Trim any excess pepper from the tops if necessary to ensure the stuffing is fully contained. As you stuff each pepper, line them up on a plate or baking dish, ready for their sizzling transformation in step four.

Step 4: Blister the Peppers
Heat a generous amount of vegetable oil in a large skillet over medium-high heat. Once hot, add the stuffed peppers, cooking them for about 3 minutes on each side until they are blistered and golden brown all over. Allow the skin to develop a beautiful char, which enhances both the flavor and presentation of your Northern Chinese pork-stuffed peppers.

Step 5: Braise the Peppers
After the peppers are blistered, pour in the braising sauce made from chicken stock, oyster sauce, minced garlic, sugar, dark soy sauce, and a pinch of cornstarch slurry. Cover the skillet and reduce the heat to medium-low, allowing the peppers to simmer for about 5 minutes. This step will ensure that the pork filling cooks through and absorbs the rich flavors of the sauce.

Step 6: Thicken the Sauce
Remove the lid and stir the sauce gently. For a thicker consistency, mix a bit of cornstarch with water to create a slurry, then add it to the pan. Continue stirring for another 2-3 minutes until the sauce has thickened and clings beautifully to the peppers. Your Northern Chinese stuffed peppers will now be radiant and ready to serve.

Step 7: Serve the Peppers
Once the sauce has thickened to your liking, plate the Chinese stuffed peppers elegantly. Drizzle the thickened sauce over the top for an extra layer of flavor. For a final touch, splash each pepper with a hint of rice vinegar, adding a bright contrast to the rich, savory dish. Enjoy the beauty you’ve created that’s perfect for sharing or indulging!

How to Store and Freeze Chinese Stuffed Peppers

Fridge: Store leftover Chinese stuffed peppers in an airtight container for up to 3 days. Be sure to let them cool completely before sealing to maintain freshness.
Freezer: For longer storage, freeze stuffed peppers in a single layer on a baking sheet until solid, then transfer to a freezer-safe container for up to 3 months.
Reheating: Thaw frozen peppers in the refrigerator overnight, then reheat in the oven at 350°F (175°C) until warmed through, about 20-25 minutes.
Meal Prep: Feel free to prepare these stuffed peppers in advance and freeze them uncooked. When you’re ready to enjoy, simply braise from frozen, adding a few extra minutes to the cooking time.

Tips for the Best Chinese Stuffed Peppers

Prep Peppers Properly: Ensure the Cubanelle peppers are completely dry before frying to avoid unwanted splatter and achieve a perfect blistered exterior.
Rest the Mixture: Let the stuffing mixture sit for at least 15 minutes before using. This resting time allows the flavors to meld for an even tastier filling.
Braising Time Matters: Adjust cooking time based on the size of your peppers. Smaller peppers will cook faster, so keep an eye on them to prevent overcooking the filling.
Use Tongs: When frying, use tongs to hold the peppers upright to ensure even cooking and blistering on all sides.
Adjust Seasonings: Taste and adjust the soy sauce or sugar levels according to your preference. This keeps your Chinese stuffed peppers balanced in flavors!

What to Serve with Northern Chinese Pork-Stuffed Peppers?

Elevate your meal with these delightful accompaniments that balance flavors and textures beautifully.

Steamed Jasmine Rice: A fragrant base that soaks up the rich garlicky sauce, making each bite a pleasure. Steamed rice is versatile and comforting, providing a perfect backdrop for these flavorful stuffed peppers.
Sautéed Broccoli: This green addition brings a fresh crunch and vibrant color to your plate, complementing the softness of the peppers. The slight bitterness of broccoli contrasts nicely with the sweetness of the Cubanelle peppers and the savory filling.
Cucumber Salad: A light, refreshing side that cuts through the richness of the stuffed peppers. Toss thinly sliced cucumbers with rice vinegar, sesame oil, and a pinch of sugar for a zesty crunch.
Sesame Noodles: These flavorful noodles are a fantastic companion, offering a nutty flavor and silky texture that contrasts with the stuffed peppers. Toss them with sesame oil, soy sauce, and scallions for a quick and delicious side.
Sweet and Sour Pineapple Chunks: This unique pairing introduces a burst of sweetness that enhances the savory profile of the stuffed peppers. The juicy pineapple complements the dish beautifully, providing a tropical twist to your meal.
Chilled Green Tea: A soothing drink that refreshes the palate and helps to balance the bold flavors of your meal. It’s a perfect non-alcoholic option to complement these Northern Chinese stuffed peppers.

Each of these side dishes adds a distinct layer of flavor to your dinner, creating a well-rounded, satisfying meal experience.

Chinese Stuffed Peppers Variations

Feel free to have fun and make these stuffed peppers your own!

Protein Swap: Substitute ground pork with ground beef or even firm tofu for a vegan delight. Blend flavors and textures for a unique dish.
Pepper Variety: Use different peppers, like bell peppers or poblano, depending on your preferences and what’s in season. Each will bring its own lovely sweetness.
Added Crunch: Mix in finely chopped mushrooms or water chestnuts to the filling for an extra crunch that elevates each bite to a delightful textural experience.
Spicy Kick: For heat, fold in some diced fresh chili peppers or a dash of chili oil into the mixture. Your taste buds will thank you for the adventure!
Herb Infusion: Substituting in fresh herbs like basil or cilantro can add a fragrant twist to the flavor profile. Imagine the fresh aroma wafting through your kitchen!
Sauce Variations: Swap out the oyster sauce for hoisin or teriyaki sauce to offer a different taste sensation to the beloved garlicky brown sauce.

Don’t forget, these flavorful stuffed peppers pair wonderfully with dishes like Blackened Salmon Stuffed or Chicken Stuffed Peppers. Happy experimenting!

Make Ahead Options

These Northern Chinese Stuffed Peppers with Pork are ideal for meal prep aficionados! You can prepare the stuffing (mixture of ground pork, ginger, scallion, and other ingredients) up to 24 hours in advance; simply cover it and refrigerate to maintain freshness. The stuffed peppers can be assembled and kept in the fridge for up to 3 days before cooking. Just remember to dry the peppers well to prevent sogginess. When ready to serve, blister the peppers and braise them as instructed; this will ensure they maintain that delicious flavor and texture that makes them a family favorite. Enjoy the convenience of a homemade meal that saves you time without sacrificing quality!

Chinese Stuffed Peppers Recipe FAQs

How do I choose the right peppers for stuffing?
Absolutely! When selecting Cubanelle peppers, look for ones that are firm and free from blemishes. Ideally, choose peppers that have a smooth skin and vibrant color. If you see dark spots all over, they might be past their prime. You can also substitute them with Anaheim or bell peppers if you prefer a different flavor or just can’t find Cubanelle.

What’s the best way to store leftover Chinese stuffed peppers?
Very good question! You should store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. Make sure they have cooled completely before sealing, as this will help maintain their freshness. If you want to enjoy them later, consider freezing them for longer storage!

Can I freeze Chinese stuffed peppers?
Certainly! To freeze your Chinese stuffed peppers, place them in a single layer on a baking sheet. Freeze them until solid, which usually takes about 1-2 hours, then transfer them to a freezer-safe container or a zip-top bag. This method ensures they won’t stick together, allowing you to grab just what you need later. They’ll keep for up to 3 months in the freezer.

What if my stuffed peppers are too watery after cooking?
No worries! If you find your stuffed peppers are watery, it could be due to excess moisture in the cooking process. To troubleshoot, ensure that the peppers are well-dried before frying, and consider adjusting your cornstarch slurry by adding a bit more cornstarch mixed with water to help thicken the sauce. Cook it a little longer if needed until the sauce clings better to the peppers!

Are these stuffed peppers suitable for people with allergies?
Very much so, but be cautious! The recipe contains ingredients like soy sauce, which has gluten, and oyster sauce, which may not be suitable for vegans. For allergies, you can easily swap traditional soy sauce for a gluten-free alternative and use a plant-based oyster sauce or simply leave it out. Always check for specific allergens like eggs or sesame in ingredients.

How long can I prep these stuffed peppers in advance?
Great question! You can definitely make your Chinese stuffed peppers ahead of time. If you’re preparing them uncooked, freeze them for up to 3 months. If they’re cooked, keep them in the fridge for up to 3 days. The flavors tend to improve when they rest, making them a more delectable option for busy weeknights. Enjoy the ease of meal prep!