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Chinese Stuffed Peppers

Savory Chinese Stuffed Peppers with Garlicky Pork Filling

Discover the joy of Chinese Stuffed Peppers with this savory recipe that fills Cubanelle peppers with a delicious pork mixture.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 15 minutes
Total Time 1 hour
Servings: 4 peppers
Course: Dinner
Cuisine: Chinese
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Peppers
  • 4 pieces Cubanelle Peppers Can be swapped with Anaheim peppers if needed.
  • 2 tablespoons Vegetable Oil Any neutral oil is fine.
For the Filling
  • 1 pound Ground Pork Can substitute with ground chicken or turkey.
  • 1/2 cup Water Chestnuts Finely chopped.
  • 1 tablespoon Ginger Minced.
  • 2 tablespoons Scallion Chopped.
  • 1 large Egg Flax egg can be used for a vegan version.
  • 2 tablespoons Cornstarch
  • 1/2 teaspoon White Pepper Black pepper is a suitable substitute.
For the Sauce
  • 1/4 cup Shaoxing Wine Can be replaced with dry sherry.
  • 3 tablespoons Soy Sauce Low-sodium recommended.
  • 1/2 cup Chicken Stock Vegetable stock can be used.
  • 2 tablespoons Oyster Sauce Mushroom sauce can be used.
  • 4 cloves Garlic Minced.
  • 1 teaspoon Sugar Coconut sugar can be used for a twist.
  • 1 tablespoon Dark Soy Sauce Omit if unavailable.
  • 1 tablespoon Cornstarch Slurry Mix cornstarch with water before adding.

Equipment

  • Oven
  • large skillet
  • Mixing Bowl

Method
 

Preparation and Cooking
  1. Preheat your oven to 375°F (190°C) and prepare the Cubanelle peppers by cutting off the tops and removing seeds.
  2. In a mixing bowl, combine ground pork, Shaoxing wine, soy sauce, chopped water chestnuts, minced ginger, scallion, egg, cornstarch, sugar, and white pepper; mix until sticky.
  3. Stuff each pepper with the pork mixture tightly and place them in a baking dish.
  4. Heat vegetable oil in a skillet over medium-high heat, then add the stuffed peppers and cook for about 3 minutes on each side until blistered.
  5. Pour chicken stock, oyster sauce, garlic, sugar, dark soy sauce, and cornstarch slurry over peppers; cover and simmer for 5 minutes.
  6. Stir sauce gently and thicken it if desired by adding cornstarch slurry; cook until sauce clings to peppers.
  7. Plate the peppers, drizzle with thickened sauce, and finish with a splash of rice vinegar.

Nutrition

Serving: 1pepperCalories: 320kcalCarbohydrates: 15gProtein: 24gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 3gVitamin A: 900IUVitamin C: 30mgCalcium: 30mgIron: 2mg

Notes

Ensure peppers are completely dry before frying for best results. Let filling rest for better flavor.

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