As a child, one of my favorite recipes was baked green peppers stuffed with ground beef, rice and tomato sauce. This quick and easy variation replaces the ground beef and tomato sauce with ground pork and Chinese seasonings.
The recipe calls for cutting the bell peppers in half, but if you like you can also leave them whole and fill with about 3/4 cup of the pork mixture (blanch as called for in the recipe). Stuffed Pepper With Pork serves 3 - 6.
Look for a recipe for Chinese green peppers stuffed with shrimp below.
The recipe calls for cutting the bell peppers in half, but if you like you can also leave them whole and fill with about 3/4 cup of the pork mixture (blanch as called for in the recipe). Stuffed Pepper With Pork serves 3 - 6.
Look for a recipe for Chinese green peppers stuffed with shrimp below.
Prep Time: 15 minutes
Cook Time: 7 minutes
Ingredients:
- 1 pound ground pork
- Pork Marinade:
- 1 tablespoon soy sauce
- 2 teaspoons Chinese rice wine or dry sherry
- black pepper to taste
- 1 teaspoon cornstarch
- Other:
- 3 medium bell peppers, any color
- 1/4 cup chicken broth or water
- 1 tablespoon Chinese brown bean sauce, or Japanese miso
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 2 shallots, peeled and chopped
- 2 garlic cloves, peeled and chopped
- 2 green onions, finely chopped
- 2 teaspoons vegetable oil
- 1/4 teaspoon Asian sesame oil
Preparation:
1. In a medium bowl, combine the ground pork with the soy sauce, rice wine or dry sherry, black pepper and cornstarch, using your fingers to mix it in and adding the cornstarch last. Marinate the ground pork for 15 minutes.
2. While the pork is marinating, prepare the other ingredients: blanch the peppers in boiling water for 5 minutes, or until they are tender but firm. Remove with a slotted spoon and drain in a colander. Combine the chicken broth, brown bean sauce, rice vinegar and sugar in a small bowl. Set aside. Chop the shallots, garlic and green onion.
3. Heat a frying pan over medium heat and add 2 teaspoons oil. Add the shallots and garlic. Turn the heat up to medium-high and cook, stirring for about 2 minutes until the shallot begins to soften.
4. Turn the heat down to medium and add the ground pork. Cook the pork, stirring and breaking it into pieces, until it loses its pinkness (about 3 minutes).
5. Re-stir the brown bean sauce mixture and add it into the frying pan. Continue cooking for another 3 minutes, until the liquid is nearly evaporated. Remove from the heat and stir in the sesame oil.
6. Spoon a portion of the mixture (about 6 tablespoons) onto each of the bell pepper halves and serve.
Chinese Stuffed Peppers With Shrimp - green bell peppers are stuffed with a marinated shrimp and water chestnut mixture and steamed.
2. While the pork is marinating, prepare the other ingredients: blanch the peppers in boiling water for 5 minutes, or until they are tender but firm. Remove with a slotted spoon and drain in a colander. Combine the chicken broth, brown bean sauce, rice vinegar and sugar in a small bowl. Set aside. Chop the shallots, garlic and green onion.
3. Heat a frying pan over medium heat and add 2 teaspoons oil. Add the shallots and garlic. Turn the heat up to medium-high and cook, stirring for about 2 minutes until the shallot begins to soften.
4. Turn the heat down to medium and add the ground pork. Cook the pork, stirring and breaking it into pieces, until it loses its pinkness (about 3 minutes).
5. Re-stir the brown bean sauce mixture and add it into the frying pan. Continue cooking for another 3 minutes, until the liquid is nearly evaporated. Remove from the heat and stir in the sesame oil.
6. Spoon a portion of the mixture (about 6 tablespoons) onto each of the bell pepper halves and serve.
Chinese Stuffed Peppers With Shrimp - green bell peppers are stuffed with a marinated shrimp and water chestnut mixture and steamed.
