Chinese Stuffed Peppers
Submitted by batman
Ginger-scented ground pork with rice and green peas stuffed into sweet bell peppers, then baked in a savory soy-sherry sauce until tender. A hearty Chinese-inspired stuffed pepper recipe the whole family will love.
YIELD
6 servingsPREP
45 minCOOK
45 minREADY
90 minThink you know stuffed peppers? This Chinese-inspired version swaps the usual suspects for a fragrant filling of ground pork, rice, green peas, fresh ginger, and garlic.
The real star here is the sauce. A savory blend of beef broth, soy sauce, and dry sherry that bathes the peppers as they bake, creating a glossy, rich glaze you’ll want to pour over everything.
Stuffing the peppers takes just minutes, and the oven does the rest.
Kitchen Tips
- Choose peppers that stand upright on their own so they don’t tip over in the baking dish
- Don’t skip the cold water rinse on the parboiled rice; it stops the cooking and keeps grains separate in the filling
- Mix the pork filling gently to avoid crushing the peas and turning everything into mush
- Baste the peppers during the last 15 minutes for that gorgeous, lacquered finish
Ingredients
Directions
Heat oven to 375℉ (190℃)F.
Slice tops off peppers and scoop out seeds.
Stand peppers in 9” square baking dish .
In medium saucepan of boiling salted water, cook rice 7 minutes.
Drain, rinse under cold water and drain again.
In medium skillet, heat oil.
Add scallion, ginger and garlic.
Cook over medium-high heat until vegetables are softened and fragrant but not browned, about 1 minute.
Transfer to medium bowl.
Add ground pork, peas, rice, 2 tablespoons soy sauce, 1 tablespoon sherry, ¼ teaspoon sugar, ¼ teaspoon pepper and salt to bowl.
Mix gently but thoroughly to avoid crushing peas.
Stuff peppers with meat mixture.
In 2-cup glass measure, combine beef broth, remaining sherry, soy sauce, sugar and pepper.
Pour sauce over stuffed peppers and cover dish with foil.
Bake 45 minutes.
Remove foil from dish; reduce oven temperature to 350’F and continue baking, basting a few times with sauce, 15 minutes.
Transfer peppers to serving platter.
Place baking dish on top of stove.
Dissolve cornstarch in 2 tablespoons water.
Whisk into liquid in baking dish, and cook over medium heat until sauce boils and thickens, about 2 minutes.
Serve sauce with peppers.
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