Chinese Stuffed Peppers

Chinese Stuffed Peppers

Portions: 6

Prep Time: 35 minutes

Cook Time: 45 minutes

Chinese stuffed peppers combine a delightful mix of ground meat, rice, and spices. This nutritious dish is versatile and suitable for various meal occasions.

Ingredients:

• 10 oz prawns (phosphate free if possible)

• 2 bell pepper (green & red) or eggplants

• 3 green onion stocks chopped – split

• cilantro (optional)

• 2 tsp minced garlic ‐ split

• 1 tsp minced ginger

• 2 tbsp oil

• 1 tbsp sesame oil

• 1 tbsp cooking wine (optional)

• ½ tbsp black bean paste

• 2 ½ tsp cornstarch ‐ split

• 1 ½ tsp sugar – split

• ½ tsp white pepper split (may be substituted with black pepper)

Instructions:

1. In a food processor, combine chopped shrimp, 2 stalks chopped green onion, 1 tbsp cornstarch, 1 tbsp water, 1 tsp minced garlic, 1 tsp minced ginger, 1 tbsp sesame oil, ½ tsp pepper, and 1 tsp sugar (optional). Blend into a paste. (Alternatively, chop and mix by hand with a knife.)

2. Remove the stems from the bell peppers and cut them into 3–5 segments, about two-bite size, following their natural curves. (Small bell peppers also work well.)

3. Fill each pepper segment with shrimp paste, ensuring the filling reaches the edges.

4. Heat 1 tbsp oil in a wok or nonstick skillet over medium-high heat. Place the peppers in the oil, stuffing-side down. Cover with a lid and cook until browned, about 3 minutes, occasionally shaking the pan to prevent sticking.

5. Flip the peppers to sear the bottoms, cooking for about 2 minutes. Reduce heat if they darken too quickly. Add 2 tbsp water, cover, and steam for 2 minutes, or until the peppers are just tender. Add a splash of wine, cover, and cook for 1 more minute. Transfer to a serving plate.

6. In a small bowl, mix together ½ tbsp black bean paste, ½ tbsp sugar, ½ tbsp cornstarch, and 4 tbsp water.

7. In the same pan, sauté garlic until fragrant, about 1–2 minutes, stirring to prevent burning. Add the sauce mixture and cook until bubbly and thick enough to coat a spoon, about 1 minute.

8. Serve the sauce alongside the peppers and garnish with chopped green onions and cilantro.

Adapted from: The Woks of Life