Chinese Stuffed Peppers

Peppers with blistered, golden skins, filled with a juicy pork and shrimp stuffing. A dark, glossy glaze coats every piece, releasing a powerful aroma of soy and fermented black beans.

• Prep time: 25 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 305
• Protein: 15 g
• Carbs: 14 g
• Fat: 19 g

Ingredients

• 8 piece Hot chili pepper ( long, deseeded and halved )
• 200 g Ground pork ( fresh )
• 100 g Shrimp ( peeled and finely minced )
• 2 piece Garlic ( minced )
• 2 tbsp Corn starch
• 2 tbsp soy sauce
• 1 tbsp rice wine
• 1 tbsp black bean sauce
• 1 tsp White sugar
• 2 tbsp Peanut oil
• 1 tsp Sesame oil
• 1 tsp Ginger ground
• 1 tbsp Fresh ginger ( grated )

Instructions

1. Filling preparation

   Finely chop the shrimp. In a mixing bowl, combine the ground pork, shrimp, ground ginger, grated fresh ginger, one tablespoon of soy sauce, and rice wine. Mix by hand until the filling becomes sticky and homogeneous.

2. Pepper preparation

   Wash the peppers, cut them in half lengthwise, and remove the seeds. Lightly dust the inside with cornstarch: this is called 'singing', it will help the filling adhere well.

3. Stuffing

   Generously fill each pepper half with the mixture. Press down well with the back of a spoon so the surface is smooth and flush with the edges of the pepper.

4. Pan-searing

   Heat the peanut oil in a pan. Place the peppers filling-side down first. Let them brown without touching until a brown crust forms. Carefully flip them to blister the skin of the peppers.

5. Glazing

   Add the minced garlic and black bean sauce. Deglaze with a little water mixed with the remaining soy sauce, sugar, and a dusting of starch. Let it reduce over high heat: the sauce should thicken and become glossy until it coats the spoon. Finish with a drizzle of sesame oil.

Chef's tips

• Do not skip dusting the inside of the pepper with cornstarch, or the filling will detach during cooking.
• The filling is cooked when it feels firm to the touch and clear juices run out.

Storage

Store for up to 48 hours in the refrigerator. Reheat quickly in a pan with a splash of water to loosen the sauce.