Chinese Stuffed Peppers Recipes

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CHINESE STUFFED PEPPERS (DIM SUM STYLE - 2 WAYS!)



Chinese Stuffed Peppers (Dim Sum Style - 2 ways!) image

Dim sum style, Chinese stuffed peppers recipe made with two different types of stuffing (traditional shrimp or pork) and smothered in a garlic black bean sauce.

Provided by Joyce

Categories     Appetizer     Side Dish     Snack

Time 1h10m

Number Of Ingredients 25

2 medium sized peppers ((any colour or type of pepper works!))
1 tablespoon fermented black beans ((optional, if you omit - substitute it with soy sauce))
2 cloves garlic ((approximately 1 tablespoon))
2 tablespoons oil
1 ½ tablepsoons oyster sauce
1 tablespoon soy sauce
1/4 teaspoon sugar ((or honey))
1 tablespoon Shaoxing cooking wine
1 1/2 cup water ((or broth))
1 1/2 tablespoon corn starch
2 tablespoons cold water
300 g shrimp
1/2 teaspoon sesame oil
1 teaspoon soy sauce
1/4 teaspoon white pepper ((see notes about substitution))
1 stalk green onion ((finely chopped))
1 tablespoon corn starch
1 tablespoon oil
300 g ground pork ((medium or fatty. Preferably not lean))
1 tablespoon corn starch
1/2 tablespoon ginger ((grated))
1 teaspoon soy sauce
1 1/2 tablespoon oyster sauce
1 tablespoon oil
green onions ((finely chopped))

Steps:

  • Gently rinse the fermented black beans under cold water for a few seconds to reconstitute it and to remove some of the salt. Once the beans are a little soft, use the side of a knife or a fork to smash them flat and set them aside
  • Finely chop the garlic and set it aside
  • Mix the corn starch and cold water for the corn starch slurry (thickener) in a small bowl and set it aside
  • In a small pot, add 2 tablespoons of oil and set the stove to medium heat.
  • Once the oil is hot and shimmering, addin the garlic and black beans and cook them for about 1 minute until the garlic is soft.
  • Add the rest of the ingredients for the 'Garlic Black Bean Sauce' into the pot (soy sauce, oyster sauce, cooking wine, water/stock, sugar) and mix it together. Let it cook until the sauce starts simmering
  • Once the sauce starts bubbling, re-mix the corn starch slurry in the bowl (the starch might have settled to the bottom) and slowly pour it into the sauce while stirring. Keep stirring until the sauce thickens.
  • Once the sauce thickens, the sauce is done! Set it aside with the lid on. Don't worry if a skin forms on top of the sauce once it cools - it happens.
  • Defrost the shrimp by running it under cold water for 10-15 minutes and peel the shrimp.
  • Once the shrimp has been peeled, use a knife to finely chop it. As I chop the shrimp, it will start to spread out on the chopping board so I like to fold the shrimp back into a pile and continue to chop it. I do this about 10-12 times until the shrimp because a chunky paste. Alternatively, you can also use a food processor which will give you a smoother shrimp paste.
  • Once the shrimp has been chopped, put it in a bowl and mix the rest of the ingredients from the 'Shrimp Filling' list together and set aside.
  • Take 1/2 teaspoon of filling and either microwaving it for 25-30 seconds or using a pan to cook it then taste it for flavour to make sure it is salty and flavourful. Adjust to taste.
  • Once everything tastes good to you, set it aside for later
  • (OPTION 2) MAKING PORK FILLING
  • Place the pork in a large bowl
  • Grate the garlic and place it in the bowl with the pork
  • Add the remaining ingredients from the 'Pork Filling' ingredient list and mix it together.
  • Mix the pork filling in one direction for 7-10 minutes. The salt combined with the overmixing will give you a springy pork texture instead of a crumbly pork texture.
  • Take 1/2 teaspoon of filling and either microwaving it for 25-30 seconds or using a pan to cook it then taste it for flavour to make sure it is salty and flavourful. Adjust to taste.
  • Once everything tastes good to you, set it aside for later
  • Turn the pepper upside down so that the bottom is facing up. You should see 4 bumps. Imagine a line in the shape of a '+' between the bumps. Cut the pepper into quarters using the space between the bumps as a guideline. (see photo in blog for an example)
  • Once you have the 4 wedges from the pepper, remove the core, seeds, and veins. Cut the top and bottom tips off the pepper so that it can lay flat against the frying pan.
  • Repeat this for the rest of the peppers.
  • Once all the peppers have been prepared, place a bit of corn starch in a small bowl and rub it on the inside of the peppers
  • Use the filling you made and stuff each pepper wedge. Try not to over stuff it, the deeper the pockets and the thicker the filling, the harder it will be to cook the filling all the way through. I like to stuff it no more than 1 inch thick and have the filling slightly above the pepper by 1-2mm
  • Once you are ready to cook them, set a frying pan to medium low heat with a bit of oil. The filling and peppers burn easily on higher heat so we want to cook it on a slightly lower temperature for a longer time so the fillings will cook all the way through.
  • Place the pepper in the frying pan, filling side down and cook it for approximately 3 minutes or until the filling has browned. Once the filling is brown, flip it onto the pepper side.
  • Once all the peppers have been flipped, add about 3 tablespoons of water into the frying pan and cover it with a lid. We want to steam it a little to make sure the middle is cooked all the way through. If you are using thinner peppers with less fillling, you can skip the steaming step. Steam it until the water evaporates, which is approximately 3-4 minutes
  • Remove the lid and continue to let the pepper cook, on the pepper side so that starts to brown. Approximately another 3 minutes
  • Once all the peppers are ready, warm up the sauce over the stove again and then spoon some of the sauce on top and enjoy!

Nutrition Facts : Calories 465 kcal, Sugar 2 g, Sodium 1195 mg, Fat 32 g, SaturatedFat 7 g, Carbohydrate 12 g, Fiber 1 g, Protein 30 g, Cholesterol 243 mg, ServingSize 1 serving

CHINESE STUFFED PEPPERS



Chinese Stuffed Peppers image

Chinese stuffed peppers with black bean sauce are a dim sum staple and surprisingly simple to make at home. In our family's recipe, we use a shrimp only filling and long hot green peppers if you like it spicy!

Provided by Bill

Categories     Fish and Seafood

Time 30m

Number Of Ingredients 20

12 ounces shrimp ((340g, shelled and de-veined))
2 scallions
1 teaspoon salt
2 tablespoons vegetable oil
1/2 teaspoon sesame oil
1 ½ tablespoons cornstarch
2 teaspoons Shaoxing wine
Fresh ground white pepper
3 small bell peppers ((6 long hot green peppers, or any pepper of your choice))
1 tablespoon oil
1 tablespoon oil
1 clove garlic ((minced))
1 tablespoon whole fermented Black Beans
1 teaspoon Shaoxing wine
1 cup chicken stock
¼ teaspoon salt
¼ teaspoon sugar
1 teaspoon soy sauce
1 teaspoon oyster sauce
1 tablespoon cornstarch ((mixed into a slurry with 1 tablespoon water))

Steps:

  • Use a cleaver or knife to finely mince the shrimp into a very fine paste. This process entails chopping and folding the shrimp paste over and onto itself, and continuing to chop. Transfer the shrimp paste to a bowl.
  • Chop the scallions. Set aside half of the green portion for the sauce. Add the rest of the chopped scallion to the shrimp, along with 1 teaspoon salt, 2 tablespoons vegetable oil, 1/2 teaspoon sesame oil, 1 1/2 tablespoons cornstarch, 2 teaspoons Shaoxing wine, and white pepper to taste. Use a fork to beat/whip the shrimp until it is smooth and all the ingredients are well-combined.
  • Pop the stems off the bell peppers and follow the lines of each pepper to cut into 3-5 segments. Remove the seeds. If using long hot green peppers, just cut them in half lengthwise and remove the seeds.
  • Stuff each pepper segment with the shrimp mixture until the filling is even with the edges of the peppers. You can also trim the ends of the peppers to ensure they are flush and at the same level of the filling. This will make the peppers easier to cook.
  • Heat a tablespoon of oil in a wok or skillet over medium high heat and place the peppers in the oil, stuffing side down. Cook until they are browned, about 2 minutes. Turn the peppers over to sear the bottoms for another 2 minutes, turning the heat down if they start to get too dark. If using the long hot green peppers or another variety of thin-fleshed pepper, simply transfer them to the serving plate.
  • If using bell peppers, which have thicker flesh and take longer to cook, add 2 tablespoons of water to the pan, cover, and steam for another 2 minutes, or until the peppers are just tender. Set aside on a serving plate.
  • It's time to make the sauce, which only takes a couple minutes. Heat the wok over medium heat and add the oil, garlic and fermented black beans. Stir-fry for a few seconds and add the shaoxing wine. When the wine is bubbly, add the rest of the sauce ingredients (except the cornstarch slurry) and bring to a simmer. Once simmering, add the cornstarch slurry gradually until the sauce is thick enough to coat a spoon. Stir in the reserved scallions and spoon the sauce over the peppers to serve.

Nutrition Facts : Calories 277 kcal, Carbohydrate 11 g, Protein 21 g, Fat 17 g, SaturatedFat 7 g, Cholesterol 214 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

CHINESE STYLE STUFFED GREEN BELL PEPPERS



Chinese Style Stuffed Green Bell Peppers image

Make and share this Chinese Style Stuffed Green Bell Peppers recipe from Food.com.

Provided by Jen T

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 17

1 onion, diced finely
4 -6 fresh mushrooms, diced finely
1 egg, beaten
6 -8 ounces lean ground beef
4 medium green peppers
1 teaspoon oil
1/2 teaspoon sugar
1/2 teaspoon salt
1 teaspoon cornflour
1 teaspoon sherry wine
1 teaspoon thin soy sauce
1 dash pepper
oil (for cooking)
1/2 cup water
1 teaspoon cornflour
1 teaspoon thin soy sauce
1/2 teaspoon sugar

Steps:

  • Dice onion and mushrooms and beat egg.
  • Place the ground beef in a mixing bowl and marinate for 5 minutes with sherry, salt, pepper, sugar, thin soya sauce, cornflour and oil.
  • Mix well.
  • Add the onions, mushrooms and beaten egg and mix well.
  • Cut the peppers lengthwise in halves, and remove core and seeds and wash.
  • Stuff each half firmly with meat mixture.
  • Heat a little oil in wok or frying pan, then add the peppers meat side down.
  • Sprinkle with a little salt, cover and cook about 5-8 minutes on medium heat.
  • Turn over and cook green side for another 5mins (or until no longer pink).
  • Remove and set aside on a warm serving dish.
  • In a small bowl combine water, cornflour, thin soya sauce, sugar and pour into pan.
  • Stir until thickened and bubbly and then pour over peppers.
  • Serve over rice.

CHINESE STUFFED PEPPERS



Chinese stuffed peppers image

Chinese stuffed peppers are excellent to enjoy any time or any day. This Asian style recipe is for everyone who loves sweet and spicy sauces.

Provided by Sujatha Muralidhar

Categories     Dinner     Snack / Appetizer

Number Of Ingredients 10

4 cubenelle peppers (or any long chili peppers)
1 tbsp vegetable oil
1 tbsp garlic (minced)
1/2 cup mushroom
1/2 cup corn
1 cup firm tofu (crumbled)
1/2 cup spinach/chard
1 tbsp soy sauce
1/2 tsp rice wine vinegar
1 tsp chili garlic sauce (or to suit your heat preference)

Steps:

  • Preheat 350 degrees Farenheit.
  • Divide the peppers into halves. Remove the seeds if you tone down the heat.
  • Arrange them in a baking sheet, and bake them for 20 minutes or until it turns tender. And set aside.
  • Meanwhile, place a pan over medium heat, add vegetable oil, minced garlic, and sliced mushroom.
  • Saute until mushroom becomes tender.
  • Now add crumbed tofu and corn. Saute for a minute.
  • Turn off the heat, and add soy sauce, chili garlic sauce, and rice wine vinegar. Combine well. And set aside.
  • Scoop the filling mixture and stuff them inside each half of the peppers.
  • Arrange them in the same tray without crowding and bake for 15 minutes.
  • Take them out from the oven, drizzle sriracha sauce and serve hot.

Nutrition Facts : Calories 179 kcal, Carbohydrate 17 g, Protein 11 g, Fat 9 g, SaturatedFat 4 g, Sodium 439 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving

THE BEST STUFFED PEPPERS



The Best Stuffed Peppers image

We've made this classic easier and faster by using the microwave to par-cook the peppers, saving you about 45 minutes of cook time! This is a great recipe to use up leftover rice. Be sure to really pile in the filling (mounding it is ok) as it will shrink as it cooks.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 13

6 large red, orange or yellow bell peppers
3 tablespoons olive oil
1 pound ground beef
2 medium onions, chopped
4 cloves garlic, finely grated
2 teaspoons thyme leaves
Kosher salt and freshly ground black pepper
4 plum tomatoes, cored and cut into 1/2-inch pieces
2 tablespoons tomato paste
1 cup dry white wine
1 cup low-sodium chicken broth
2 cups cooked rice
2 cups shredded Muenster cheese

Steps:

  • If your peppers don't sit upright on your cutting board, trim about 1/8-inch off the bottoms to even them out so they can stand without falling over. Cut the top off each pepper about 1/2-inch down. Remove and discard the stems, then finely chop the remaining flesh from the tops. Scoop out the seeds and as much of the membranes as you can. Place the peppers in a large microwave-safe bowl with 1/2 cup water. Cover with plastic wrap and microwave on high power for 12 minutes. Carefully uncover and let them sit until ready to assemble.
  • Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Spread the beef in an even layer and cook undisturbed until lightly browned, about 3 minutes. Toss and continue to cook, breaking up any clumps with the back of a spoon and scraping up any browned bits from the pan until the meat is lightly browned all over, 6 to 8 minutes. Transfer the browned meat to a large bowl with a slotted spoon.
  • Reduce the heat to medium. Heat the remaining 1 tablespoon oil and add the reserved chopped peppers, onions, garlic, thyme, 4 teaspoons salt and 1/2 teaspoon pepper and cook, stirring occasionally, until tender but not browned, 10 to 12 minutes. Add the tomatoes and cook, stirring occasionally, until falling apart and much of the liquid has evaporated, about 7 minutes.
  • Stir in the tomato paste and cook, stirring constantly until brick red colored, about 1 minute. Stir in the wine and cook until the mixture is reduced, very thick and no smell of alcohol remains, 6 to 8 minutes. Add the broth and bring to a boil. Transfer to the bowl with the beef. Stir in the rice until completely combined. (The mixture will be wet.) Season with salt and pepper.
  • Arrange a rack in the center of the oven and preheat to 450 degrees F.
  • Place the peppers cut-side up in a 13-by-9-inch baking dish. Spoon the filling into the peppers, gently pressing it in with the back of a spoon. Be careful not to overstuff and split the sides of the peppers. Bake for 15 minutes. Then top with the cheese and continue baking until the filling is heated through and the cheese is browned in spots, 10 to 12 minutes.

CHINESE STUFFED PEPPERS



Chinese Stuffed Peppers image

80

Categories     Rice     Asian     Chinese     Meats

Time 1h30m

Yield 6

Number Of Ingredients 32

sweet bell peppers
long grain rice
vegetable oil
scallions, spring or green onions
ginger
garlic cloves
ground pork
green peas
soy sauce, tamari
sherry
sugar
black pepper
salt
beef stock
sherry
cornstarch
sweet bell peppers
long grain rice
vegetable oil
scallions, spring or green onions
ginger
garlic cloves
ground pork
green peas
soy sauce, tamari
sherry
sugar
black pepper
salt
beef stock
sherry
cornstarch

Steps:

  • 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.

Nutrition Facts :

CLASSIC STUFFED PEPPERS



Classic Stuffed Peppers image

Classic stuffed peppers are pared down for two, and the result is a savory and satisfying dish that tastes so delicious, you'll want to double the recipe and serve it to guests. Field editor Donna Brockett of Kingfisher, Oklahoma shared this recipe.

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 2 servings.

Number Of Ingredients 9

2 medium green peppers
1 egg, lightly beaten
1 cup meatless spaghetti sauce, divided
1/4 cup uncooked instant rice
1 tablespoon finely chopped onion
1/4 teaspoon salt
1/2 teaspoon Worcestershire sauce
Dash pepper
1/2 pound uncooked lean ground beef

Steps:

  • Cut tops off peppers and discard; remove seeds. In a large saucepan, cook peppers in boiling water for 5 minutes. Drain and rinse in cold water., In a bowl, combine the egg, 1/4 cup of the spaghetti sauce, rice, onion, salt, Worcestershire sauce and pepper. Crumble beef over the mixture and mix well. Stuff into peppers. Place in an ungreased 1-1/2-qt. baking dish. Pour the remaining sauce over peppers. Cover and bake at 350° for 50-55 minutes or until a thermometer reads 160°.

Nutrition Facts : Calories 375 calories, Fat 15g fat (5g saturated fat), Cholesterol 146mg cholesterol, Sodium 987mg sodium, Carbohydrate 29g carbohydrate (0 sugars, Fiber 5g fiber), Protein 30g protein. Diabetic Exchanges

CHINESE CHICKEN-STUFFED BELL PEPPERS



Chinese Chicken-Stuffed Bell Peppers image

Make and share this Chinese Chicken-Stuffed Bell Peppers recipe from Food.com.

Provided by Dancer

Categories     Chicken

Time 55m

Yield 4 serving(s)

Number Of Ingredients 12

4 large sweet red peppers
1 tablespoon sesame oil
1 garlic clove, minced
1 teaspoon minced fresh gingerroot
1/2 cup finely chopped carrot
1/4 cup thinly sliced green onion
1 cup finely chopped chicken, skin removed before cooking
1 cup cooked rice
1/2 cup frozen English peas, thawed
1 egg, beaten
4 1/2 teaspoons soy sauce
1/8 teaspoon salt

Steps:

  • Cut a 1/2" thick slice from the side of each pepper, reserving slices; remove seeds.
  • Place peppers in boiling water, boil 5 minutes, drain, set aside.
  • Coat a large skillet or wok with Pam; add sesame oil, and place over med heat until hot.
  • Add garlic and gingerroot; stir fry 30 seconds.
  • Add carrots and green onions; stir fry 2 minutes more.
  • Remove from heat.
  • Add chicken and remaining ingredients, stirring well.
  • Spoon 3/4 cup mixture into each reserved pepper.
  • Top with reserved pepper slices.
  • Arrange peppers, cut side up, in a 10 x 6 x 2" baking dish.
  • Cover and bake 350 degrees for 30 minutes or until thoroughly heated.

ASIAN-STYLE STUFFED PEPPERS



Asian-Style Stuffed Peppers image

This recipe includes the best parts of a stir-fry bowl, but inside of a grilled bell pepper! Fresh vegetables sauteed quickly, mixed with your favorite protein, then placed into a perfectly cooked bell pepper and topped with a light drizzle of unagi sauce. It doesn't really need a side dish, but you could serve it with Chinese-style sticky rice or fried rice, or it would go well with your favorite wonton soup.

Provided by Shannon Mitchell

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Bell Pepper Recipes

Time 50m

Yield 4

Number Of Ingredients 9

2 tablespoons extra-virgin olive oil, divided
4 medium yellow bell peppers
1 pound beef skirt steak, cut into thin strips
ground black pepper to taste
1 small sweet onion, chopped
2 cloves garlic, diced
2 cups chopped bok choy
1 cup shredded carrots
1 teaspoon unagi (eel) sauce

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place a stainless steel or cast iron skillet over medium heat. Oil the peppers lightly with 1 tablespoon olive oil and place in the hot skillet, turning frequently to just blister the skins and begin to brown them on all sides, 5 to 7 minutes. Remove peppers to a cutting board. Turn off heat.
  • Remove the top of one pepper, cutting as close to the stem as possible to save as much of the pepper as possible. Carefully removed the inside seeds and membrane. Do not puncture the pepper! Repeat with remaining peppers. Place peppers on a baking sheet.
  • Bake peppers in the preheated oven until tender, 30 to 45 minutes.
  • Meanwhile, heat remaining tablespoon oil in the same large skillet over medium-high heat. Once hot, add steak and season with pepper. Cook until just done and pink has disappeared, about 5 minutes. Remove steak to a bowl and set aside.
  • Add onion and garlic to the skillet, with more oil if needed. Cook and stir until onions are just translucent, about 5 minutes. Add bok choy and carrots. Cook, stirring frequently, for 2 minutes; remove from heat. The bok choy will overcook quickly and you want it to still have some texture to it.
  • Combine steak and vegetables; stir in unagi sauce. Fill peppers with as much filling as possible, using the back of a spoon to pack down if necessary. To serve, place each pepper on its own plate.

Nutrition Facts : Calories 222.8 calories, Carbohydrate 14.2 g, Cholesterol 25.2 mg, Fat 11.8 g, Fiber 2.7 g, Protein 16 g, SaturatedFat 2.9 g, Sodium 112.6 mg, Sugar 5.7 g

CHEF JOHN'S STUFFED PEPPERS



Chef John's Stuffed Peppers image

This recipe's roots can be traced back to the Great Depression, when farmers first began selling the unripe peppers out of necessity. Of course, we did what Americans always do when faced with a new variety of food, we stuffed meat in it.

Provided by Chef John

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Bell Pepper Recipes

Time 1h50m

Yield 8

Number Of Ingredients 18

1 cup uncooked long grain white rice
2 cups water
1 onion, diced
1 tablespoon olive oil
2 cups marinara sauce
1 cup beef broth
1 tablespoon balsamic vinegar
¼ teaspoon crushed red pepper flakes
1 pound lean ground beef
¼ pound hot Italian pork sausage, casing removed
1 (10 ounce) can diced tomatoes
¼ cup chopped fresh Italian parsley
4 cloves garlic, minced
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 pinch ground cayenne pepper
4 large green bell peppers, halved lengthwise and seeded
1 cup finely grated Parmigiano-Reggiano cheese, plus more for topping

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Set the cooked rice aside.
  • Cook onion and olive oil over medium heat until onion begins to soften, about 5 minutes. Transfer half of cooked onion to a large bowl and set aside.
  • Stir marinara sauce, beef broth, balsamic vinegar, and red pepper flakes into the skillet; cook and stir for 1 minute.
  • Pour sauce mixture into a 9x13-inch baking dish and set aside.
  • Combine ground beef, Italian sausage, diced tomatoes, Italian parsley, garlic, salt, black pepper, and cayenne pepper into bowl with reserved onions; mix well. Stir in cooked rice and Parmigiano Reggiano. Stuff green bell peppers with beef and sausage mixture.
  • Place stuffed green bell pepper halves in the baking dish over tomato sauce; sprinkle with remaining Parmigiano-Reggiano, cover baking dish with aluminum foil, and bake in the preheated oven for 45 minutes.
  • Remove aluminum foil and bake until the meat is no longer pink, the green peppers are tender and the cheese is browned on top, an addition 20 to 25 minutes.

Nutrition Facts : Calories 376.9 calories, Carbohydrate 35.1 g, Cholesterol 51.9 mg, Fat 16.9 g, Fiber 4 g, Protein 20.1 g, SaturatedFat 6.5 g, Sodium 1274 mg, Sugar 9.4 g

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Check out our Chinese Stuffed Peppers Recipe. Serves 6 and is ready to eat in 1.5 Hours. Beyond Meals. Healthy Living. Healthy Meals. Healthy Recipes. Toggle navigation Beyond Meals Home; Home ; Browse Recipes; Browse Recipes . General Categories Main Dishes Side Dishes Soups, Stews & Chilies Pizzas & Pastas Salads, Sandwiches & Wraps Breads, Rolls & …
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CHINESE STUFFED PEPPERS | RECIPE | DIM SUM RECIPES, STUFFED …
Jun 13, 2015 - Chinese stuffed peppers with black bean sauce are a dim sum staple and surprisingly simple to make at home. In our family's recipe, we use a shrimp only filling and long hot green peppers if you like it spicy!
From pinterest.com


CHINESE BUFFET MUSHROOM RECIPE : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


CHINESE STUFFED PEPPERS | RECIPE | STUFFED PEPPERS, EGGPLANT …
Mar 3, 2016 - Chinese stuffed peppers with black bean sauce are a dim sum staple and surprisingly simple to make at home. In our family's recipe, we use a shrimp only filling and long hot green peppers if you like it spicy!
From pinterest.ca


CHINESE STUFFED PEPPERS WITH PORK RECIPE - THE SPRUCE EATS
2019-04-04 2 teaspoons Chinese rice wine or dry sherry; black pepper to taste 1 teaspoon cornstarch Other: 3 medium bell peppers, any color, stems cut off, seeds removed, cut in half 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
From thespruceeats.com


CHINESE CHICKEN-STUFFED PEPPERS RECIPE
Place peppers in boiling water, boil 5 minutes. Drain, set aside. Coat a large skillet or wok with non-stick cooking spray; add sesame oil, and place over med heat until hot. Add garlic and gingerroot; stir fry 30 seconds. Add carrots and green onions; stir fry 2 minutes more. Remove from heat. Add chicken and remaining ingredients, stirring well.
From recipeland.com


ASIAN STUFFED PEPPERS - WELL SEASONED STUDIO
2019-06-12 Bake for 10 minutes, or until tender. Meanwhile, prepare the filling. In a large mixing bowl, combine chicken (or other ground meat), remaining 1 ½ tsp kosher salt, scallions, sesame oil, soy sauce (or coconut aminos), ginger paste, and black pepper. Set aside. Heat 2 Tbsp canola oil in a skillet over medium-high heat.
From wellseasonedstudio.com


ASIAN STUFFED PEPPERS RECIPE | MYRECIPES
Arrange pepper halves in a 9-inch pie plate. Cover with heavy-duty plastic wrap. Microwave at high 5 minutes or until crisp-tender; drain. Return peppers to pie plate. Step 3. Combine tofu, hoisin sauce, and soy sauce in a small bowl; set aside. Heat oil in a …
From myrecipes.com


CHINESE STUFFED PEPPERS - BIGOVEN.COM
Chinese Stuffed Peppers recipe: Try this Chinese Stuffed Peppers recipe, or contribute your own. Add your review, photo or comments for Chinese Stuffed Peppers. Chinese Main Dish Stuffed Peppers
From bigoven.com


STUFFED GREEN PEPPERS RECIPE - SIMPLE CHINESE FOOD
How to make it (Stuffed Green Peppers) 1. Prepare all materials 2. Add ginger, salt and starch to the minced meat and stir well 3. Cut the green pepper in half, remove the seeds, wash and set aside 4. Put cornstarch on it 5. Then spread the minced meat on the meat and stick a little cornstarch on it 6. Put it in the pot with the meaty side facing down 7. Fry until the surface of …
From simplechinesefood.com


STUFFED PEPPERS RECIPE - SIMPLE CHINESE FOOD
2. Add oatmeal powder (the oatmeal is crushed with a food processor to increase the smooth taste of the meat), soy sauce, cooking wine, salt, fish sauce, chicken juice, sesame oil, black pepper, chopped coriander and green onions
From simplechinesefood.com


CHINESE STYLE STUFFED PEPPERS RECIPE - COOKEATSHARE
Cut bell peppers into 1 inch pcs. Mound each piece with a rounded tsp. of shrimp stuffing. Mound each piece with a rounded tsp. of shrimp stuffing. Heat oil in a wide, non-stick frying pan over medium-high heat.
From cookeatshare.com


CHINESE CHICKEN STUFFED PEPPERS RECIPE - RECIPES.NET
2022-03-31 Remove the core, membranes, and seeds of the bell peppers either using a spoon or a sharp paring knife. Gently tap to remove the seeds at the bottom. Sprinkle roughly 2 tablespoons of cornstarch and tap to remove any excess. This will allow the filling to stick to the bell peppers. Preheat your oven to 350 degrees F.
From recipes.net


RECIPES > RICE > HOW TO MAKE CHINESE STUFFED PEPPERS
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 ...
From mobirecipe.com


CHINESE STUFFED PEPPERS :: QUICK AND SIMPLE RECIPES
Stuff the peppers by lightly pressing so that the stuffing sticks well to the peppers. Cut the stuffed peppers in half. Heat the oil in a wok. Put the peppers on the stuffing for about 4 minutes until they darken. Turn them over and continue baking for another 3 minutes. Repeat the process until you have used up all the peppers. Serve immediately.
From rosacooking.com


CHINESE CHICKEN STUFFED PEPPERS RECIPE - RECIPES.NET
Jun 8, 2012 - Low carb, awesomely sweet stuffed pepper recipe with a spicy kick. This recipe will definitely spice up any barbeque party! Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in. Sign up. Explore. Food And Drink. Visit. Save. Recipe …
From pinterest.com


CHINESE STUFFED PEPPERS RECIPE
Free Recipe Chinese Stuffed Peppers. Recipe Type: Free Meat Recipes Recipe Preparation: bake Cooking Temperature: Recipe Serves: 6. Ingredients for Chinese Stuffed Peppers Recipe. 6 Bell peppers,medium 1/4 c Long-grain white rice 1 tb Vegetable oil 1 Scallion,medium,chopped 1 tb Minced fresh ginger 1 Garlic clove,minced 1-1/2 lb Ground pork 1 c Frozen peas,thawed 3 …
From free-recipes.co.uk


STUFFED PEPPERS AND MUSHROOMS IN BLACK BEAN SAUCE - CHINESE …
9. Place the first batch of stuffed peppers and mushrooms on a plate and repeat Steps 5-8 until all of them have been cooked. 10. For the sauce, heat up 1 tbsp of vegetable oil in the wok on high heat. Add in the garlic and onion slices and stir. Cook for 2 minutes. 11. Pour in 250ml of water and stir. Add the black beans, oyster sauce, soy sauce.
From chineserecipesforall.com


MEXICAN STUFFED PEPPERS | RECIPETIN EATS
2019-08-09 Scrap 1 large avo into bowl with 1 tbsp of finely chopped coriander/cilantro (optional, but recommended), 1 tbsp lime juice, 1/2 tsp each salt and pepper. Use potato masher to mash to desired consistency. Adjust salt and pepper to taste. 6. Nutrition per stuffed pepper, excluding avo and sour cream.
From recipetineats.com


CHINESE STUFFED PEPPERS - COMPLETERECIPES.COM
2007-09-26 Heat oven to 375'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
From completerecipes.com


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