These Chinese Stuffed Peppers offer a comforting twist on the classic stuffed pepper, blending savory ground pork with fluffy white rice and sweet peas. The filling is aromatic, infused with ginger, garlic, scallions, and a touch of sherry. Baked in a savory beef broth, the peppers become tender while absorbing the rich flavors of the sauce. The dish is finished with a glossy, cornstarch-thickened gravy that ties everything together. Perfect for a hearty weeknight dinner or a festive family meal, this recipe brings together simple ingredients into a cohesive, flavorful dish that feels both homestyle and elegant. It’s a satisfying main course that balances protein and vegetables beautifully.
Chinese Stuffed Peppers
Description
These Chinese Stuffed Peppers offer a comforting twist on the classic stuffed pepper, blending savory ground pork with fluffy white rice and sweet peas. The filling is aromatic, infused with ginger, garlic, scallions, and a touch of sherry. Baked in a savory beef broth, the peppers become tender while absorbing the rich flavors of the sauce. The dish is finished with a glossy, cornstarch-thickened gravy that ties everything together. Perfect for a hearty weeknight dinner or a festive family meal, this recipe brings together simple ingredients into a cohesive, flavorful dish that feels both homestyle and elegant. It's a satisfying main course that balances protein and vegetables beautifully.Ingredients
Directions
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Preheat oven to 375°F (191°C).
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Slice the tops off the bell peppers and scoop out the seeds and membranes. Stand the peppers upright in a 9-inch square baking dish.
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In a medium saucepan of boiling salted water, cook the rice for 7 minutes until par-cooked. Drain well and rinse under cold water, then drain again.
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In a medium skillet, heat the vegetable oil over medium-high heat. Add the chopped scallion, minced ginger, and minced garlic. Cook for about 1 minute until softened and fragrant, but not browned.
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Transfer the aromatic vegetable mixture to a medium bowl.
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Add the ground pork, thawed peas, cooked rice, 2 tablespoons of soy sauce, 1 tablespoon of dry sherry, 1/4 teaspoon of sugar, 1/4 teaspoon of pepper, and salt to the bowl.
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Mix the ingredients gently but thoroughly to combine, being careful not to crush the peas.
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Stuff the bell peppers firmly with the pork and rice mixture.
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In a 2-cup glass measure, combine the beef broth, remaining 1/4 cup dry sherry, remaining 1 tablespoon soy sauce, remaining 1/2 teaspoon sugar, and remaining 1/4 teaspoon pepper.
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Pour the liquid mixture over the stuffed peppers in the baking dish. Cover the dish tightly with foil.
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Bake for 45 minutes.
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Remove the foil from the dish. Reduce the oven temperature to 350°F (177°C).
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Continue baking for 15 minutes, basting the peppers a few times with the sauce from the pan.
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Carefully transfer the stuffed peppers to a serving platter and cover to keep warm.
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Place the baking dish on the stovetop over medium heat. Dissolve the cornstarch in 2 tablespoons of water to create a slurry.
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Whisk the cornstarch slurry into the liquid in the baking dish. Cook, stirring constantly, until the sauce boils and thickens, about 2 minutes.
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Serve the thickened sauce alongside the stuffed peppers.
Nutrition Facts
Servings 6 servings
- Amount Per Serving
- Calories 908.6kcal
- % Daily Value *
- Total Fat 42.8g66%
- Saturated Fat 14.7g74%
- Cholesterol 206.4mg69%
- Sodium 2196.1mg92%
- Total Carbohydrate 48.3g17%
- Dietary Fiber 9.3g38%
- Sugars 10.9g
- Protein 78.6g158%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
