Chinese Style Stuffed Green Bell Peppers
Elevate your dinner table with these irresistible Chinese Style Stuffed Green Bell Peppers, a perfect fusion of bold Asian flavors and hearty comfort food. These vibrant bell peppers are generously packed with a flavorful mixture of ground pork, fresh carrots, crunchy water chestnuts, and fragrant green onions, all seasoned with soy sauce, oyster sauce, sesame oil, and a dash of Shaoxing wine for an authentic umami kick. Gently simmered in a savory chicken broth and finished with a glossy cornstarch-thickened sauce, each pepper delivers a tender, juicy bite that’s as satisfying as it is wholesome. This 45-minute recipe is ideal for weeknight meals or special occasions, and it pairs beautifully with steamed rice or a side of stir-fried vegetables. Whether you’re a fan of Chinese cuisine or simply looking to add a new twist to stuffed peppers, this dish offers an explosion of flavors you won’t soon forget.
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Recipe Information
Ingredients
- 4 pieces Green bell peppers
- 400 grams Ground pork
- 1 medium-sized Carrot
- 6 pieces Water chestnuts
- 2 stalks Green onions
- 2 tablespoons Soy sauce
- 1 tablespoon Oyster sauce
- 1 teaspoon Sesame oil
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 tablespoon Cornstarch
- 0.5 teaspoon Salt
- 0.25 teaspoon White pepper
- 2 tablespoons Cooking oil
- 100 milliliters Chicken broth
- 1 teaspoon Cornstarch (for sauce)
- 2 tablespoons Water (for cornstarch slurry)
Instructions
Cut the tops off the green bell peppers and remove the seeds and membranes. Keep the tops and set them aside. Slice the bottoms slightly, if necessary, to make them stand upright.
Finely dice the carrot, water chestnuts, and green onions. Set aside.
In a mixing bowl, combine the ground pork, diced carrot, diced water chestnuts, and green onions. Add soy sauce, oyster sauce, sesame oil, Shaoxing wine, cornstarch, salt, and white pepper. Mix well until the filling is evenly combined.
Spoon the pork mixture into the hollowed-out bell peppers, pressing it down gently to pack it tightly.
Heat a large skillet or wok over medium heat and add the cooking oil.
Place the stuffed peppers in the skillet, stuffed side down, and cook for 2-3 minutes until the filling is lightly browned. Flip the peppers upright.
Pour the chicken broth into the skillet, cover with a lid, and simmer for 15 minutes. Add more broth or water if needed to prevent the liquid from evaporating completely.
Once the peppers are tender, mix the cornstarch and water to create a slurry. Add the slurry to the skillet to thicken the broth into a sauce. Simmer for 1-2 minutes until the sauce has thickened.
Serve the stuffed peppers hot, drizzled with the savory sauce on top.
Nutrition Facts
Calories |
1800 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.5 g | 162% | |
| Saturated Fat | 37.1 g | 186% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 360 mg | 120% | |
| Sodium | 3310 mg | 144% | |
| Total Carbohydrate | 51.0 g | 19% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 16.0 g | ||
| Protein | 113.0 g | 226% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 208 mg | 16% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 1458 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
