Pan-Fried Stuffed Green Peppers
Savory Sauce
Tender green peppers stuffed with seasoned minced meat, seared to a golden tiger skin finish, and simmered in a rich savory garlic and chili sauce.
Stuffed green peppers are a beloved classic in home cooking, known for combining the crisp, vibrant freshness of peppers with a savory, juicy meat filling. In this recipe, the peppers are pan-seared until they develop characteristic wrinkled tiger skin textures, then braised in a flavorful reduction of soy and aromatics. Finished with a sprinkle of fresh garlic and toasted sesame seeds, every bite delivers a wonderful blend of textures that pairs exceptionally well with steamed rice.
Ingredients
- 400 g long green chili peppers
- 300 g ground pork or beef
- 1 tbsp minced garlic
- 2 millet peppers
- 1 tsp white sesame seeds
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sugar
- 1/2 tsp salt
- 1/2 cup water or chicken broth
- 2 tbsp cooking oil
Instructions
- 1Stuff the green peppers
Take the seasoned meat filling and pack it into a piping bag. Cut the tip of the bag, insert it into the hollow green pepper, and squeeze thoroughly to fill it completely. Press the meat filling firmly inside the pepper so it stays secure.
Tip: Using a piping bag makes stuffing the peppers much faster and cleaner than using a spoon. - 2Place peppers into the wok
Carefully place the stuffed green peppers into a heated wok containing cooking oil one by one in sequence. Arrange them neatly to ensure they make proper contact with the hot surface.
Tip: Make sure the oil is adequately heated before adding the peppers to get a good sear. - 3Fry until tiger skin forms
Rotate the bottom of the pan to distribute heat evenly across the peppers. Fry them until distinct tiger skin wrinkles and browned spots form on the surface, then use tongs to flip them over.
Tip: Rotating the pan helps achieve an even sear and nice wrinkly texture without burning. - 4Pour in the sauce mixture
Pour the prepared sauce mixture evenly over the fried stuffed green peppers directly in the wok. Allow it to start simmering with the peppers.
Tip: Pour the sauce evenly so all the peppers absorb the flavors right away. - 5Braise and garnish
Braise the peppers over medium heat for five minutes until the sauce reduces. Finally, sprinkle minced garlic, chopped millet peppers, and white sesame seeds over the top. The meat filling will absorb the rich sauce, making it exceptionally delicious served over rice.
Tip: Adding the aromatics and sesame seeds at the end preserves their vibrant fragrance and crunch.
