Peppers Stuffed With Pork
Juicy pork-stuffed green peppers with savory soy sauce and ginger offer a flavorful, tender dish perfect for family dinners or entertaining guests who enjoy Chinese-inspired cuisine.
Ingredients
Instructions
- Combine minced pork with salt, 1 tablespoon soy sauce, sherry, chopped ginger, chopped scallion, water, and cornstarch.
- Mix the pork mixture well until all ingredients are evenly incorporated.
- Remove stems from the green peppers.
- Cut a small hole at the tops of the peppers and remove seeds.
- Wash the peppers thoroughly and dry them.
- Fill each pepper with the pork mixture.
- Heat oil in a wok to 350°F (175°C). Stir-fry the stuffed peppers for 1 minute.
- Add 2 tablespoons soy sauce, chicken stock, and sugar to the wok.
- Bring the mixture to a boil.
- Reduce heat to low and simmer for 20 minutes.
- Dissolve cornstarch in a small amount of water and add to the wok to thicken the gravy.
- Stir constantly until the sauce thickens.
- Remove the peppers to a serving platter and pour the sauce over them.
Tips & Substitutions
For a healthier alternative, you can substitute minced pork with ground turkey or chicken. If you prefer more heat, consider using jalapeños instead of green peppers. Make sure to soak the ginger in warm water before chopping to enhance its flavor. Always taste the filling before stuffing to adjust seasoning as necessary.
Serving Suggestions
These stuffed peppers are best served hot, drizzled with the savory sauce from the wok. Pair them with steamed rice or quinoa for a complete meal. They also complement well with a light salad or Rhea'S Egg Flower Soup for a refreshing balance. Garnish with fresh scallions for added flavor and presentation.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the stuffed peppers in a microwave-safe dish, cover, and heat on medium power for about 2-3 minutes, or until heated through. You can also reheat them in a skillet over low heat with a splash of water.
Nutrition & Diet Analysis (per serving)
Each serving of Peppers Stuffed With Pork contains roughly 1800 calories, with 2g protein, 186g carbohydrates, and 116g fat. It is an excellent source of vitamin C (22% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 846mg per serving (37% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I prepare the stuffing in advance?
Yes, you can prepare the pork filling a day ahead. Store it in the refrigerator in an airtight container. When you're ready to cook, simply stuff the peppers and follow the remaining cooking instructions. This can save you time and allow the flavors to develop further.
What can I use instead of soy sauce?
If you're looking for a gluten-free option, use tamari instead of soy sauce. For a lower-sodium alternative, consider coconut aminos. These substitutions will maintain the savory flavor without compromising the dish's integrity.
How do I know when the peppers are fully cooked?
The peppers should be tender but not mushy. You can check for doneness by inserting a fork into one; it should slide through easily. Additionally, the internal temperature of the pork filling should reach 165°F (74°C) to ensure it's fully cooked.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).