Chinese Stuffed Peppers Food

CHINESE STUFFED PEPPERS

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.

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

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!

CHINESE STUFFED PEPPERS

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.

CHINESE STYLE STUFFED GREEN BELL PEPPERS

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.

THE BEST STUFFED PEPPERS

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.

STUFFED PEPPERS

Steps:

• Preheat the oven to 350 degrees F.
• Wrap the peppers in aluminum foil, and bake in the oven until tender, but not falling apart, about 15 minutes. Remove from the oven and allow to cool.
• In a large skillet over medium heat, add the grapeseed oil. When the oil is hot, add the onions, mushrooms and garlic and saute until the mushrooms are golden brown. Add in the zucchini, yellow squash, wild rice, tomatoes, red and green peppers and continue to cook until the vegetables are tender. Adjust the seasoning with salt and pepper, to taste, and stir in the tomato paste. Remove from the heat and fold in the fresh arugula or spinach and the fresh herbs. Spoon the vegetable mixture into the cooled peppers. Transfer the peppers to a heat-proof serving dish and top with a little Parmesan. Bake until the peppers are heated through, about 15 minutes.
• Remove from the oven and serve.

CHINESE STUFFED PEPPERS

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.

CHINESE CHICKEN-STUFFED BELL PEPPERS

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.

CHEESE-STUFFED PEPPERS

Steps:

• Fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add peppers and cook uncovered for 5 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain and allow to cool.
• Meanwhile, heat 1/4 cup oil in a saucepan over medium heat. Add onion and cook until slightly softened 3 to 5 minutes. Add tomatoes, ketchup, parsley, black pepper, oregano, and cayenne pepper. Allow to cool slightly. Mix in feta cheese and parsley.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Fill blanched peppers with feta mixture and place on a baking sheet. Brush stuffed peppers with olive oil.
• Broil peppers under the preheated broiler, turning frequently, about 15 minutes.