Stuffed Peppers Recipe - Hakka Style
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This is a traditional Hakka style recipe. Since I am half Hakkaness, I grew up with this dish. My mom will make it for special events such as we got guests visit us. Or my sisters or I got an A + in the school. I am happy to share it with you.
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Ingredients For The Filling
370g (13oz) of green chilies
400 grams (14 oz) of ground pork
4 pieces of dried shiitake mushroom (Amazon Link -
2 tsp (11.5g) of soy sauce (Amazon Link -
1/2 tbsp (9g) of oyster sauce (Amazon Link -
1/2 tsp (3g) of salt
3-4 cloves of garlic
1 tsp ( 4g) of ginger
1.5 tbsp (11g) of cornstarch
1 egg
1/4 cup (25g) of diced scallion
Ingredients For The Sauce
1/4 tsp (1.5g) of salt
1/2 tbsp (8.5g) of soy sauce
1/2 tsp (3g) of dark soy sauce (Amazon Link -
Black pepper to taste
1 tbsp (7.5g) of Cornstarch
1 cup (236g) of the mushroom soaking liquid
Others
2.5 tbsp (35g) of cooking oil to pan fry the peppers
INSTRUCTIONS
Soak 4 pieces of dried shiitake mushroom with 1 cup of water for 2 hours. Dice the mushroom. Save the liquid for later.
Season 400g of pork with 2 tsp of soy sauce, 1/2 tbsp of oyster sauce, 1/2 tsp of salt, 1 tsp of finely diced ginger, and minced garlic. Crack in 1 egg and add in 1.5 tbsp of cornstarch. Start mixing the filling within 1 direction for 5 minutes. This will help to develop the texture of the filling. Your arm might feel sour. You can relax a little and keep working.
Once the meat is well mixed, add in the diced mushrooms and 1/4 cup of diced scallion. Keep mixing until well combined. Set the filling aside.
Choose the pepper that fits your spicy level. Do not use the peppers that are too fat otherwise you have to stuff a lot of meat in and it will take too long to cook the pork through. Discard the pepper stem and cut the pepper open. Remove all the seeds.
Stuff the filling into the pepper. If you don’t eat spicy food, you can use okra. The amount that I gave is enough to serve 2-3 people with some rice.
Add a generous amount of cooking oil into a large frying pan. Fried the stuffed pepper meat side down on low heat until the meat is nice and golden. Flip and fried the other side until done. Make sure you keep the heat on low. If the heat is too high, the outside will be burned before the inside gets fully cooked. Each pepper needs about 10-15 minutes depending on the size. Take ou the stuffed peppers once they are done.
To the mushroom soaking liquid, add 1/4 tsp of salt, 1 tbsp of soy sauce, a little bit of dark soy sauce for the color, some freshly ground black pepper, and 1 tbsp of cornstarch. Mix well.
Pour the sauce into the frying pan. Stir until it thickens up. Use the sauce as a gravy to pour over the stuffed pepper and you are done.
Enjoy!
Turkey Stuffed Peppers
I love stuffed peppers stuffed with just about anything, but these turkey stuffed peppers filled with ground turkey and brown rice, seasoned with cumin and spices and topped with cheese are my favorite!
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How to Make Easy Stuffed Bell Peppers | The Stay At Home Chef
Stuffed Bell Peppers are a great way to enjoy summer's favorite veggie. These bell peppers are stuffed a delicious cheesy ground beef and rice mixture that your family is sure to love!
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✅Ingredients
• 6 whole bell peppers, any color
• 3/4 to 1 pound lean ground beef
• 1 white onion, diced
• 3 cloves garlic, minced
• 1 (15 ounce) can diced tomatoes, drained
• 1 cup cooked white rice
• 1 cup frozen corn
• 1 tablespoon Worcestershire sauce
• 1½ teaspoon salt
• 1/2 teaspoon black pepper
• 1½ cups shredded pepper jack cheese, divided
✅Instructions
1️⃣ 00:00:20 - Preheat oven to 350 degrees F. Lightly grease a 9x13 pan.
2️⃣ 00:00:26 - Trim the tops off each bell pepper and remove seeds and membrane from inside. Place the bell peppers into the prepared pan.
3️⃣ 00:00:50 - In a large skill over medium high heat, cook ground beef and onion until browned. Drain any excess fat or liquids. Add in garlic and cook 1 minute more.
4️⃣ 00:01:30 - Remove from heat and stir in tomatoes, cooked rice, corn, Worcestershire sauce, salt, pepper, and 1 cup pepper jack cheese.
5️⃣ 00:02:12 - Spoon mixture into bell peppers until full. Sprinkle remaining cheese over the top.
6️⃣ 00:02:48 - Bake in the preheated 350 degree oven for 30 minutes until cheese is bubbling and browned.
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How To Make The Best Stuffed Peppers
Today we're making Italian stuffed peppers using bell peppers, rice, ground beef, and marinara. These are topped with mozzarella cheese and baked until bubbly. This is a great dish to make for weeknights and a leftover pepper or two makes a great lunch the next day!
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INGREDIENTS WITH GRAM AMOUNTS
6 large bell peppers - cut in half and seeds removed
1/4 cup (56g) olive oil - divided
1 1/2 pounds (680g) ground chuck
2 cups (410g) cooked white rice
8 cloves garlic - minced
1 cup (240g) low-sodium beef stock
1 cup (90g) Pecorino Romano - grated
1/4 cup parsley - minced
1/4 cup basil - chopped
1/4 teaspoon crushed red pepper
2 teaspoons dried oregano
4 cups (960g) marinara sauce - divided
3/4 cup (180g) water
1 cup (100g) mozzarella - shredded
2 1/2 teaspoons kosher salt divided, plus more to taste
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How to make Juicy Stuffed Bell Peppers! (with Chicken) | Deddy's Kitchen
Today we're learning how to make Deddy's famous #StuffedPeppers ! There's LEVELS to making delicious #CheesyStuffedPeppers and now that you're learning Deddy's version...you're about to set yours apart from the rest! Welcome to Deddy’s Kitchen!
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HOW TO MAKE THE BEST MEXICAN STUFFED BELL PEPPERS
Hello my beautiful fam!! Welcome back to my kitchen first of all I want to thank you for being part of our family, and allowing me to be part of yours!!!! ❤️
Today I’m going to be sharing with you how to make the best Mexican stuffed bell peppers, seriously super delicious! My whole family enjoys it! Hope you give it a try and enjoy it just as much!
keep in mind like every recipe and every household there are tons of variations that make this delicious recipe, you can always adjust it to your taste, I really hope you enjoy it as much as me and my family do, and as always if you do please forget to give me a big thumbs up, comment down below your thoughts and if you new to my channel please hit that subscribe button so you can be part of our family!!!!!! ????
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**Refrigerate up to 4 days!
Ingredients: mixture enough for 7-8 bell peppers
Bell peppers
1 1/2 lbs extra lean ground beef
Your choice of melting cheese, Oaxaca, Monterey Jack, or mozzarella
1 1/2 cup white rice
1 cup pace sauce/salsa(not chunky)
2 cups chicken broth
2 chopped roma tomatoes
1 small white onion chopped
Chopped cilantro
4 minced garlic cloves
1/4 tsp cayenne pepper
1 1/2 tsp oregano
1 1/2 tsp Chile powder
1 1/2 tsp ground cumin
1 1/2 tsp black pepper
2 tsp salt
1 serving of love ????
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