This dish is based on one I learned from a Chinese friend in Auckland. She used large chilli peppers but I cannot get hold of any here in the Kimberley, so I have substituted ordinary bell peppers and added some Chinese hot chilli sauce to the stuffing.
Because the bell peppers are so much larger, I split them lengthways in half to ensure the stuffing is thoroughly cooked through. With the smaller chillies one can just cut off the top, remove the seeds, stuff them and replace the top.
This recipe fills two peppers (four halves).
Stuffed peppers are good served cold as well as hot.
- 2 bell peppers, any colour – this is a non-discriminatory blog
- 250g pork mince (Those for whom pork is a no-no can use chicken mince).
- 1 uncooked pork sausage, removed from its skin (see above)
- 1 tsp cornflour
- 3 shallots, finely chopped
- 6 cloves garlic, finely chopped
- 1 tsp apple cider
- 1 Tbsp. crushed ginger
- 1 Tbsp. Hoisin sauce
- a few dashes of mushroom soy
- a dash of sesame oil
- 1/4 tsp Chinese Five Spice
- a few grinds of black pepper (or Szechuan if you have it)
- hot chilli sauce to taste
- cut the peppers in half lengthwise and remove the seeds
- mix the remaining ingredients thoroughly and fill the pepper halves
- bake in the oven @ 170C fan bake until cooked, about 45 mins.
NOTE, chopped prawns can also be included.