Chinese Stuffed Peppers are commonly served from a dim sum cart. Typically, dim sums restaurants use green bell peppers, eggplant and even tofu. But this time, I opted for the sweeter version with yellow, orange and red mini peppers.
In this recipe, I combine vibrant mini peppers with savory meat fillings. The shrimp adds bounciness to the pork filling. After I pan fry the stuffed peppers, I top it with a black bean sauce; it’s the star of the dish!
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Table of Contents
- What are Chinese Stuffed Peppers?
- Hereโs Why You Will Love Chinese Stuffed Peppers
- Equipment and Tools to Make Chinese Stuffed Peppers
- Ingredients
- How to Make Chinese Stuffed Peppers
- Chinese Stuffed Peppers Options and Substitutions
- Storage and Reheating Tips
- Make Ahead Options
- Recipe Tips
- Frequently Asked Questions
- Hungry for More Dim Sum Recipes?
What are Chinese Stuffed Peppers?
Chinese stuffed peppers are one of my favourite dim sum dishes that features peppers filled with a savory mixture of ground pork, minced shrimp, soy sauce, oyster sauce, fresh green onions and a touch of sesame oil. This flavourful filling is packed into halved peppers and pan-fried until crispy and golden. Serve with a drizzle of black bean sauce. You’ll love this!
Hereโs Why You Will Love Chinese Stuffed Peppers
- Simple: The straightforward steps of preparing the filling and cooking the peppers make this dish accessible even for those who are new to cooking.
- Customizable: The filling can be adjusted to include different meats or vegetables, making it easy to cater to personal tastes and dietary requirements.
- Versatile Cooking Methods: Whether pan-fried for a crispy exterior or steamed for a tender finish, the dish can be tailored to different cooking preferences.
- Delicious: The combination of tender, juicy filling, the slightly crisp pepper and flavorful sauce creates a complex and delicious dim sum dish.
- As authentic as it gets: You will see the stuffed peppers at Chinese restaurants for dim sum. Now, you can make this at home and impress your guests!
- Perfect pairing:ย Make these other dim sum dishes to complete the dim sum experience! Chinese Turnip Cake, Mango Pudding, Rose Siu Mai, Chinese Sticky Rice, Turnip Cake with Egg, Cheung Fun and Taro Cake.
Equipment and Tools to Make Chinese Stuffed Peppers
Cutting board and knife: To slice the peppers in half and mince the shrimp
Pan: To pan fry the stuffed peppers
Medium bowl: To mix the filling ingredients together
Measuring spoons and cups: To measure seasonings and other ingredients
Small pot: To make the black bean sauce
Ingredients
Alright, let’s make our shopping list! To make this recipe, you will need…
- Pork and Shrimp: I use the same stuffing for tofu, peppers and tomatoes but you can use fish as well. For this recipe, I minced shrimp for a lighter and bouncier texture next to the pork. I suggest using a fattier ground pork for maximum flavour and texture.
- Peppers: You can use peppers of any colour. You can even use the long hot green peppers if you want some heat!
- Fermented Black Beans and Garlic: This is the star of the sauce.
- Green Onion add a little freshness to the stuffing.
- Cornstarch is used three ways in this dish. First, you mix it with the pork and shrimp. Second, a sprinkle of starch on each pepper ensures the adhesion of the meat to the pepper. Third, it thickens the sauce at the end.
- Salt, Pepper, Sugar, Shaoxing wine, Sesame oil, Chicken stock, Soy sauce and Oyster sauceย are basic Chinese pantry ingredients that make up the rest of this dish.
How to Make Chinese Stuffed Peppers
Letโs make this dish!
Prepare the Peppers: Begin by washing the peppers thoroughly. Slice them in half lengthwise and remove the seeds and membranes. This creates a perfect cavity for the filling. Dust with cornstarch.
Make the Filling: Mince shrimp to a rough paste. In a medium size bowl, add shrimp, ground pork, minced green onion, 1 tsp salt, 1 tsp light soy sauce, 1 tsp sesame oil, 1.5 tbsp cornstarch, 2 tsp Shaoxing wine and pepper to taste. Mix until all ingredients are well incorporated. (Optional: microwave a small amount of filling until it is cooked. Taste and adjust seasoning as necessary.)
Stuff the Peppers: Stuff pepper with meat mixture until the filling is even with the edges of the peppers as this will make it easier to cook. Press it down firmly to ensure it adheres well.
Cook the Peppers: Heat a bit of oil in a large skillet over medium to high heat. Place the stuffed peppers filling side down and cook until the meat is browned and cooked through, about 2-3 minutes. Flip and cook the pepper side for an additional 2-3 minutes until slightly charred. (Please note: cooking times vary on the size of peppers and amount of filling. I cook these on my griddle as it can cook a large amount at once. You can use a wok or frying pan.)
*Note: if you are using bell peppers, it may require additional cooking time. You can cover with a lid for an additional 2 minutes or until thoroughly cooked.
Make the sauce: Heat oil over medium heat in a pot and saute garlic with fermented black beans, add Shaoxing wine. When the wine bubbles, add chicken stock, sugar, soy sauce and oyster sauce. Bring to a simmer. Mix cornstarch with a little water; add this slurry gradually until sauce has thickened.
Serve. Spoon sauce over top the stuffed peppers and enjoy!
Chinese Stuffed Peppers Options and Substitutions
Want to mix things up with this recipe?
- The traditional filling for Chinese stuffed peppers is a mixture of ground pork, although ground chicken or beef can also be used.
- Add crab meat for a delicate, oceanic flavor.
- If you prefer not to pan fry, arrange the stuffed peppers on a steaming tray and steam over boiling water for about 15-20 minutes, or until the meat is fully cooked.
- Add some water chestnuts to the filling to add crunch and freshness.
- Garnish with some sliced green onions or cilantro over the sauce to brighten the dish.
- Use the filling to stuff it in jalapeno chili peppers, tomatoes, fried tofu and egg plant.
Storage and Reheating Tips
The Chinese Stuffed Peppers refrigerate well in an air tight container for up to three days. Reheat in the microwave or air fryer until warmed through. I do not recommend freezing the peppers as the texture of the peppers will change.
Make Ahead Options
Follow the recipe to prepare the filling and stuff the peppers. Place the stuffed peppers in an airtight container or a baking dish, cover with plastic wrap and refrigerate for up to 24 hours before pan frying.
Recipe Tips
Choose fresh, firm peppers for stuffing. Ensure they are evenly sized for uniform cooking.
Ensure the filling is evenly mixed to guarantee consistent flavour in every bite.
Pack the filling tightly but not overly stuffed to prevent it from falling apart during cooking. Make sure the filling reaches all parts of the pepper.
Adjust the amount of soy sauce and oyster sauce to your taste. Be mindful that these ingredients are salty, so taste as you go.
Always taste the filling mixture before stuffing the peppers to adjust seasoning as needed. Do this by microwaving a small amount until it is cooked and taste it.
Sprinkle chopped green onions or fresh cilantro on top before serving for a burst of color and added flavour.
Frequently Asked Questions
What do Chinese Stuffed Peppers taste like? Chinese stuffed peppers are one of the many dim sum dishes that features peppers filled with a savory mixture of ground pork, minced shrimp, soy sauce, oyster sauce, fresh green onions and a touch of sesame oil. This flavourful filling is packed into halved peppers and pan-fried until crispy and golden. Then, it is served with a drizzle of black bean sauce.
What goes well with Chinese Stuffed Peppers? Serve the stuffed peppers on a platter with a side of steamed rice or noodles to make a complete meal. Also, you can make these other dim sum dishes to complete the dim sum experience! Chinese Turnip Cake, Mango Pudding, Rose Siu Mai, Chinese Sticky Rice, Turnip Cake with Egg, Cheung Fun and Taro Cake.
Are Chinese Stuffed Peppers healthy? Peppers are low in calories and high in vitamins, particularly vitamin C and vitamin A. They also provide dietary fiber and antioxidants, which are beneficial for overall health. By preparing the dish at home, you can control the amount of soy sauce and other salty condiments, making it lower in sodium compared to many restaurant versions. Because you make the filling and sauce from scratch, you control the quality and quantity of ingredients.
Hungry for More Dim Sum Recipes?
Lastly, if you make my Chinese Stuffed Peppers be sure to leave a comment or give this recipe a star rating! I love to hear from you guys and respond to each and every comment. Also, donโt forget to tag meย @cookwith.chopsticksย and #cookwithchopsticks on Instagram! Looking through the photos of recipes you have made makes me sooooo happy! You can also follow along onย YouTube, TikTok,ย Facebookย andย Pinterest.
Chinese Stuffed Peppers
Ingredients
Chinese Stuffed Peppers
- 20 mini bell peppers
- 300 g shrimp deveined, shell removed
- 250 g ground pork
- 1 green onion minced
- 1 tsp salt
- 1 tsp light soy sauce
- 1 tsp sesame oil
- 1.5 tsp cornstarch plus more for dusting peppers
- 2 tsp Shaoxing wine
- pepper to taste
Black Bean Sauce
- 1 tbsp oil neutral
- 2 cloves garlic minced
- 1 tbsp Chinese fermented black beans
- 1 tsp Shaoxing wine
- 1 cup chicken stock
- ยผ tsp sugar
- 1 tsp soy sauce
- 1 tsp oyster sauce
- 2 tsp cornstarch mixed with a little water
Instructions
Chinese Stuffed Peppers
- Mince shrimp to a rough paste.
- In a large bowl, add shrimp, ground pork, minced green onion, salt, light soy sauce, sesame oil, cornstarch, Shaoxing wine and pepper to taste. Mix with fork until well combined.
- Cut peppers in half lengthwise, remove seeds and stem. If you are using bell peppers, follow the lines of each pepper to cut into 3-5 segments. Dust the inside with starch.
- Using a spoon, stuff pepper with seasoned shrimp and pork mixture until the filling is even with the edges of the peppers.
- In a frying pan, heat some oil over medium to high heat and place peppers stuffing side down. Cook until browned, about two minutes. Flip peppers and sear for another 2 minutes. Transfer to serving plate. *Note: if you are using bell peppers, it may require additional cooking time. You can cover with a lid for an additional 2 minutes or until thoroughly cooked.
Black Bean Sauce
- Heat oil over medium heat and saute garlic with fermented black beans, add Shaoxing wine. When the wine bubbles, add chicken stock, salt, sugar, soy sauce and oyster sauce. Bring to a simmer. Mix cornstarch with a little water; add this slurry gradually until sauce has thickened. You may not use all of this slurry. Spoon over Chinese stuffed peppers. Enjoy!
Notes
- Stuff tofu, tomatoes and eggplant.ย This seasoned shrimp and pork mixture is so versatile that you can stuff anything with it.
- Make it spicy. If you want some heat, stuff it in jalapeno chili peppers.
- Use a different protein. If you don’t eat pork, you can use ground chicken too alongside the shrimp. Or simply omit the pork and reduce seasonings by half.
We always get this at dim sum and now I can make it at home. I love black bean dishes.
Yay! I love black bean too. Making dim sum dishes at home is so rewarding.
Wish I had a griddle like yours but it cooked nicely on my non stick pan. Thanks for the tasty recipe.
Thanks Jennifer! I make this on a pan in the winter time too. Turns out just as nice.