Tuesday, November 3, 2009

Asian Stuffed Peppers

On Saturday or Sunday morning each week, Matt & I spend some time brainstorming about what we want to cook for the week ahead. We try to plan things based on what produce we currently have from our CSA & recently, what cuts of meat we have in the freezer.

This week we had some mini sweet peppers that either needed to be used or chopped & frozen. Matt was going to be grinding a pork shoulder for sausage & thought why not use some of that to stuff the peppers. He thought rather that go with the traditional flavors of sausage & peppers he take it on an Asian route instead.
Asian Stuffed Peppers
This dish ended up being quite tasty. The sauce was a bit on the sweet side which complimented the peppers really well. It was a little labor intensive stuffing all those little peppers. We easily could have gotten the same flavor by chopping the peppers & adding them to the sausage & sauce but the little stuffed peppers made for a fun presentation.

Asian Stuffed Peppers

20 mini sweet peppers
1/2 T olive oil
dash sesame oil
2 T yellow onion chopped
1 small clove garlic, minced
1/2 lb ground pork
pinch ground ginger
1 t hot Chinese-style mustard, divided
2 T hoisin sauce, divided
1T + 1 t rice wine vinegar, divided
2 t soy sauce
1/2 c water
1 T cornstarch

Cut the top off of the peppers & remove the seeds. Steam until soft & set aside.

Meanwhile, Heat the olive oil & sesame oil in a skillet. Add the onion & garlic & sauté for 1 minute. Add the pork & ginger. Cook until the pork is cooked through. Stir in 1/2 t Chinese mustard, 1 T hoisin sauce and 1 T rice wine vinegar. Stir to coat the pork & let cook for about a minute.

Carefully stuff the softened peppers with the sausage mixture. We used a toothpick to hold the sausage in at this point.

In the same skillet you cooked the sausage in add 1/2 t Chinese mustard, 1 T hoisin sauce, 1 t rice wine vinegar, and soy sauce. Mix the cornstarch into the water then add to the skillet. Bring to a boil & let cook until thickened. Add the stuffed peppers to the sauce & let cook enough to just reheat.

Remove the toothpicks if using. Serve the peppers over rice & spoon sauce over the top.

Serves 2

If you are not reading this post in a feed reader or at http://agoodappetite.blogspot.com OR at http://agoodappetite.com then the site you are reading is illegally publishing copyrighted material. Contact me at katbaro AT yahoo DOT COM. All recipes, text and photographs in this post are the original creations & property of the author unless otherwise noted.
© 2007-2009 Kathy Lewinski


Lori said...

This dish looks beautiful and even after a month of this type of food (rice galore!) it still sounds so great! :)

grace said...

i can just envision the two of you sitting at the table, pondering the variety of foods you want to consume this week. what fun.
this is a great dish--so colorful and undoubtedly packed with flavor. nice job!

Lori said...

It is a pretty presentation. I love the colors and of course the idea.

George Gaston said...

kat... This sounds incredible! You are definitely giving Stuffed Peppers a well deserved makeover.

Alicia Foodycat said...

That sounds really good - I love the cute little peppers!

Lo said...

What a great idea! I don't think I've ever thought about doing an Asian stuffed pepper recipe... but it makes a lot of sense, really. Great flavors here! And nice use for what's on hand.

Erica said...

That looks delicious! Great pictures.

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Measurement Abbreviations

T = Tablespoon
t = teaspoon
c = cup
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