I like having this slender type of chili pepper for stuffing. When halved, they are just in the optimum size to hold the right amount of fillings for me as I prefer not to have the meat outweighs the taste of pepper. Yes, I have been using meat actually more than one type of meat as the filling, but the only magic combination to me is fish with beef. Let me explain why.
The type of fish I often buy for making this dish is carp or sole. Choosing these types of fishes is because their meat after minced and blended will form a sticky paste which is then perfect for stuffing. So, why add beef? You may not agree, but I treat it as a seasoning, a seasoning to the minced fish meat. My opinion is, fish is a bit too gentle and meat however is relatively more powerful, in terms of their flavors (just not to be mistaken). That is why I mix into the minced fish some ground beef in lesser amount to balance the tastes.
I enjoy cooking these stuffed peppers with pan frying because it is wonderful to see each of their surface turning golden brown.
- Ingredients
- 8 pcs chili pepper (jalapeno type)
- 100g ground beef
- 150g minced white fish (the type of carp I used is 鯪魚 – in Chinese)
- Seasonings
- 1 tsp sea salt
- 1/2 tsp ground white peper
- 1/2 tsp sugar
- few droplets of rice wine
- handful of finely chopped coriander and spring onion
Method
1) Rinse peppers, remove stalks, halve them lengthwise, discard seeds and cut away any white membrane inside. Pat dry.
2) Mince and blend the fish fillet with a food processor to form a sticky paste. Then, add in ground beef, all seasonings, mix well, and they are the fillings ready for stuffing.
3) Briefly sprinkle some corn starch inside the peppers (so doing, their inner surfaces will become adhesive to the fillings). Then fill the cavity of each chili with meat. I used to get a knife to do the stuffing because it is not only a great tool for grabbing the filling but its blade can also help flatten the meat in peppers.
4) Heat a pan with two table spoons of oil over low to medium heat. Wait until the oil starts to heat up (but before smoking), gently put in the stuffed peppers (meat side faces down). Depending on the thickness of the filling, it should take about 5 to7 minutes to get the meat well-done. Then, turn over to briefly cook the pepper on the other side for half a minute or so.
5) Done and drizzle some soy sauce to enjoy.
- Category: Beef . Fish . Vegetable .
- 15 comments
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I love stuffed chilli peppers, these look absolutely gorgeous! I bet they taste so good!
Stuffed green peppers look just wonderful…..love that shiny look
That’s such a nice dish. I remember eating stuffed chili in Korea, slightly different than yours. Lovely recipe
KennyT, Hope you would have time to try it out at home.
Angie, Glad that you like it.
Thanks both.
Korean style, and mostly hot?! I love it as well.
Mary, nice to hear from you again.
This is quite commonly eaten in Singapore 🙂 Yours look very shiny and delicious!
Yeh, there are so many delicious foods to enjoy in Singapore, pork ribs soup, laksa, Hainnan chicken …
These sound fantastic! What a great blog!
HI
I AM GOING TO TRY YOUR WAY NEXT THIS MORNINGI SCRAMBLED SOME EGGS WITH ONION TOMATOES AND POLISH SAGUAGE AND SPRINKLED SOME BRED CRUMBS ON TOP THEN IN OVEN FOR A BRIEFSEVEN MINI REALIZED THEY WERE A LITTLE DRY BUT TASTY THAT WASMY FIRST TIME EXPERMENTING WITH THES PEPPERS.YOR WAY SOUNDS BETTER WILL TRY IN THE MORNING
I do a similar dish Thai style. This looks great but I prefer to use pork for a couple reasons. Pork is milder whereas I find the taste of beef can be a little overpowering and also I’m a pork fat lover. Also I prefer steaming (about 15-29 minutes), although I can understand why you like pan frying. Thanks for all the recipes and I hope to see more. Love your site especially now that my roommate is from HK.
SHERL,
Glen,
So glad that you share me your thoughts, and i shall soon to share with you more of my loved recipes.
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I tried this tonight. It was absolutely delicious! Thank you. Shall be making it regularly. We had it with a side of braised shredded cabbage and roast pumpkin/potatoes/carrots/green beans. What side would you recommend?
Well, we sometimes eat this simply as a starter or snack, but it goes well with most vegetables. If not, how about serving it with a noodle dish: Stir-Fry Udon Noodles with Vegetables?
Enjoy!