Stuffed Peppers in Black Bean Sauce
Ingredients
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The Peppers: 1 Bell Pepper (wedged) or 3 long green peppers (halved).
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The Filling (Pick One): 150g Mince (Pork/Chicken) OR 150g Mashed Tofu & minced Shiitake.
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Filling Seasoning: 1 tbsp scallions, 1/4 tsp salt, 1/2 tsp sesame oil, 1 tbsp cornstarch, 1 tsp Shaoxing wine, white pepper.
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Black Bean Sauce Pouch: Garlic, black beans, Shaoxing wine, 1/2 cup stock, soy sauce, oyster sauce, sugar, cornstarch.
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Pantry Staple: 2 tbsp Cooking Oil.
Method
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Mix Filling: Combine your chosen Filling and Filling Seasoning in a bowl. Whip vigorously with a fork for 1 minute until the mixture becomes "springy" and holds together.
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Stuff Peppers: Pack the filling tightly into the pepper segments using a spoon. Smooth the surface so it is level with the pepper edges.
Quick Tip: Dust the inside of the peppers with a little cornstarch first to help the filling stick. -
Sear: Heat 1 tbsp oil in a pan on medium-high. Place peppers filling-side down and cook for 2–3 minutes until golden. Flip and cook the skin side for 2 minutes (add 1 tbsp water and cover with a lid if using thick bell peppers to soften them).
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Simmer Sauce: Move peppers to a plate. In the same pan, sauté the garlic and black beans from the Sauce Pouch for 30 seconds. Pour in the rest of the pouch and stir until bubbling and thick.
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Glaze & Serve: Toss the peppers back into the glossy sauce for 30 seconds to coat thoroughly, then serve immediately.
2. Select Your Weekly Dishes
Plan Summary
Dishes: 2 Dishes
Per Dish: $0.00
Total: $0.00