Author Notes
Our latest recipe was inspired by Neil’s new-found love of Szechuan Pork from one of our local Chinese restaurants. You might remember his obsession with recreating and healthifying popular take-out meals at home, and his latest, Szechuan Pork Stuffed Peppers, are one of his best creations yet. —kohlercreated
Ingredients
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1/2 pound
lean ground pork
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1 teaspoon
cornstarch
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1 teaspoon
salt
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2 teaspoons
ground white pepper
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1 tablespoon
rice vinegar
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1 teaspoon
peanut oil
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2 teaspoons
garlic, minced
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2
shallots, peeled and chopped
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2 tablespoons
hoisin sauce
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1 teaspoon
brown sugar
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2 teaspoons
crushed red pepper flakes
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2 teaspoons
Braggs Liquid Aminos/low-sodium soy sauce
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2 cups
white rice, prepared according to instructions
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4
medium sweet peppers
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hummus (optional)
Directions
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Combine pork, corn starch, soy sauce or liquid aminos, salt, white pepper, hoisin sauce, brown sugar, red pepper flakes and rice vinegar in a medium bowl. Stir until thoroughly mixed. Set aside to marinade for 15 minutes.
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Core and blanch the peppers in boiling water for 5 minutes, or until they are tender but firm. Remove with a slotted spoon and drain in a colander. Rinse with cold water until cooled but still slightly warm.
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Heat oil in a large nonstick pan over medium-high heat. Add garlic and shallots and cook for 3 to 5 minutes or until shallots are soft.
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Add marinated pork mixture to the pan and cook until pork is no longer pink, and is crumbly.
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To finish, spoon a portion of the pork and rice mixture (about 6 tablespoons) into each of the peppers and serve.
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