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
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.
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.
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.
Add marinated pork mixture to the pan and cook until pork is no longer pink, and is crumbly.
To finish, spoon a portion of the pork and rice mixture (about 6 tablespoons) into each of the peppers and serve.