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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
- 1/2 pound lean ground pork
- 1 teaspoon cornstarch
- 1 teaspoon salt
- 2 teaspoons ground white pepper
- 1 tablespoon rice vinegar
- 1 teaspoon peanut oil
- 2 teaspoons garlic, minced
- 2 shallots, peeled and chopped
- 2 tablespoons hoisin sauce
- 1 teaspoon brown sugar
- 2 teaspoons crushed red pepper flakes
- 2 teaspoons Braggs Liquid Aminos/low-sodium soy sauce
- 2 cups white rice, prepared according to instructions
- 4 medium sweet peppers
- hummus (optional)
- 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.