Liaoning-style Stuffed Peppers

Ingredients

In the original Slovenian dish, Prleške murke, the peppers are typically stuffed with a mixture of minced meat, rice, and herbs, and then baked in the oven. However, in this Liaoning adaptation, the stuffed peppers are simmered in a spicy tomato-based sauce, adding a bold and fiery twist to the dish. Additionally, the Liaoning version incorporates traditional Liaoning spices and flavors, giving it a distinct taste that sets it apart from the original. We alse have the original recipe for Prleške murke, so you can check it out.

• 6 large bell peppers 6 large bell peppers
• 500g (1.1 lb) ground pork 500g (1.1 lb) ground pork
• 1 cup (200g) cooked rice 1 cup (200g) cooked rice
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon ginger paste 1 teaspoon ginger paste
• 2 teaspoons chili paste 2 teaspoons chili paste
• 1 teaspoon Sichuan peppercorns, crushed 1 teaspoon Sichuan peppercorns, crushed
• 1 teaspoon Chinese five-spice powder 1 teaspoon Chinese five-spice powder
• 1 cup (240ml) tomato sauce 1 cup (240ml) tomato sauce
• 1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 22g, 7g
• Carbohydrates (total, sugars): 20g, 4g
• Protein: 26g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Cut off the tops of the bell peppers and remove the seeds and membranes.
3. 3.
   In a large bowl, combine the ground pork, cooked rice, chopped onion, minced garlic, ginger paste, chili paste, crushed Sichuan peppercorns, Chinese five-spice powder, salt, and pepper. Mix well.
4. 4.
   Stuff each bell pepper with the pork and rice mixture, pressing it firmly.
5. 5.
   Heat the vegetable oil in a large skillet over medium heat. Add the stuffed peppers and cook until lightly browned on all sides.
6. 6.
   In a separate bowl, mix together the tomato sauce and chicken broth. Pour the mixture over the stuffed peppers in the skillet.
7. 7.
   Cover the skillet and transfer it to the preheated oven. Bake for 30-35 minutes, or until the peppers are tender and the filling is cooked through.
8. 8.
   Remove from the oven and garnish with fresh cilantro.
9. 9.
   Serve the Liaoning-style Stuffed Peppers hot, accompanied by steamed rice or noodles.

Treat your ingredients with care...

• Bell peppers — Choose firm and vibrant-colored bell peppers for the best flavor and appearance.
• Sichuan peppercorns — Toast the peppercorns lightly in a dry skillet before crushing them to enhance their aroma and flavor.
• Chinese five-spice powder — If you don't have Chinese five-spice powder, you can make your own by combining equal parts ground cinnamon, cloves, fennel seeds, star anise, and Sichuan peppercorns.

Tips & Tricks

• For an extra kick of heat, add a few dried chili peppers to the tomato sauce.
• If you prefer a milder version, reduce the amount of chili paste or omit it altogether.
• Experiment with different types of ground meat, such as beef or chicken, for a variation in flavor.
• Serve the stuffed peppers with a dollop of sour cream or yogurt to balance the spiciness.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.

Serving advice

Serve the Liaoning-style Stuffed Peppers as a main course, accompanied by steamed rice or noodles. Garnish with fresh cilantro for a pop of color and added freshness.

Presentation advice

Arrange the stuffed peppers on a platter, drizzle some of the spicy tomato sauce over them, and sprinkle with chopped cilantro. The vibrant colors of the peppers and the aromatic sauce will make for an enticing presentation.