Chiuchow-style Stuffed Bell Peppers

Ingredients

While the original Bosnian Saganlija is typically made with lamb or beef, the Chiuchow-style Stuffed Bell Peppers recipe incorporates ground pork as the main protein. The spices and seasonings are also adjusted to reflect the distinct flavors of Chiuchow cuisine. Additionally, the cooking technique is modified to ensure the peppers retain their crispness, which is a characteristic of Chiuchow dishes. We alse have the original recipe for Saganlija, so you can check it out.

• 4 large bell peppers, any color 4 large bell peppers, any color
• 300g (10.5 oz) ground pork 300g (10.5 oz) ground pork
• 1/2 cup cooked rice 1/2 cup cooked rice
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 teaspoon sesame oil 1 teaspoon sesame oil
• 1/2 teaspoon white pepper 1/2 teaspoon white pepper
• 1/4 teaspoon five-spice powder 1/4 teaspoon five-spice powder
• 1/4 cup green onions, finely chopped 1/4 cup green onions, finely chopped
• 1/4 cup cilantro, finely chopped 1/4 cup cilantro, finely chopped
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 15g, 3g
• Protein: 20g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Cut the tops off the bell peppers and remove the seeds and membranes.
3. 3.
   In a large bowl, combine the ground pork, cooked rice, minced garlic, grated ginger, soy sauce, oyster sauce, sesame oil, white pepper, five-spice powder, green onions, and cilantro. Mix well.
4. 4.
   Stuff the bell peppers with the pork mixture, pressing it down gently.
5. 5.
   Heat vegetable oil in a skillet over medium heat. Place the stuffed bell peppers in the skillet and cook for 5 minutes, until the bottoms are lightly browned.
6. 6.
   Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the bell peppers are tender and the filling is cooked through.
7. 7.
   Serve hot and enjoy!

Treat your ingredients with care...

• Bell peppers — Choose bell peppers that are firm and have a vibrant color. The peppers should be large enough to hold the stuffing without splitting.
• Ground pork — Opt for lean ground pork to reduce the fat content of the dish. Make sure the pork is thoroughly cooked before stuffing the peppers.
• Five-spice powder — If you don't have 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 a spicier version, add a pinch of chili flakes to the pork mixture.
• Serve the stuffed bell peppers with a side of steamed jasmine rice for a complete meal.
• If you prefer a vegetarian option, substitute the ground pork with crumbled tofu or cooked quinoa.
• Experiment with different colored bell peppers to add visual appeal to the dish.
• Leftover stuffed bell peppers can be refrigerated and enjoyed as a cold appetizer the next day.

Serving advice

Serve the Chiuchow-style Stuffed Bell Peppers as a main course accompanied by steamed rice or as an appetizer for a larger meal. Garnish with additional chopped green onions and cilantro for a fresh burst of flavor.

Presentation advice

Arrange the stuffed bell peppers on a platter, ensuring they are upright and visually appealing. Drizzle a small amount of soy sauce over the peppers for an attractive finishing touch. Serve with a side of steamed rice and garnish with fresh cilantro leaves.