Ingredients with Measurements:
- 6 bell peppers, tops removed and seeded
- 1 lb ground pork
- 1/2 cup hae ko (fermented shrimp paste)
- 1/2 cup diced onion
- 1/2 cup diced celery
- 1/2 cup diced carrots
- 1/2 cup cooked rice
- 1 tbsp vegetable oil
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large pot of boiling water, blanch the bell peppers for 3-4 minutes until slightly softened. Remove from the water and set aside.
3. In a large skillet, heat the vegetable oil over medium-high heat. Add the ground pork and cook until browned, breaking it up into small pieces as it cooks.
4. Add the diced onion, celery, and carrots to the skillet and cook until softened, about 5-7 minutes.
5. Stir in the hae ko and cooked rice, and season with salt and pepper to taste.
6. Stuff each bell pepper with the pork mixture and place them in a baking dish.
7. Bake in the preheated oven for 20-25 minutes until the peppers are tender and the filling is heated through.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 290
Fat: 12g
Carbohydrates: 24g
Protein: 20g
Substitutions for ingredients:
- Ground beef or turkey can be used instead of ground pork.
- Any type of cooked rice can be used.
Variations:
- Add diced tomatoes or tomato sauce to the filling for a more saucy dish.
- Top the stuffed peppers with shredded cheese before baking.
Tips and tricks:
- To make the peppers stand upright in the baking dish, slice a small piece off the bottom of each pepper to create a flat surface.
- Leftover filling can be used as a topping for baked potatoes or mixed with scrambled eggs for breakfast.
Storage instructions:
Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stuffed peppers in the microwave or oven until heated through.
Presentation ideas:
Serve the stuffed peppers on a bed of rice or with a side salad.
Garnishes:
Garnish with chopped fresh herbs such as parsley or cilantro.
Pairings:
Serve with a glass of red wine or a cold beer.
Suggested side dishes:
- Roasted vegetables
- Garlic bread
- Mashed potatoes
Troubleshooting advice:
- If the peppers are not standing upright in the baking dish, use toothpicks to secure them in place.
Food safety advice:
- Make sure the ground pork is cooked to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
Hae ko is a traditional ingredient in Southeast Asian cuisine, particularly in Cambodia and Vietnam. It is made by fermenting shrimp with salt and rice.
Flavor profiles:
The hae ko adds a savory and slightly sweet flavor to the dish, while the bell peppers provide a fresh and slightly sweet taste.
Serving suggestions:
Serve the stuffed peppers as a main dish for dinner or as a hearty lunch.
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Region: Korean