Ingredients with Measurements:
- 4 large bell peppers
- 1 pound ground pork
- 1/2 cup cooked Lunggoi Katsa (Chinese fermented black beans)
- 1/2 cup cooked rice
- 1/4 cup chopped green onions
- 1 tablespoon minced garlic
- 1 tablespoon grated ginger
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Mixing bowl
- Baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cut off the tops of the bell peppers and remove the seeds and membranes.
3. In a large pot, bring salted water to a boil. Add the bell peppers and cook for 5 minutes. Drain and set aside.
4. In a mixing bowl, combine the ground pork, Lunggoi Katsa, cooked rice, green onions, garlic, ginger, soy sauce, sesame oil, sugar, salt, and pepper. Mix well.
5. Stuff the bell peppers with the pork mixture and place them in a baking dish.
6. Bake for 30-35 minutes or until the peppers are tender and the pork is cooked through.
7. Serve hot and enjoy!
Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Total fat: 15g
Saturated fat: 5g
Cholesterol: 70mg
Sodium: 600mg
Total carbohydrates: 26g
Dietary fiber: 5g
Sugar: 8g
Protein: 25g
Substitutions for ingredients:
- Ground beef or turkey can be used instead of ground pork.
- Cooked quinoa or couscous can be used instead of rice.
- Chopped cilantro can be used instead of green onions.
Variations:
- Add diced tomatoes or corn to the pork mixture for extra flavor and texture.
- Use poblano peppers instead of bell peppers for a spicier version.
- Top the stuffed peppers with shredded cheese before baking for a cheesy twist.
Tips and tricks:
- Make sure to cook the bell peppers before stuffing them to ensure they are tender.
- Use a spoon to remove the seeds and membranes from the peppers to avoid damaging them.
- Leftover stuffed peppers can be stored in the refrigerator for up to 3 days.
Storage instructions:
Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the stuffed peppers in a microwave-safe dish and microwave on high for 1-2 minutes or until heated through.
Presentation ideas:
Serve the stuffed peppers on a bed of rice or quinoa for a complete meal.
Garnishes:
Garnish with chopped cilantro or green onions for a pop of color and flavor.
Pairings:
Pair with a side salad or roasted vegetables for a balanced meal.
Suggested side dishes:
- Roasted broccoli
- Grilled zucchini
- Caesar salad
Troubleshooting advice:
- If the pork mixture is too dry, add a splash of chicken broth or water to moisten it.
- If the peppers are not tender after baking, cover the baking dish with foil and bake for an additional 10-15 minutes.
Food safety advice:
- Make sure to cook the pork to an internal temperature of 160°F to ensure it is safe to eat.
- Wash your hands and all utensils thoroughly before and after handling raw meat.
Food history:
Lunggoi Katsa is a traditional Chinese ingredient made from fermented black beans. It is commonly used in Chinese cuisine to add a salty and umami flavor to dishes.
Flavor profiles:
The Lunggoi Katsa adds a salty and umami flavor to the pork mixture, while the bell peppers provide a sweet and slightly bitter taste.
Serving suggestions:
Serve the stuffed peppers hot with a side of rice or quinoa for a complete meal.
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