Stuffed Long Green Peppers
Green Pepper stuffed with juicy, tender and tasty pork!
They're tender, moist and full of flavor!
- 2 lbs Ground Pork
- 6 Long Green PepperAKA Hatch Chile Pepper
- 2 tbsp. Light Soy SauceFor marinating the pork
- 2 tbsp. Cooking WineFor marinating the pork
- 2 pinches SaltFor marinating the pork
- 1 tsp. White SugarFor marinating the pork
- 1 tbsp. Olive Oil
- 1 tbsp. Light Soy Sauce
- 1 cup Water
- 1.5 tsp. White Sugar
- 1 pinch Salt
To deseed peppers, press down then pull out the stem, core and seeds.
Rinse it under running water, using one chopstick to scoop out any straggling seeds. This way that we can keep the intact peppers instead of cutting it from side to deseed.
Once it’s done, place them on the paper towel to soak up excess water on the surface.
Add 1 tbsp. of olive oil in a pan/wok, keep it on medium heat. Place all the peppers in it, let them cook for about 3 to 4 minutes without moving until the skin slightly burnt or a little brown look.
Then flip them over to fry the other side for 3 to 4 minutes.
As long as the meat at the top of peppers is firm, now that we can move on to the next step.
* Tips: I used an oil screen to prevent the oil from splattering out.
Add Sauce to Cook
Add below sauce:
- 1 tbsp. of light soy sauce
- 1 cup of water
- 1.5 tsp of white sugar
- A pinch of salt.
Turn up the heat to high, bring it to boil then cover with the lid. Let it cook for 5 minutes.
Then remove the lip and keep it on high heat, let the sauce absorb further. When you start to see big bubbles appear and the sauce is thicker and darker, you can remove from heat.