Stuffed Chili Peppers

Stuffed Chili Peppers (Simplified Chinese: 青椒酿肉; Traditional Chinese: 青椒釀肉; Pinyin: Qīng jiāo niàng ròu; also stuffed green peppers; related presentations include 虎皮尖椒酿 / tiger-skin stuffed chilies) are fresh peppers filled with seasoned minced pork (sometimes fish paste), then pan-fried, shallow-fried until blistered, and often braised in a light sauce. The dish sits in the wider Chinese niang (酿, stuffed) vegetable family. It is related to but not the same page as Hakka/SE Asian Yong Tau Foo (酿豆腐 and mixed stuffed tofu/veg platters), and it is distinct from Stuffed Bitter Melon (苦瓜酿). Soft claims that one province alone owns all stuffed peppers are folk.

Characteristics

Blistered green or pointed chilies with savory meat filling; sauce may be lightly sweet-savory or garlic-forward; tiger-skin variants show mottled blistered skins.

Ingredients (overview)

Green peppers or pointed chilies, minced pork, aromatics, optional fish paste; oil for frying; light braising sauce. Overview only.

History and culture

Common home-style and banquet vegetable-meat plate across several Chinese kitchens; English menus say "stuffed peppers," "stuffed chili," or "pork-stuffed green pepper." See Yong Tau Foo and Stuffed Bitter Melon.

Serving and variations

Shared main with rice. See Yong Tau Foo and Stuffed Bitter Melon.

See also

• Tiger Skin Peppers
• Yong Tau Foo
• Stuffed Bitter Melon
• List of dishes (A-Z)