Vietnamese Recipes

Stuffed Bell Peppers

Posted by Emily Pham on

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Stuffed Bell Peppers Recipe

Stuffed Bell Peppers

Print Recipe Pin Recipe
Course Main Dish
Cuisine Vietnamese
Servings 8 Stuffed Bell Peppers

Ingredients
  

  • 4 Whole Bell Peppers Cut in half - Choose any colors
  • 1 Tablespoon Vegetable Oil

For the meat mixture :

  • 1 Pound Ground Pork
  • 1/2 Tablespoon Fish Sauce
  • 1/2 Tablespoon Maggi Seasoning
  • 1/2 Tablespoon Oyster Sauce
  • 1 Teaspoon Totole Chicken Flavor Base Mix
  • 1/2 Teaspoon Garlic Salt
  • 1/8 Teaspoon Black Pepper
  • 1/4 Cup Shredded Black Fungus Mushrooms Equals 3 tablespoons chopped
  • 1 Bunch of Vermicelli Bean Thread Noodles Only need to use one third of the bunch or about 1/2 cup of cut noodles
  • 3 Garlic Cloves Minced - Equals 1 tablespoon + 1 teaspoon minced garlic
  • 1 Shallot Equals 2 tablespoons chopped shallots
  • 2 Tablespoons Chopped Green Onions Top green section of green onions only

Serve with:

  • White Rice
  • Soy Sauce With Chopped Thai Chilis

Instructions
 

  • Fill a kettle with water and bring it to a boil.
  • Place the shredded black fungus mushrooms in a boil and pour in the hot water. Soak the mushrooms for 10 minutes. Drain in a colander. Give it a quick rinse. Then squeeze the mushrooms to remove excess water. Chop into smaller pieces and set aside.
  • Place the vermicelli bean thread noodles in a bowl and pour in the hot water. Soak for 15 minutes. Drain in a colander. Then cut into 1/2 inch sections. Set aside.
  • Place the ground pork in a bowl and add in the fish sauce, maggi seasoning, oyster sauce, totole chicken flavor base mix, garlic salt, and black pepper. Mix to combine.
  • Then add in the chopped black fungus mushrooms and cut vermicelli bean thread noodles. Mix to combine.
  • Also add in the minced garlic, chopped shallots and chopped green onions. Mix well.
  • Marinate for 30 minutes. Set aside.
  • Cut the bell peppers in half. Cut around the stem to remove it from the top half.
  • Also remove the seeds and membranes on the inside of the bell peppers.
  • Cut a small hole on the bottom half of the bell pepper so that the meat can cook throughly.
  • Then lightly stuff the bell peppers.
  • In a saute pan on Medium High heat pour in the cooking oil.
  • Once the oil is hot place the bell peppers face down into the pan. Cover with a lid and cook for about 3 minutes or until the top of the meat has browned.
  • Remove the bell peppers from the pan and drain the liquid at the bottom of the pan. Do not need to wipe the pan clean.
  • After draining the liquid return the bell peppers to the pan facing up this time and reduce the heat to Medium Low. Cover with the lid and cook for about 7-8 minutes or until the bell peppers are as tender as you like them. You are now done!
  • Skip this next step if the top of your meat is already nicely browned. If in the beginning the top of the meat did not brown then drain the pan once again. Place the bell peppers over face down. Turn the heat to high, cook uncovered for about 1-2 minutes and it should give you a nice brown top on your bell peppers. Skip this step if the top of you bell peppers are already nicely browned.
    Stuffed Bell Peppers Recipe
  • Serve with white rice and a side of soy sauce with chopped thai chilis.

Notes

All of the these ingredients can be purchased through my website.

Just to the the "Shop With Emily" section at the top of this website !

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