Stuffed Capsicum in Asian Fushion

This dish reminds me of home. Mum used to make it frequently when we were growing up. It takes approx. 30 min and great for a lazy weekend dinner with a glass of Gewerstemeiner / Pinot Grigio or Pinot Noir.

What you need:
6 Large long capsicum (aka pepper) – I like a combo of green, red
500g Mince Pork or any meat of your choice
1T Mince ginger
1/2 Corn Flour
1/2 Grounded white pepper
pinch of salt
t soy sauce
1t sesame oil
4 Stalks of shallots (chopped finely)

4 Star anise
1.5 T Soy sauce
1T Brown sugar
Water (enough to cover the capsicum)
Approx. 30 tooth picks
Some slices of ginger, chilli powder if desired

1. Mixed the stuffing well, and use your hand to really work the mixture till it’s smooth and sticky.

2. Cut the capsicum 3 cm from the head carefully without changing the form (using it as the hat). Clean the cavity of the capsicum and put the stuffing in. (i find using the chopsticks is better for long reach). Making sure the hat is also stuffed.

3. After stuffing the capsicum, use the toothpicks to keep the two parts of the capsicum together. (see the pic). Continue with the rest of the 5 other capsicums.

4. Place the stuffed capsicums in a deep saucepan and pour the water until the capsicums are just submerged. Put the rest of the ingredients in – star anise, soy sauce, sugar, ginger. Lid’s on. Stew for 20 min on medium heat or until the capsicum is slightly tender. 

Ready to serve, good with rice.


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