Making Chinese stuffed peppers does not relate to the temperature or the climate prevailing outside. This is excellent to enjoy any time or any day. Additionally, do you love those impeccable sweet and spicy sauces? These Asian-inspired stuffed peppers handcrafted especially for you.
These Chinese stuffed peppers are made with universally available and easy to find ingredients such as corn, mushroom, tofu, soy sauce, and chili garlic sauce.
Have a concern about an ingredient? We can understand you, here you can find the possible substitutions and also more customizations for these sweet and spicy Asian stuffed peppers below.
Give the classic stuffed pepper recipe a glassy makeover that transforms into an easy delicious meal or a hearty appetizer like this Chinese French fries.
With a few alterations to make each spicy stuffed pepper tastes different, serve the family with the dim sum style Chinese food.
About Chinese stuffed peppers
Easy. The filling demands minimal processing steps that involve simple tossing and mixing, as in this Spicy garlic edamame. Keeping all the ingredients ready is the major task required.
Customizable. You can make this with ground chicken ground red meat or vegan cauliflower rice depending on your personal. The delicious sweet and spicy sauce makes every variation a trustworthy family recipe.
Personal Satisfaction. Making a new fusion recipe is a stress buster and a fun kitchen activity. Confidence and satisfaction are a few rewards for achieving a successful recipe.
Tofu. Considered as one of the protein-rich vegan sources. Plus, a perfect healthy addition to spin the regular recipe to more of Asian style. These are available as firm and light tofu, I have used the firm tofu in these Chinese stuffed peppers recipe. However, feel free to use your favorite.
Mushroom. A fabulous low-carb option, this sweet and spicy Chinese stuffed pepper recipe turns out the most sorted. Thinking of the type of mushroom to use? literally, you can select any edible mushroom to throw in here.
Corn. Added for balancing the soft more structure of mushroom and tofu. Yes, that texture! Every bite of Chinese stuffed pepper has layers of textures and a bundle of tastes.
Greens. The fiber-rich star ingredient gives a satisfying final look. The greens like spinach, Swiss chard, collard green, kale are some to choose from.
Soy sauce. A star ingredient that you can never skip, has a distinct umami flavor, tastes sweet, salt, and sour. Has a good amount of salt, don't need to add salt explicitly.
Rice wine vinegar. A flavor booster delivers the real Chinese flavors, that we have experienced in the restaurants.
Chili garlic sauce. It's a mixture of ground chili and garlic. Provides the filling a spice kick. You may swap with Sriracha sauce as a substitution.
How to make it?
Prepping. keep on the ingredients are ready for making the vegan filling for Chinese stuffed peppers. Drain the excess water in the tofu’s package, make them into crumbles using a fork.
Saute. In a saute pan stir in vegetable oil minced garlic and sliced mushroom. Saute until mushroom becomes soft and tender.
Add-in. Now toss the scrambled tofu, soy sauce, chili garlic sauce, rice wine vinegar, and chopped greens. Toss for a minute and medium heat.
Stuff. Now fill in the papers with the tofu stuffing.
Bake. Play State tray the top rack and bake for 8 minutes at 400 degrees Fahrenheit. Then set the oven to broiler mode for 2 minutes or until it is crispy at the top.
Serve. So hot with salads or with fries.
How to serve?
Dipping sauce. Classic and most important of all side dishes for Chinese stuffed peppers. My personal choices are Sriracha aioli, Boom Boom sauce.
Salad. If you have a family member who does not prefer the hot peppers try giving them a cold salad or coleslaw. Thinking of spicing a little bit, look into spicy kale salad and cucumber mango salad.
Fries. What else can fit well with stuffed peppers other than crispy outside and soft inside fries? Any simply sauteed potatoes or sweet potatoes and also work fine in here.
Green beans. Serving peppers in a bed of sauteed Chinese green beans would be an awesome idea to consider.
Bread. You love bread and wondering would it perfect to pair with peppers, you're right this combos achieves excellent remarks from everyone with spicy garlic bread, pesto garlic bread.
Asian side dish. Planning for an Asian style platter, serve these spicy Asian cabbage salad, honey sriracha shrimp.
How to store?
Refrigerator. Store that leftover or the excess Chinese stuffed peppers in an air-sealed container in the refrigerator. it is good to use up to 3 days.
Freezer. To avoid the freezer bites, store the leftover stuffed peppers aluminum foil. Carefully seal all the sides and then store them in an airtight bag or container. To thaw leave these in the refrigerator overnight.
Reheat. Reheated oven at 450 Fahrenheit until it’s warm or microwave gently.
Ground meat. Make these Chinese stuffed peppers more authentic by swapping tofu and mushroom with ground beef or pork.
Vegetables. Shredded cabbage, cauliflower rice come on grated carrot are some of my suggestions if you are looking out for more vegetable options.
Other peppers. I have made this stuffed pepper with cubanelle peppers(that has mild heat). You may swap it with jalapeno, poblano is other long chili pepper varieties depending on your spice level.
Eggplants. For the same recipe, but use eggplants instead of peppers. This is another interesting popular alternative dish.
Spicy. Want to spice up the filling? Add sriracha sauce why make mixing up other sources in this recipe.
Sweet. Add honey to make sweet and spicy.
Printable recipe card
Chinese stuffed peppers
- 4 cubenelle peppers or any long chili peppers
- 1 tablespoon vegetable oil
- 1 tablespoon garlic minced
- ½ cup mushroom
- ½ cup corn
- 1 cup firm tofu crumbled
- ½ cup spinach/chard
- 1 tablespoon soy sauce
- ½ teaspoon rice wine vinegar
- 1 teaspoon chili garlic sauce or to suit your heat preference
Roasting the pepper
- Preheat 350 degrees Farenheit.
- Divide the peppers into halves. Remove the seeds if you tone down the heat.
- Arrange them in a baking sheet, and bake them for 20 minutes or until it turns tender. And set aside.
For the filling
- Meanwhile, place a pan over medium heat, add vegetable oil, minced garlic, and sliced mushroom.
- Saute until mushroom becomes tender.
- Now add crumbed tofu and corn. Saute for a minute.
- Turn off the heat, and add soy sauce, chili garlic sauce, and rice wine vinegar. Combine well. And set aside.
Assmebling and baking
- Scoop the filling mixture and stuff them inside each half of the peppers.
- Arrange them in the same tray without crowding and bake for 15 minutes.
- Take them out from the oven, drizzle sriracha sauce and serve hot.
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- Peanut butter stuffed jalapenos
- Tofu stuffed peppers
- Goat cheese stuffed mini peppers
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