Making Chinese stuffed peppers does not relate to the temperature or the climate prevailing outside. This is excellent to enjoy at any time or any day. Additionally, do you love those impeccably sweet and spicy sauces? These Asian-inspired stuffed peppers are 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 understand you; here, you can find the possible substitutions and 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 taste different(like this turkey stuffed peppers), 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 primary task required.
Customizable. Depending on your preference, you can make this with ground chicken, ground red meat, or vegan cauliflower rice. 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, it is a perfect healthy addition to spin the regular recipe to more of an Asian style. These are available as firm and light tofu; I have used the firm tofu in these Chinese stuffed pepper recipes. However, feel free to use your favorite.
Mushroom. A fabulous low-carb option, this sweet and spicy Chinese stuffed pepper recipe turns out to be the most sorted. Thinking of the type of mushroom to use? 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 green vegetables like spinach, Swiss chard, collard green, and kale are some to choose from.
Soy sauce. A star ingredient you can never skip, it has a distinct umami flavor that tastes sweet, salty, and sour. Has a good amount of salt; you don't need to add salt explicitly.
Rice wine vinegar. A flavor booster delivers the authentic Chinese flavors we have experienced in the restaurants.
Chili garlic sauce. It's a mixture of ground chili and garlic. Provides the filling with a spice kick. You may swap with Sriracha sauce as a substitution.
How to make it?
Prepping. Keep the ingredients ready for making the vegan filling for Chinese stuffed peppers. Drain the excess water in the tofu’s package and make them into crumbles using a fork.
Saute. In a sauté pan, stir in vegetable oil minced garlic, and sliced mushroom. Saute until the 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 on 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. It's so hot with salads or with fries.
How to serve?
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 fits well with stuffed peppers besides crispy outside and soft inside fries? Any sauteed potatoes or sweet potatoes also work fine here.
Green beans. Serving peppers in a bed of sauteed Chinese green beans would be fantastic.
How to store?
Refrigerator. Store the leftover or excess Chinese stuffed peppers in an air-sealed container in the fridge. it is good to use for up to 3 days.
Freezer. Store the leftover stuffed peppers in aluminum foil to avoid the freezer bites. Carefully seal all the sides and store them in an airtight bag or container.
To thaw. Leave these in the refrigerator overnight.
Reheat. Reheat oven to 450 Fahrenheit until it’s warm, or microwave gently.
Ground meat. Make these Chinese stuffed peppers authentic by swapping tofu and mushrooms with ground beef or pork.
Vegetables. Shredded cabbage, and cauliflower rice on grated carrots are some of my suggestions if you are looking for more vegetable options.
Other peppers. I have made this stuffed pepper with cubanelle peppers(that has mild heat). Depending on your spice level, you may swap it with jalapeno, poblano, or different lengthy chili pepper varieties.
Eggplants. For the same recipe, use eggplants instead of peppers. This is another interesting, popular alternative dish.
Spicy. Want to spice up the filling? Add sriracha sauce.
Sweet. Add honey to make it sweet and spicy.
Printable recipe card
Chinese stuffed peppers
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.
- Refrigerate the leftover in an air-sealed container in the refrigerator to use within 3 days.
- Freeze 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 oven to 450 Fahrenheit until it’s warm or microwave gently.
- Lentil stuffed peppers
- Peanut butter stuffed jalapenos
- Tofu stuffed peppers
- Goat cheese stuffed mini peppers
Recommended tools for making this recipe
Wok. Though any deep pan works fine for this recipe, this one is convenient.
Chef's Knife. Useful for slicing open your peppers and chopping up your ingredients for the filling.
Measuring spoons. This simple tool is great for storing and handling.