• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Simmered Stuffed Green Peppers

  • Recipe Submitted by on

Category: Vegetables

 Ingredients List

  • 4 Green peppers
  • 1/2 c Stock
  • 1/2 ts Salt
  • 1 ds Pepper
  • 1 tb Cornstarch
  • 1 tb Soy sauce
  • 1/4 c Water


3/4 lb Lean pork
2 Scallion stalks
1 tb Soy sauce
1/2 ts Salt
1/4 ts Pepper
1 ts Oil

3/4 lb Fish fillets
1 Scallion stalk
2 ts Cornstarch
1 tb Oil
2 tb Water
1/2 ts Salt
1 ds Pepper

1 c Carrots
1 c Onions
2 tb Oil
3 tb Catsup
1 ts Sugar
1/2 ts Salt
1 ds Pepper

1. Prepare any of the stuffing mixtures below.

2. With a sharp knife, cut the tops off peppers; then scoop out the seeds.
Stuff peppers with filling mixture; replace the tops as lids.

3. Stand stuffed peppers upright in a pan. Add stock, salt and pepper.
Bring to a boil, then simmer, covered, 1 hour.

4. Remove peppers, leaving liquids in pan. Then blend cornstarch, soy sauce
and cold water to a paste and stir in to thicken liquids. Pour sauce over
peppers and serve. VARIATION: After step 2, place peppers upright in a
heatproof bowl and steam 45 minutes. (See "How-to Section".) Omit steps 3,

1. Mince pork and scallion stalks.

2. Blend in the remaining ingredients. VARIATIONS: Reduce the pork to 1/2
pound. Add 1 slice smoked ham and 4 water chestnuts, both minced, 1
teaspoon sugar and 1 teaspoon cornstarch. Or add to the pork instead, the
following, all minced: 1/2 cup fillet of sole, 1/4 cup crabmeat, 4 dried
black mushrooms (soaked), and 1 scallion stalk, all minced. (In either
case, omit the pepper and oil.) FISH STUFFING:

1. Flake fish. Mince scallion stalk.

2. Blend in the remaining ingredients.

NOTE: Use haddock or halibut. VARIATION: Reduce fish fillets to 1/2 pound.
Add 1/4 pound shrimp, shelled, deveined, and minced. VEGETABLE STUFFING:

1. Shred carrots and onions.

2. Heat oil. Add carrots and onions and stir-fry to soften slightly (about
2 minutes). Then combine with the remaining ingredients.

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