Sweet and Sour Stuffed Peppers…

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by Hickmans Slim Kitchen

A great way to add more vegetables into your meals is by using a vegetable you can stuff, in this case peppers. And incorporating all those Chinese flavours into your dish too. Delicious.

Serve as a main meal or as a delicious side dish to other Chinese cuisines. You can also add meat like chicken or pork to this if you wish and any vegetables you like, mushrooms are popular in Chinese dishes.

Some recommended items from our kitchen to make this dish…

  • Double sided dry and liquid measuring spoons for times when you need to measure both liquid and dry ingredients.
  • A decent set of knives for chopping, with a knife sharpener which is always handy.
  • I love gadgets but you can often find some that don’t work, however this pineapple corer is ace, simple to use too.
  • A big time saver for chopping veg with a veg chopper, from onions to carrots this is a god send to chop quickly.

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Sweet & Sour Stuffed Peppers

Serves 4

  • 8 bell peppers in various colours, these will be the ones we stuff so pick the largest and most uniform in shape.

The filling:-

  • 3 bell peppers of varying colours, deseeded and thinly sliced
  • 2 carrots, cut into small matchsticks
  • 6 spring onions, thinly sliced
  • Handful of frozen peas
  • Handful of frozen sweetcorn
  • 1 pineapple, peeled, cored and diced
  • 2 garlic cloves, crushed
  • 300g long grain rice, rinsed under cold water to release the starch

Sauce:-

  • 500g passata
  • 2 tablespoons tomato puree
  • 1 tablespoon lime juice
  • 2 tablespoons sweetener
  • 1 tablespoon rice wine vinegar
  • 3 tablespoons light soy sauce
  • 250ml sugar free orangeade or lilt (in our opinion lilt is better but personal preference)
  • 2 tablespoons sweet chilli sauce
  • 2 tablespoons pineapple jam
  • ½ teaspoon ground ginger
  • 2 tablespoon cornflour mixed with 1 tablespoon cold water

METHOD:

  1. Cook the rice according to the packet instructions, drain any water left in the pan and set aside.
  2. Preheat the oven to 180°C.
  3. Cut the tops off the bell peppers that you are going to be stuffing and carefully remove the seeds and any white fleshy bits, put the peppers on a baking tray upside down and roast for 15 – 20 minutes turning half way and cooked until soft and browned.
  4. Meanwhile in a wok fry the sliced peppers, carrots, spring onions, garlic, peas and sweetcorn with a little water until softened and cooked to your tastes (we keep ours slightly crunchy but that is personal preference).
  5. Add all the sauce ingredients to another pan and bring to the boil, simmer until thickened.
  6. Stir the veg through the rice and then pour in the sauce (you may not need all the sauce) and give a good stir.
  7. Stir through the pineapple and stuff each pepper with the rice mix, place back in the oven for 5 – 10 minutes to heat everything through.
  8. Serve immediately.

NOTES:

  • Any leftover sauce can be stored in an airtight jar and used another day and lasts up to a week in the fridge.