Stuffed Peppers Chinese Style

Stuffed Peppers Chinese Style


Chinese Stuffed Peppers are a common street snack in Southern China, however, they’re more commonly found in dim sum carts in the United States. The dim sum could also include delicacies like stuffed tofu or eggplant, which my mother used to make while I was growing up with garden-fresh green bell peppers from our backyard. All three items have become a dim sum cart staple for me in recent years.

According to where and how it is cooked, there are numerous ways to load tofu with peppers. Typically, one of three ingredients: ground shrimp, fish, or pork, will be used. Aside from the lighter texture, I chose to make this dish with shrimp purely out of pure love for all things shrimpy. I recommend using ground pork with a higher fat content for greater flavor and texture.

Bell peppers of any color, long spicy green peppers, cubanelles–you may use them all. This recipe includes green bell peppers and long green peppers, which we’ll show you in the images. Our garden has a few pepper plants; whenever they begin producing, I do not doubt that we will try many versions of this Chinese stuffed peppers meal!

Chinese filled peppers, unlike Western-style stuffed peppers, do not need to be baked or roasted to be served. Cooking the fragrant and silky fermented black bean sauce poured over the top is a one-pot recipe that requires pan-frying or a little braising (depending on the pepper you use).



  • 12 oz. of shrimp(340g, shelled and de-veined)
  • 2 scallions
  • 1 tsp. of salt
  • 2 tbsp. of vegetable oil
  • 1/2 tsp. of sesame oil
  • 1 ½ tbsp. of cornstarch
  • 2 tsp. of Shaoxing wine
  • Fresh ground white pepper
  • 3 pcs. of small bell peppers (6 long hot green peppers, or any pepper of your choice)
  • 1 tbsp. of oil


  • 1 tbsp. of oil
  • 1 clove of garlic (minced)
  • 1 tbsp. of whole fermented Black Beans
  • 1 tsp. of Shaoxing wine
  • 1 cup of chicken stock
  • ¼ tsp. of salt
  • ¼ tsp. of sugar
  • 1 tsp. of soy sauce
  • 1 tsp. of oyster sauce
  • 1 tbsp. of cornstarch (mixed into a slurry with 1 tablespoon water)


  1. Finely mince the shrimp using a cleaver or knife to form a smooth paste. This technique necessitates repeated chopping and folding of the shrimp paste while still in the chopping stage. Put the shrimp paste in a bowl and set it aside.
  2. The scallions should be minced. Half of the greens should go into the sauce. Pour 1 teaspoon salt, 2 tablespoons oil, half a teaspoon sesame oil, 1 1/2 tablespoons cornstarch, and 2 teaspoons Shaoxing wine over the shrimp and season with white pepper to taste. Beat the shrimp with a fork until it’s smooth and all the ingredients are evenly distributed.
  3. Cut the bell peppers in half lengthwise and then into thirds or fourths, depending on the size of the peppers. Take out the seeds. To remove the seeds from long spicy green peppers, just cut them in half lengthwise.
  4. The shrimp mixture should be level with the borders of each pepper segment when stuffed. Trim the peppers’ ends to ensure that they are flush with the filling and of the same height. The peppers will be simpler to cook if you do this.
  5. Stuffing-side down, drop the peppers into a wok or skillet that has been heated to medium-high heat. Cook for 2 minutes or until browned. For another 2 minutes, turn the peppers over and sear the bottoms, lowering the heat if they begin to burn. Switch the thin-skinned peppers to the serving platter if you’re using long hot green peppers or any other variety.
  6. For thick-fleshed, longer-cooking bell peppers, add an extra 2 tablespoons of water, cover, and steam for an additional 2 minutes or until just tender. Then place on a serving dish.
  7. In a wok over medium heat, combine the oil, garlic, and fermented black beans. Add the shaoxing wine and continue to stir-fry for a few more seconds. Pour in the remainder of the sauce ingredients (excluding the cornstarch slurry) and bring the mixture to a boil. Stir in the cornstarch slurry until the sauce is thick enough to coat the back of a spoon once it has reached a simmering stage. Serve the peppers with the sauce, which has been stirred with the scallions you saved earlier.

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