Pork Dumpling Stuffed Peppers

  • PREP: 35min

  • COOK: 60min

  • SERVES: 4

  • PREP: 35min

  • COOK: 60min

  • SERVES: 4

  • Pork

Part dumpling, part stuffed pepper. What’s not to love? Instead of your standard Tex-Mex or Italian style stuffed pepper, experiment with this fragrant, umami version with ground pork, mushrooms, rice, and toasted sesame oil. Perfect for stuffing (pardon the pun) into your lunchbox before work.

Ingredients (16):

  • 1 pack ButcherBox Ground Pork
  • ½ c brown jasmine rice
  • 1 c water
  • 4 large or 6 small red, yellow or orange peppers
  • 1 bunch scallions, thinly sliced
  • 2 c napa cabbage, shredded
  • 1 ½ c shiitake mushrooms, medium dice
  • 3 cloves garlic, minced
  • 1 tsp sesame oil
  • 1 tsp olive oil
  • 2 Tbsp mirin
  • ¼ c hoisin sauce
  • ¼ c tamari
  • 1 tsp fish sauce
  • 1 tsp ginger, grated
  • 1 tsp kosher salt

Directions:

  1. Preheat oven to 350°F.
  2. Cook rice in saucepan for 20 min, or until water has been absorbed. You want the rice to be al denté because it will finish cooking in step 7. Set aside and let cool.
  3. Cut the top off of the peppers (do not discard) and remove core. Rub peppers with olive oil, salt and pepper.
  4. Place peppers in a baking dish standing upside down and bake for 15 min.
  5. Preheat sauté pan, and add sesame and olive oils. Once oil is hot, add mushrooms and garlic, then sauté for 2 min. Add mirin and sauté for 1 more min. Remove from heat and let cool.
  6. Combine remaining ingredients (including ground pork and rice) and mushrooms in a mixing bowl.
  7. Stuff cooled peppers with pork filling. Cover stuffed pepper with the pepper top from step 3 and bake for 1 hr, or until meat thermometer inserted into pepper reads 165°F. Let cool 5 min before enjoying.

Happy Eating!

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