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Stir Fry Stuffed Bell Peppers

Tri-Colour Stuffed Bell Pepper Stir Fry ( 雞醬煎釀三色椒 )

A twist to the classic stuffed bell pepper recipe
5 from 1 vote
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Servings 3

Ingredients
  

  • 1½ Bell Peppers ( 1/2 Red Bell Pepper, 1/2 Yellow Bell Pepper, 1/2 Orange Bell Pepper) Colours based on your preferences
  • 450 g Fish Paste 1 box
  • 227 g Canned Pineapple
  • 1 Green Onion
  • 1 tsp Sugar
  • ½ cup Cornstarch *approximately
  • 1 clove Garlic
  • 1 pinch White Pepper Powder
  • 3 tbsp Chicken Sweet Chili Sauce
  • 1 tbsp Mirin
  • 2 tbsp Water
  • 2 tbsp Oil
  • 1 tbsp Sesame Oil

Instructions
 

  • Wash all bell peppers. ( Do not wash the insides) Use paper towels to pat dry.
  • Cut into even pieces and remove seeds
  • Cut green onion into small pieces and mince garlic
  • Add green onion, white pepper powder and garlic into fish paste
  • In another bowl , mix chicken sweet chili sauce ,mirin, sesame oil, sugar and water.
  • Sprinkle a thin layer of cornstarch to each bell pepper piece.
  • Stuff the fish paste mixture into each individual bell pepper piece
  • Put dish into refrigerator for 30 minutes (This allows the fish paste to harden just enough to make it easier for pan-fry)
  • In a pan on medium heat, add 2 tablespoons of oil and pan fry each side evenly and place onto a plate temporarily. Start with placing the fish paste side on the pan first. Fry until fish paste is golden brown.
  • Then, pour the chicken sweet chili mixture into the pan and add canned pineapple on medium heat until it bubbles
  • Lastly, add the stuffed peppers into the sauce and mix evenly. Close the lid and let it simmer for 1 minute on low heat until fish paste is fully cooked.
  • Mix and serve when fully cooked

Notes

To save time, purchase canned pineapple in tidbits/chunks instead of slices.