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Easy stuffed bell peppers with savory pork fillings that are full of flavors, healthy and make a wonderful weeknight dinner. Serve over a tomato red pepper sauce and rice for a completed extraordinary dinner.
Stuffed peppers are what dinner dreams are made of – especially when savory pork filling and juicy tomato sauce base joins the party. May I introduce this Vietnamese version of stuffed bell peppers that are spicy, savory, and has become a satisfying, delicious meal in our family.
This recipe required a little effort because of the stuffing and chopping but it’s still do-able on a busy weeknight. You only need a few ingredients on hand to make this happened. The filling is ground pork but if you’re not a huge fan of pork, switch it up with ground chicken or turkey. These bell peppers are protein packed, tendered and when served over a spoonful of that yummy sauce. You’ve just transformed boring bell peppers to delicious stuffed peppers dinner.
Also not to mention the pungent, full of texture sauce. It’s hearty, comforting and delicious.
Our Vietnamese version usually serves with jasmine rice on the side. But a side salad or roasted veggies would be nice also.
These stuffed peppers are over the top and delivers such astonishing kick of flavors: flavorful sauce, savory and juicy filling. I guaranteed it’ll be a repeat on your weeknight dinner rotations.
Vietnamese Stuffed Bell Peppers
A classic Vietnamese recipe, these stuffed bell peppers are savory and satisfying with ground pork mixture and a delicious tomato sauce.
- 3 large bell peppers (about 1.2lbs)
- 1 lb ground pork
- 4 cloves garlic (minced)
- 1 small shallot (diced)
- 1 tablespoon vegetable oil
- 1/2 teaspoon each salt, pepper & garlic powder
- 1 teaspoon oyster sauce
- 1 teaspoon sugar
- 1/2 cup mozerella cheese
- 1 tablespoon olive oil (for the baking dish)
- 2 small plum tomatos (diced)
- 1 tablespoon vegetable oil
- 1/2 sweet onion (diced)
- 1 tablespoon sugar
- 1 cup chicken broth (or water)
- 2 tablespoons ketchup
- 1 tablespoon fish sauce
- 1/2 teaspoon sriracha sauce (optional)
Preheat oven to 350 degrees.
Cut the top of the peppers. Remove and discard the stem, finely chop the top to add with tomato sauce later. Scoop out the seeds and set aside.
Heat oil in a large skillet over medium heat. Once hot, add in garlic, shallot until fragrant. Add in ground pork, season with salt, pepper, garlic powder, oyster sauce and sugar. Use a spatula to break up the lumps, until the meat is cooked through, about 6 minutes. Remove from heat.
Pour some water on the bottom of the baking dish, about 1 cup. Fill each peppers with the meat mixture, press down the meat mixture gently to remove some excess water. Place the peppers cut side up on the baking dish. Drizzles with some olive oil. Cover with foil and bake for 30-40minutes, until peppers are soften.
Remove foil, top off with cheese and bake for another 3 minutes, until cheese is melted.
Sauce: Wipes off excess water from the skillet. Heat oil over medium heat, add in onion, left over peppers, diced tomatoes and cook until soften. Pour in broth and season with fish sauce, sugar, ketchup and sriracha to taste. Transfer the mixture to a blender and blend until smooth.
Remove peppers from the oven, let cool and transfer to a serving plate. Pour some tomato sauce over, top with more cheese and cilantro. Serve with rice. Enjoy!