Stuffed Jalapeño Peppers

These Pork and Scallion Stuffed Jalapeño Peppers feature a delicious sweet and spicy glaze of Oyster Sauce, Rice Wine and Chili Oil.

The filling for these Stuffed Jalapeño Peppers is nothing more complicated than a simple mix of seasoned ground Pork with chopped Scallion, and a little Garlic. It is the sauce that really makes this dish sparkle. It is composed of Oyster Sauce, Rice Wine with Chili Oil, and is sweet enough from the Oyster Sauce that it really needs no added Sugar.

Ingredient Notes for Stuffed Jalapeño Peppers

The Recipe Card below calls for Jalapeño Peppers. These are fairly mild and are an especially good size for stuffing. You can substitute for any other sort of Chili you like, or may even wish to use baby Bell Peppers instead.

The Recipe Card also calls for Chili Oil, and it is this that adds the sparkle to the sauce for this dish. Chili Oil is available commercially and can be found in many mainstream Supermarkets as well as Asian grocery stores. Alternatively, you can prepare it yourself using my Basic Chili Oil Recipe.

By the way, the garnish I have used for this dish, and visible in the above picture, consists of Dried Red Chili Shreds. If those are not available to you, thin rings of chives or scallion would be attractive.

How to make Stuffed Jalapeño Peppers

First, mix together the pork, scallion, garlic, soy sauce and pepper, stirring well, and then let this sit for at least 30 minutes.

Cut the Jalapeño peppers in half and make ‘canoes’ out of them. Then stuff the pork mix into each half.

Stir together the Oyster Sauce, Rice Wine and Chili Oil and set aside for the moment.

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Heat a little oil in a pan over moderate heat and add the stuffed peppers, skin side down. When the undersides are nicely seared, turn the peppers over and cook until nicely browned and cooked through. I find it helpful to cover then pan and add the occasional splash of water to get a little steam going.

Finally, add in the sauce mix and let it cook down a little until syrupy. Plate the peppers for service and spoon a little of the sauce over top.

Your Recipe Card:

Print Recipe

Stuffed Jalapeño Peppers

Jalapeño Peppers stuffed with Pork and Scallion really shine with a delicious sweet and spicy glaze of Oyster Sauce, Rice Wine, and Chili Oil

Prep Time20 minutes mins

Cook Time15 minutes mins

Course: Appetizer, Dim Sum, Starter

Cuisine: Chinese

Keyword: Chili Oil, Chillies, Garlic, Ground Pork, Oyster Sauce, Scallion

Servings: 4

Author: John Thompson

Ingredients

• 3 – 4 good sized Jalapeño peppers;
• 1/4 lb ground Pork;
• 2 Scallions minced;
• 1 tsp. Garlic Puree;
• ½ tsp. Soy Sauce;
• ½ tsp. White Pepper;
• 6 Tbsp. Oyster Sauce;
• 6 Tbsp. Rice Wine or Sherry;
• 1 Tbsp. Chilli Oil.

Instructions

• Blend together the Pork, Scallion, Garlic, Soy Sauce, and Pepper, and stir well to make a smooth, somewhat sticky filling mixture.
• Cut each Pepper in half lengthwise and stuff with the filling mixture.
• Stir together the Oyster Sauce, Rice Wine and Chili Oil and set aside for the moment.
• Pan-fry the stuffed Peppers over a moderate flame until browned and cooked through.
• Add the sauce mix to the pan and continue to cooking until it is reduced to a nice glaze.
• Plate the Peppers and spoon over some of the sauce.