Stuffed Sweet Peppers
Stuffed Sweet Peppers
I really like mini sweet peppers. They are even better stuffed with pork. This Vietnamese appetizer only takes 15 minutes of prep work and 15 minutes baking time. The dipping sauce is very basic, but has the perfect balance of sweet, sour, and spicy, plus the umami from the fish sauce.
Ingredients
- mini sweet peppers cut in half
Pork Filling
- 1 lb ground pork
- 3 garlic cloves minced
- 1 1/2 tbsp brown sugar
- 1 tsp fish sauce
- 1 tsp black pepper
- 1/2 tsp salt
Nuac Cham Dipping Sauce
- 1/2 cup sugar
- 1/2 cup water
- 1/8 up fish sauce
- 5 garlic cloves chopped
- 1/2 lemon juiced
- 2 birds eye chilies finely diced; or 1 tbsp crushed red pepper
Instructions
- Mix all of the pork stuffing ingredients together.
- Take a little bit of the pork and stuffed it in the halved sweet pepper.
- Preheat the oven to 400 degrees. Drizzle a little olive oil on a baking sheet. Place all of the stuffed peppers on the baking sheet.
- Bake for 15 minutes. Let rest before serving.
- While the stuffed peppers are resting, dissolve the sugar into the water in a small pot. Bring to a boil. Turn off the heat. Stir in the rest of the ingredients. Let cool.
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