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Stuffed peppers
A Chinese Dim Sum recipe, these peppers are stuffed with prawns and pork. They can be made in advance and steamed or simply fried when required.
What you need
- for the stuffing
- 50 g canned waterchestnuts, rinsed and finely chopped
- 100 g cooked tiger prawns, roughly chopped
- 100 g minced pork
- 1 egg yolk
- 1 tsp cornflour
- 1 tsp salt
- 35 ml light soy sauce
- 2 tsp sesame oil
- 3 tsp dry sherry
- 1 tsp sugar
- 2 salad onions, trimmed and finely chopped
- for the shells
- 1 red pepper, cored, de-seeded and halved
- 1 green pepper, cored, de-seeded and halved
- 6 tsp cornflour, to coat
- 4 1/2 tsp groundnut oil
Method
Mix together all the stuffing ingredients until well combined.
Dust the pepper halves with cornflour. Fill with the stuffing.
Place two pepper halves at a time on a plate. Steam gently on a rack in a wok for 20 min. Repeat with the other pepper halves.
To serve: Heat the oil in a wok or frying pan over a moderate heat and fry the peppers, stuffing side down, until lightly brown and heated through.
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Preparation 10 minutes Cook 42 minutes Total 52 minutes -
Energy 233 kcal/serving Fat 10.6 g/serving Carbohydrates 36.65 g/serving Glycaemic Index 48 Glycaemic Load 4.47 
Serving suggestion
Cook's tip
| Per portion | Per 100g | Men | Women | |
|---|---|---|---|---|
| Energy (kj) | 980 | 685 | 10475 | 8350 |
| Energy (kcal) | 233 | 163 | 2500 | 2000 |
| Protein (g) | 12.5 | 8.76 | ||
| Carbohydrate (g) | 11.7 | 8.18 | 345 | 275 |
| Fat (g) | 15.2 | 10.6 | 95 | 70 |
| Fat (saturated) (g) | 3.91 | 2.74 | ||
| Fibre (g) | 1.33 | 0.93 | ||
| Sodium (mg) | 1130 | 790 | ||
| Salt (equivalent) (g) | 2.83 | 1.98 | 7 | 5 |
| Per Portion | Per 100g | RDA | |
|---|---|---|---|
| Vitamin A (µg) | 160 | 111 | 800 |
| Vitamin B-12 (µg) | 0.66 | 0.46 | 1 |
| Vitamin B-6 (mg) | 0.28 | 0.20 | 2 |
| Vitamin C (mg) | 54.0 | 37.8 | 60 |
| Vitamin D (µg) | 65.6 | 45.9 | 266 |
| Vitamin E (mg) | 1.44 | 1.01 | 10 |
| Zinc (mg) | 1.24 | 0.87 | 15 |
| Calcium (mg) | 35.9 | 25.1 | 800 |
| Folate (mcg) | 23.4 | 16.4 | 200 |
| Iron (mg) | 1.67 | 1.17 | 14 |
| Magnesium (mg) | 26.1 | 18.2 | 300 |
| Niacin (mg) | 2.42 | 1.69 | 18 |
| Pantothenic acid (mg) | 0.51 | 0.36 | 6 |
| Riboflavin (mg) | 0.14 | 0.10 | 1.6 |
| Phosphorous (mg) | 152 | 106 | 800 |
| Thiamin (mg) | 0.26 | 0.18 | 1.4 |
This recipe is:
Citrus free
Cow-dairy free
Dairy free
What the text colours mean:
- Low in fat
- High in fibre
- Rich source
- Known source
This recipe is estimated to provide the nutritional content shown alongside.
The following ingredients were not included in the calculations because their contribution to nutrition is negligible or unavailable
IMPORTANT: You should consult a doctor before making any significant dietary changes. The information presented here or made available through this website is intended as a guide to help you plan a healthy diet. It is not intended to replace or substitute for the services of trained health professionals.
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