Stuffed Long Green Hot Peppers

Stuffed peppers with pork shrimp filling and cooked in black bean garlic sauce. It’s a spicy savory Chinese comfort food and It’s a perfect meal with rice.

Serving: 4 Difficulty: Easy


  • 8 Long Green Hot Peppers
  • 5 oz ground pork
  • 5 oz shrimp, deveined and finely chopped
  • 2 stalk green onion, finely chopped
  • 2 tbsp oyster sauce
  • 1 tbsp water
  • 1 tbsp rice wine
  • ½ tsp corn starch
  • pinch of white pepper
  • 1 tsp sesame oil
  • 2 cloves garlic, finely chopped
  • 1 tbsp black bean garlic sauce
  • ½ tsp oyster sauce
  • ½ tsp sugar
  • ½ tsp corn starch, for slurry
  • 1 tbsp water, for slurry


  • In a mixing bowl, add pork and mix until it resembles paste. Next, add shrimp, green onion, oyster sauce, water, rice wine, corn starch, white pepper and sesame oil. Mix until the filling is smooth and all the ingredients are well-combined. Set aside.
  • Cut the long hot green peppers in half lengthwise and remove the seeds. Dust the insides of the pepper pieces with cornstarch. Stuff each pepper with the pork shrimp mixture until the filling is even with the edges of the peppers.
  • Heat your pan to medium high heat and add 1 tablespoon oil. When it's hot, place the stuffed peppers side down. Cook until they are browned, about 2 minutes. Transfer the stuffed peppers to a plate (They are not fully cooked yet.)
  • To make the sauce, add a little oil and saute the garlic for 30 seconds. Add the oyster sauce, black bean garlic sauce, sugar and water and bring to a gentle boil. Once boiling, add the stuffed peppers back and cover, and cook on medium high heat for 3 minutes or until the filling are cooked.
  • When the stuffed peppers are cooked, slowly pour the slurry to the sauce and gently stir well until everything is coated with the sauce for another 1 minute until the sauce is thickened.
  • Serve immediately with steamed rice!

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