---
title: "Stuffed Green Bell Peppers (青椒酿)"
description: "This classic Guangxi home-style dish features green bell peppers stuffed with seasoned meat filling or shrimp paste, pan-fried until the skin wrinkles and turns tiger-skin brown, then simmered to absorb the flavors. The fresh aroma of the peppers blends with the savory filling, creating a salty, fragrant, and slightly spicy dish that goes perfectly with rice. Pork and shrimp provide high-quality protein, while green bell peppers are rich in vitamin C, making it a nutritionally balanced meal."
image: "https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/ai-generated/other_qing-jiao-niang.jpg"
url: "https://cookbook.cn-trending.com/r/meat_dish_qing-jiao-niang/"
---

# Stuffed Green Bell Peppers

**青椒酿 · qīng jiāo niàng**

> Time: 30 min · Difficulty: Medium · Calories: 1403 kcal · Serves: 1 serving · Category: [Meat](https://cookbook.cn-trending.com/c/meat_dish/) (荤菜)

This classic Guangxi home-style dish features green bell peppers stuffed with seasoned meat filling or shrimp paste, pan-fried until the skin wrinkles and turns tiger-skin brown, then simmered to absorb the flavors. The fresh aroma of the peppers blends with the savory filling, creating a salty, fragrant, and slightly spicy dish that goes perfectly with rice. Pork and shrimp provide high-quality protein, while green bell peppers are rich in vitamin C, making it a nutritionally balanced meal.

![](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/ai-generated/other_qing-jiao-niang.jpg)

## Ingredients

- 8 pieces (about 400 g) Green bell pepper (青椒) — per serving
  - Tip: Choose straight, thick-fleshed pointed peppers; avoid lantern-shaped bell peppers
- 250 g Minced pork (猪肉馅) — per serving
  - Tip: Front shoulder pork with a 3:7 fat-to-lean ratio is best
- 2 stalks (about 30 g) Scallion (葱) — per serving
  - Tip: For chopping into rings
- 1 small piece (about 10 g) Ginger (生姜) — per serving
  - Tip: For mincing
- 30 ml Light soy sauce (生抽) — per serving
  - Tip: 15ml for the filling, 15ml for the sauce
- 5 ml Dark soy sauce (老抽) — per serving
  - Tip: For coloring
- 3 g Salt (食盐) — per serving
  - Tip: Adjust to taste
- 30 ml Cooking oil (食用油) — per serving
  - Tip: Vegetable oil is recommended

### Optional

- 10 g Starch (淀粉)
  - Tip: 5g for coating the inside to prevent sticking, 5g for a starch slurry to thicken the sauce
- 4 cloves (about 15 g) Garlic (大蒜)
  - Tip: Crush and mince for sautéing
- 10 ml Oyster sauce (蚝油)
  - Tip: For enhancing umami flavor
- 10 ml Cooking wine (Shaoxing) (料酒)
  - Tip: For removing fishy odors
- 1 piece Eggs (鸡蛋)
  - Tip: Add to the meat filling for a smoother, more tender texture
- 2 g White pepper (ground) (白胡椒粉)
  - Tip: For removing fishy odors and adding aroma
- 5 g White sugar (白糖)
  - Tip: For balancing flavors and enhancing umami

## Tools

Wok, Cleaver / chef's knife, Cutting board, Meat grinder, Bowl, Chopsticks, Pot lid

## Method (10 steps)

1. **Prepare the Filling** — Wash the pork and mince it into ground meat. Mince the ginger and chop the scallions into rings.
   - Duration: 5 min
   - Tip: Hand-mincing meat gives a better texture than using a meat grinder
   ![Step 1: Prepare the Filling](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_qing-jiao-niang/step_1.jpg)
2. **Season the Meat Filling** — Add the minced ginger, scallion rings, 15ml light soy sauce, 5ml dark soy sauce, 3g salt, and optionally cooking wine (Shaoxing), oyster sauce, egg, starch, white pepper powder, and white sugar to the ground meat.
   - Duration: 2 min
   - Tip: Adding seasonings in batches makes it easier to mix evenly
   ![Step 2: Season the Meat Filling](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_qing-jiao-niang/step_2.jpg)
3. **Stir to Bind** — Stir the meat filling in one direction until it becomes sticky and well-bound, then marinate for 10 minutes.
   - Duration: 10 min
   - Tip: Binding the meat is key to achieving a springy texture
   ![Step 3: Stir to Bind](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_qing-jiao-niang/step_3.jpg)
4. **Prepare the Green Bell Peppers** — Wash the green bell peppers and remove the stems. Use chopsticks to carefully scoop out the seeds and white pith inside, keeping the peppers intact and unbroken.
   - Duration: 3 min
   - Tip: Removing the white pith reduces the spiciness
   ![Step 4: Prepare the Green Bell Peppers](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_qing-jiao-niang/step_4.jpg)
5. **Coat the Inside with Starch** — Sprinkle about 5g of dry starch inside the green bell peppers and shake to coat evenly.
   - Duration: 1 min
   - Tip: Starch acts as "glue" to prevent the meat filling from falling out during frying
   ![Step 5: Coat the Inside with Starch](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_qing-jiao-niang/step_5.jpg)
6. **Stuff the Peppers with Meat** — Stuff the meat filling into the green bell peppers, filling them as full as possible but not too tightly to avoid bursting.
   - Duration: 5 min
   - Tip: You can use a piping bag to help fill the peppers
   ![Step 6: Stuff the Peppers with Meat](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_qing-jiao-niang/step_6.jpg)
7. **Prepare the Sauce** — In a bowl, combine 15ml light soy sauce, 5ml dark soy sauce, and 100ml water. Optionally add 5g starch and stir until well mixed.
   - Duration: 1 min
   - Tip: Preparing the sauce in advance prevents a rush when cooking
   ![Step 7: Prepare the Sauce](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_qing-jiao-niang/step_7.jpg)
8. **Pan-Fry to Tiger-Skin Color** — Heat the wok and add cooking oil. When the oil is 50-60% hot, place the stuffed peppers in the wok (meat side down first). Pan-fry over medium-low heat until all sides turn tiger-skin brown, then remove from the wok.
   - Duration: 5 min
   - Tip: Frying to a tiger-skin color is the soul of this dish's flavor
   ![Step 8: Pan-Fry to Tiger-Skin Color](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_qing-jiao-niang/step_8.jpg)
9. **Simmer to Absorb Flavors** — Leave a little oil in the wok and sauté minced garlic until fragrant. Pour in the sauce and bring to a boil. Add the stuffed peppers, cover with a pot lid, and simmer over medium-low heat for 5-8 minutes.
   - Duration: 8 min
   - Tip: Simmering softens the peppers and lets them absorb the savory meat flavor
   ![Step 9: Simmer to Absorb Flavors](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_qing-jiao-niang/step_9.jpg)
10. **Reduce the Sauce over High Heat** — Uncover and reduce the sauce over high heat until it becomes glossy and coats the peppers, then serve.
   - Duration: 1 min
   - Tip: Don't reduce the sauce completely; a little leftover sauce is delicious over rice
   ![Step 10: Reduce the Sauce over High Heat](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_qing-jiao-niang/step_10.jpg)

## Tips

- Choose straight peppers over curved ones for easier stuffing; thick-fleshed pointed peppers have a better texture than thin-skinned ones
- Stir the filling in one direction to bind it properly for a springier texture
- Coating the inside of the peppers with dry starch is key to preventing sticking; the meat filling won't fall out during frying
- Frying to a tiger-skin color is the source of the flavor; don't skip this step
- Adjust the sauce to your taste; add Guilin chili sauce for extra spiciness
- You can mix shrimp paste with pork filling in any ratio; shrimp adds sweetness while pork adds savory richness
- The sauce is excellent over rice; don't reduce it too dry

## Overview image

![Stuffed Green Bell Peppers — ingredients and steps overview](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/overview/other_qing-jiao-niang_overview.jpg)

## Source

Recipe text from [HowToCook](https://github.com/Anduin2017/HowToCook), structured by [Vibe Cook](https://github.com/zkeq/vibe-cook-backend). Public domain (Unlicense).

Original: https://github.com/Anduin2017/HowToCook/blob/master/dishes/meat_dish/青椒酿/青椒酿.md

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---

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