Sources: Pups with Chopsticks | Makes: 4 peppers | Time: ~45 min
Changes: replaced several ingredients with coconut aminos; replaced sugar with agave nectar; replaced Shaoxing cooking wine with dry sherry; replaced corn starch with tapioca starch; replaced pork with Beyond Meat; replaced ginger with allspice; and baked instead of fried
Ingredients
4 medium sized #bellpeppers, sliced for stuffing
Green onion, diced for garnish
Sauce
4 cloves garlic, minced
Scant ½ cup coconut aminos
4 tbsp oil
½ tsp agave nectar
2 tbsp dry sherry
3 cups water (or broth, homemade to reduce sodium)
Thickener for Sauce
3 tbsp tapioca starch
4 tbsp cold water
Filling
1 package Beyond Meat brats, cut up in small bits
2 tsp allspice
3 ½ tbsp coconut aminos
2 tbsp oil
Instructions
Preheat the oven to 400 F. Grease a baking dish with olive oil.
Mix the starch and cold water for the thickener in a small bowl and set it aside.
In a small pot, add 2 tablespoons of oil and set the stove to medium heat.
Once the oil is hot and shimmering, addin the garlic and saute for 1 min.
Add the rest of the ingredients for the sauce and mix it together. Let it cook until the sauce starts simmering.
Once the sauce starts bubbling, re-mix the thickener and slowly pour it into the sauce while stirring. Keep stirring until the sauce thickens.
Once the sauce thickens, the sauce is done. I kept it on the stove to reduce while the peppers baked.
Mix the filling ingredients well. Cook on a pan over medium heat for about 7 min.
Place a bit of tapioca starch in a small bowl and rub it on the inside of the peppers
Use the filling you made and stuff each pepper wedge. Try not to over stuff it, the deeper the pockets and the thicker the filling, the harder it will be to cook the filling all the way through.
Add the peppers to the baking dish, and cover with foil. Put in the oven for 25 min.
Remove foil. Drizzle sauce over the peppers, recover with foil. Bake another 5 min.
Remove and serve with green onion garnish