Spicy and Savory Stuffed Green Pepper Pancakes
Spicy and Savory Stuffed Green Pepper Pancakes
Vitamin-Rich! Green Pepper Recipe 1 – Stuffed Green Pepper Pancakes
These stuffed green pepper pancakes are made with fresh green peppers and canned ham! You can make delicious pancakes even without pork. They are a perfect side dish or snack that everyone will love.
Basic Ingredients- 10-15 fresh green peppers (adjust based on size)
- 5 Tbsp cornstarch
- 5 Tbsp pancake mix or all-purpose flour
- 2 large fresh eggs
Flavorful Filling- 1/2 medium onion (finely minced)
- 1 bell pepper (any color, finely minced)
- 1/2 block firm tofu (well-drained and mashed)
- 1 small can of luncheon meat (finely minced)
- 1/2 tsp salt (adjust to taste)
- Pinch of black pepper (to taste)
- 1 Tbsp soy sauce
- 1/2 medium onion (finely minced)
- 1 bell pepper (any color, finely minced)
- 1/2 block firm tofu (well-drained and mashed)
- 1 small can of luncheon meat (finely minced)
- 1/2 tsp salt (adjust to taste)
- Pinch of black pepper (to taste)
- 1 Tbsp soy sauce
Cooking Instructions
Step 1
First, let’s prepare the delicious filling for our stuffed green pepper pancakes. Finely mince half an onion after washing and peeling it. This finely minced onion will add a wonderful texture to the filling.
Step 2
Next, prepare the bell pepper for color and sweetness. I used half a yellow and half a red bell pepper, but feel free to use any color. Remove the seeds and mince it finely, just like the onion. The sweetness of the bell pepper complements the slight spiciness of the green pepper.
Step 3
Combine the finely minced onion and bell pepper in a large bowl. Having your vegetables prepped like this will make the cooking process much smoother.
Step 4
Prepare half a block of firm tofu. Press the tofu firmly with paper towels to remove as much moisture as possible. Then, mash it thoroughly with your hands or a fork until there are no large lumps. The tofu adds a soft texture and balances the overall flavors.
Step 5
Finely mince one small can of luncheon meat. Removing the outer packaging first, dice the meat into small pieces, similar in size to the minced vegetables. The savory flavor of the ham will enhance the overall taste and add a delightful saltiness.
Step 6
Now it’s time to season the filling. Add 1/2 teaspoon of salt, a pinch of black pepper to your liking, and 1 tablespoon of soy sauce to the bowl containing the mashed tofu, minced ham, and vegetables.
Step 7
Mix all the filling ingredients thoroughly using a spatula or spoon until well combined and slightly cohesive. This well-mixed filling is now ready! Taste and adjust seasoning with more salt or soy sauce if needed.
Step 8
Next, we’ll prepare the star ingredient: the green peppers. Trim off the stems from the green peppers. Wash them thoroughly under running water. Then, carefully cut each pepper in half lengthwise.
Step 9
Look inside the halved green peppers and remove all the seeds. You can use a spoon or a small tool for this. Removing the seeds ensures a clean and pleasant eating experience without any bitterness.
Step 10
Repeat this process for all the remaining green peppers: trim the stems, wash, halve lengthwise, and remove the seeds. Once all the peppers are prepped, you’re ready to start assembling the pancakes.
Step 11
Lightly dust the inside cavity of each prepared green pepper half with cornstarch. This step acts as a binder, helping the filling stick securely to the pepper. You can also use pancake mix instead of cornstarch.
Step 12
Generously stuff the prepared filling into the cornstarch-dusted cavity of each green pepper half. Packing the filling well will make the pancakes look and taste even better when cooked.
Step 13
Now, let’s cook the stuffed green pepper pancakes. Place a frying pan over medium-low heat and add a generous amount of cooking oil. Using enough oil is crucial for even cooking and achieving a crispy exterior without burning.
Step 14
Dip each stuffed green pepper half first into the pancake mix (or flour), then coat it thoroughly in the beaten egg. Carefully place the coated peppers into the preheated pan. Cooking over medium-low heat ensures the filling cooks through without the pepper burning.
Step 15
Once one side of the pancakes is golden brown, carefully flip them over. Gently turn them to ensure even cooking on all sides, being careful not to break the peppers or let the filling fall out. Continue flipping as needed.
Step 16
When the stuffed green pepper pancakes are golden brown and cooked through on all sides, remove them from the pan and place them on a plate lined with paper towels. This will absorb any excess oil, making the pancakes less greasy and more enjoyable.
Step 17
Your delicious stuffed green pepper pancakes are now ready to serve! Enjoy them while they’re warm for a delightful contrast between the crispy exterior, tender filling, and the fresh crunch of the green pepper. Enjoy your meal!
