Beef-Stuffed Chili Peppers

Cooking Instructions

1. Halve the cleaned chili peppers and remove seeds. Keep aside.

2. Mince the beef and beat with the blunt side of your knife until the beef feels even and soft in texture.

3. In a mixing bowl, season the beef with soy sauce, sesame oil, crushed garlic, sugar, rice wine, and black pepper and massage in using your hands. Roll the beef to be stuffed in the chili pepper, using your hands to fit the pepper neatly. Before you stuff the chili pepper, shake in some flour in the interior of the chili pepper. This helps the beef to bind in the pepper when it is being cooked. Do this to all the halved chili peppers, then stuff with beef.

4. Beat the eggs together in a bowl suitable for dipping the stuffed peppers. Doing this one at a time, gently cover the stuffed pepper with a light coat of flour, then coat with egg, allowing the excess to trickle off.

5. Using a shallow frying pan, heat the vegetable oil and pan-fry the stuffed peppers. Adding a little oil as you go along, cook the peppers as you batter them. Serve on a platter in a neat arrangement.

Wine Pairing(s)

Maximin Grunhaus Riesling Mosel-Saar-Ruwer

Pertimali Reserva Brunello di Montalcino

Poggio Il Castellare Brunello di Montalcino

Magliano Heba

Di Majo Norante don Luigi

Alta Vista Torrontes Premium

Paolo Scavino Carobric

Leonard Kreusch Piesporter Michelsberg

Karthauserhof Riesling Kabinett 'Eitelsbacher Karthäuserhofberg'

Moccagatta Bric Balin