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Stuffed Chili Peppers Recipe

Ingredients

How to make it

  • Wearing disposable or plastic gloves, halve the chili peppers with a knife. If the peppers are relatively small, cut about ⅓ leaving more room for the stuffing. Deseed the peppers, rinse under cold water, and set aside. Do not touch any part of your face while wearing the gloves!
  • Combine the flour, tofu, onion, garlic, green onions, sesame oil, sugar, pepper and salt in a mixing bowl. Mix thoroughly by hand or even a whisk. The stuffing should be void of excess water or liquid.
  • Stuff the peppers accordingly and then gently roll them in the flour, shaking off any excess. Next, coat the peppers into the beaten egg.
  • In a large frying pan, add olive oil and gently pan-fry the chili peppers over medium heat until the mixture is cooked through, roughly 5 minutes on the stuffing side and a few minutes reversed. Enjoy while it's hot!
  • If there is leftover stuffing and remaining halved chili peppers, you can saute it together or you can form into small bite-sized patties similar to jeon (Korean pancake). Just make sure to roll them into the flour and dip into the egg mixture

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The Cook

mykoreaneats Madison, Wisconsin

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