Pan-Fried Stuffed Bell Peppers Recipe

Drain the rehydrated dried shrimps. Devein and finely chop the shelled shrimps. Combine both the fresh and dried chopped shrimps with the ground meat.

Chop the mixture until all ingredients are fully incorporated and evenly distributed.

Add the sugar, salt, pepper powder, and 1 tablespoon stachy solution to the meat and shrimp mixture. Stir vigorously until the mixture becomes noticeably elastic.

Lightly dust the inside of each bell pepper wedge with stachy solution. Fill each wedge with the prepared mixture, mounding it slightly, then pat the top of the filling with a bit more stachy solution.

Place the stuffed bell pepper wedges, filling-side down, in the hot skillet. Pan-fry for about 3-5 minutes, until the filling is lightly browned and seared.

Gently push the bell peppers to the sides of the skillet. Leave about 1/2 tablespoon of the oil in the center, then stir-fry the ginger paste, garlic paste, and black beans until they become fragrant.

Pour in the 90 ml water, season with salt and 1 teaspoon sugar. Cover the skillet and let the peppers simmer for 5-8 minutes, allowing them to cook through and absorb the flavors.

Arrange the cooked peppers on a serving dish. Thicken the sauce remaining in the skillet with the 1 tablespoon stachy solution, stirring until it coats a spoon. Spoon the thickened sauce over the stuffed bell peppers and serve immediately.