Stuffed Pepper Dim Sum

When I made buffalo chicken meatballs, I reserved half of the meat mixture to make this dish. These are bite size peppers that you can eat in one or two bites. I decided to use the Ponzu dipping sauce to go with the dim sum theme. The citrus tangy sauce goes well with the cilantro and compliments the edamame in the stuffing. You can experiment with different sauces. Teriyaki sauce would be another good sauce if you like a sweeter sauce. And there is always ketchup....

They are like a little dim sum dish.

Stuffed Pepper Dim Sum
(I used half of this mixture for this recipe.)


1 lb ground chicken
1 egg, beaten
1 cup cooked edamame
1 Tbsp cilantro, chopped
1/2 tsp cumin
1/4 ginger, grated, optional
Dash onion powder, optional
Dash garlic powder, optional
1 tsp salt
1/2 tsp black pepper
Dash paprika

4-5 small bell peppers, halved
1/4 cup Ponzu sauce

Use smaller peppers to create the dim sum look.

A great sauce for many dishes!

Stuff the halved peppers with the meat mixture and bake at 400 degrees for 40-45 minutes until the internal temp reaches 165 degrees. Serve warm with Ponzu on the side.

Click if you like this post