Deep dried stuffed green peppers

Printable version
Deep dried stuffed green peppers


. Difficulty: Easy . Serves: 4 people . Preparation time: 30 minutes . Variety: Rice


This recipe is taken from the Crossroad Project, that was created to promote  Grana Padano cheese and other high quality products from Lombardy in China. Crossroad is a project of the Grana Padano Protection Consortium, together with the Region of Lombardy and Union Camere: a perfect blend of sales and cultural promotion.
The objective of this project was the promotion of quality Italian products as a versatile ingredient of ethnic cuisines, particularly those, like the Chinese, characterised by a long history of cooking traditions, just like Italian cuisine.
Italian PDO products meet the taste of foreign consumers in Italian recipes, but they can also feature successfully in fusion cooking, creating unique and different dishes.


50 gr Grana Padano 
50 gr Mascarpone 
500 ml extra virgin olive oil from Garda 
100 gr boiled alborio rice 
250 gr green peppers 
250 gr pork meat 
3 gr chopped scallion 
3 gr fresh ginger 
10 gr soy sauce 
2 gr five-spice powder 
2 egg yolks 
2 egg whites 
3 gr cornstarch 
2 gr glutamate 
Salt to taste
Water to taste


Rinse the peppers, cut them into two parts, remove the seeds and dry them; set aside.
Chop the meat and mix with scallion, ginger, soy sauce, the 5 spices, glutamate and half the egg whites, boiled rice, Grana Padano and Mascarpone. Beat the remaining whites with the yolks and mix with flour, cornstarch and water to obtain a thick batter.
Stuff the peppers with the meat mix. Heat up the oil in a wok on a medium heat. 
Dip the peppers in the batter, stuffed side down, and fry in the wok, still with the stuffed side down. Arrange in the plates.