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China does do stuffed peppers. They look like this and there is nothing wrong with them. I eat them often.

They don't look anything like my dinner tonight, though - nor what Chinese friends would think of in terms of stuffed peppers. What I made tonight had Chinese elements, but...

Red and yellow bell peppers stuffed with a mix of hachéed pork marinated in garlic, ginger, chilli and Shaoxing wine. Stir fried with a splash of soy sauce, I had some flowering chive stems leftover (minus flowering ends) so they went in, too. Stuffed into the peppers and into the oven for about 25 mins.

Stir-fried mushrooms with scallions. Matsutake, cèpes and shiitake.

Coriander/cilantro rice.

China does do stuffed peppers. They look like this and there is nothing wrong with them. I eat them often.

They don't look anything like my dinner tonight, though - nor what Chinese friends would think of in terms of stuffed peppers. What I made tonight had Chinese elements, but...

Red and yellow bell peppers stuffed with a mix of hachéed pork marinated in garlic, ginger, chilli and Shaoxing wine. Stir fried with a splash of soy sauce, I had some flowering chive stems leftover (minus flowering ends) so they went in, too. Stuffed into the peppers and into the oven for about 25 mins.

Stir-fried mushrooms with scallions. Matsutake, cèpes and shiitake.

Coriander/cilantro rice.

I was very happy with the meal and so was my mouth, but I'm disappointed with the picture. The food did look pretty with all the colours, which is what I was aiming for - planning for cooking for some friends in the Chinese Spring Festival (Chinese New Year). The problem was the steam and I'm sorry, but after all that work I'm not hanging around for dinner to get cold just to post a better picture, much as I would like to. If I cook it again in summer,  I may repost then.

China does do stuffed peppers. They look like this and there is nothing wrong with them. I eat them often.

They don't look anything like my dinner tonight, though nor what Chinese friends would think of in terms of stuffed peppers. What I made tonight had Chinese elements, but...

Red and yellow bell peppers stuffed with a mix of hachéed pork marinated in garlic, ginger, chilli and Shaoxing wine. Stir fried with a splash of soy sauce, I had some flowering chive stems leftover (minus flowering ends) so they went in, too. Stuffed into the peppers and into the oven for about 25 mins.

Stir-fried mushrooms with scallions. Matsutake, cèpes and shiitake.

Coriander/cilantro rice.

I was very happy with the meal and so was my mouth, but I'm disappointed with the picture. The food did look pretty with all the colours, which is what I was aiming for - planning for cooking for some friends in the Chinese Spring Festival (Chinese New Year). The problem was the steam and I'm sorry, but after all that work I'm not hanging around for dinner to get cold just to post a better picture, much as I would like to. If I cook it again in summer,  I may repost then.

China does do stuffed peppers. They look like this and there is nothing wrong with them. I eat them often.

They don't look anything like my dinner tonight, though nor what Chinese friends would think of in terms of stuffed peppers. What I made tonight had Chinese elements, but...

Red and yellow bell peppers stuffed with a mix of hachéed pork marinated in garlic, ginger, chilli and Shaoxing wine. Stir fried with a splash of soy sauce, Filled into the peppers and into the oven for about 25 mins.

Stir-fried mushrooms with scallions. Matsutake, cèpes and shiitake.

Coriander/cilantro rice.

I was very happy with the meal and so was my mouth, but I'm disappointed with the picture. The food did look pretty with all the colours, which is what I was aiming for - planning for cooking for some friends in the Chinese Spring Festival (Chinese New Year). The problem was the steam and I'm sorry, but after all that work I'm not hanging around for dinner to get cold just to post a better picture, much as I would like to. If I cook it again in summer,  I may repost then.