Grilled Peppers Shao-Mai Recipe

Name: Grilled Peppers Shao-Mai
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Ingredients; 3-4 yellow, red, green or orange peppers; Canola spray oil; Salt; 1.25 lbs pound turkey ground turkey; 2 tablespoons soy sauce; 2 teaspoons fish sauce (optional, can be salty); 1 tablespoon sesame oil; 1 tablespoon rice wine; 1/8 tsp. white pepper per pepper (eliminate if using Thai pepper below); 1/2 green or red pepper diced (or one small red Thai hot pepper minced); 2 tablespoons green onion (white bottoms) or shallots minced; 2 tablespoons chopped fresh basil; 1/4 cup breadcrumbs (not seasoned) dispersed on paper plate; 1 tablespoon green onion tops minced.

Servings: persons

Ingredients
3-4 yellow, red, green or orange peppers
Canola spray oil
Salt
1.25 lbs pound turkey ground turkey
2 tablespoons soy sauce
2 teaspoons fish sauce (optional, can be salty)
1 tablespoon sesame oil
1 tablespoon rice wine
1/8 tsp. white pepper per pepper (eliminate if using Thai pepper below)
1/2 green or red pepper diced (or one small red Thai hot pepper minced)
2 tablespoons green onion (white bottoms) or shallots minced
2 tablespoons chopped fresh basil
1/4 cup breadcrumbs (not seasoned) dispersed on paper plate
1 tablespoon green onion tops minced.

1
Make ahead: Mix soy sauce, rice wine, fish sauce, sesame oil, and rice
2
wine then add chopped pepper, turkey and shallot.
3
Marinate at least two hours or overnight.
4
Select green, yellow, orange or red peppers that are round and symmetrical
5
Cut in half horizontally and remove all seeds and pith. Drain all moisture out by putting cut side down on paper towel.
6
Prepare grill for low-medium heat setting. Ashes should be all gray if using charcoal.
7
Spray inside and outsides of peppers with oil. Add chopped basil to meat mixture. Roll meat by hand into large meat ball, roll in breadcrumbs, mold into peppers, tightly. Sprinkle with green onions. Fill 5-7 pepper halves depending on size. Meat should clear tops of peppers, but do not overstuff.
8
Set on grill upright. Keep out of direct flames. Cook until a meat thermometer indicates internal temperature of 160 degrees. Pepper should be cooked until wrinkled. Do not overcook or pepper will become too soft. Let cool a bit before eating.

347

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Ingredients, 3-4 yellow, red, green or orange peppers, Canola spray oil, Salt, and more.

Yes, Grilled Peppers Shao-Mai falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Peppers Shao-Mai

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions