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Vegetarian, East Asian

Tiger skin peppers with rice

Tiger skin peppers with rice is a vegetarian dish for 4 people, ready in 25 minutes, very easy to make, for about €1.50 per serving. The key is searing the peppers over high heat without stirring too much, until their skin blisters and chars, then glazing them with black vinegar and soy sauce.

Tonight, green peppers seared until their skin blisters, glazed with black vinegar and soy sauce, a lightning fast recipe.

Tiger skin peppers with rice
Total time
25 min
Difficulty
Very easy
Cost per person
€1.50
Calories per person
450 kcalcalculated by Kiloach, your weight coach
Season
Summer, Fall

Tiger skin peppers get their name from the dark streaks that form on their skin once they are seared over high heat. Pressed down in hot oil, they release their juices, collapse slightly, and pick up a charred, almost smoky flavor that only a very hot pan can give. Black vinegar and soy sauce then coat them in a glaze that is lightly sweet and tangy, playing against the pepper's remaining bite.

This is the kind of dish you make on a weeknight when peppers are piling up in the fridge drawer and you don't want to dirty ten pots. Plain rice soaks up the sauce and tames the raw garlic, making for a light but satisfying dinner, better suited to adults and anyone who likes bold flavors than to picky kids.

The ingredients

4 people

Fruits and vegetables

  • Long green peppers or sweet bell peppers 8
  • Garlic 4 cloves

Pantry

  • Black vinegar or balsamic vinegar 3 tbsp
  • Soy sauceoften in the pantry 3 tbsp
  • Sugaroften in the pantry 1 tsp
  • Neutral oiloften in the pantry 4 tbsp
  • Riceoften in the pantry 300 g
  • Saltoften in the pantry 1 pinch

Allergens Soy, Gluten

The step by step recipe

  1. Wash and dry the peppers, remove the seeds, and tear them into thick strips.

    Dry them well, water droplets will splatter in the hot oil.

  2. Cook the rice in a pot of salted water, then drain it. 11 min

    Plain rice is all you need here.

  3. Heat the oil in a pan over high heat, sear the peppers while pressing them down until their skin blisters and chars in spots. 8 min

    Don't stir too much, let them pick up a charred color.

  4. Add the chopped garlic, cook for 30 seconds, then pour in the vinegar, soy sauce, and sugar. 2 min

    Everything happens fast at the end, serve quickly to keep the bite.

  5. Toss everything together and serve with the rice.

    A splash of sauce over the rice is enough to season it.

Our tips to get it right

  • Use a wide, very hot pan before adding the peppers, if they're crowded they'll steam instead of char.
  • Press the peppers with a sturdy metal or wooden spatula that won't melt or slip while you work.
  • Taste the vinegar, soy sauce, and sugar mix before pouring it in, and adjust the sugar if your vinegar is very sharp.

The variations

  • Swap the long green peppers for sweet red or yellow peppers for a milder, sweeter version.
  • Add cubed firm tofu, seared alongside the peppers, for a more filling plate with extra protein.
  • For a faster version, slice the peppers into thinner strips, they'll cook in about half the time.

What to serve it with

  • A bowl of plain steamed rice
  • Garlicky sautéed greens
  • Green tea or lemon water

Storage

The peppers keep for 2 days in the fridge in a sealed container, though they lose some of their bite. Reheat them in a hot pan for a few minutes rather than in the microwave to bring back the charred edge. This dish doesn't freeze well, the peppers turn soft once thawed.

Questions about this dish

What kind of pepper works best for this recipe?

Long, thin green peppers are the traditional choice, they blister easily and keep some bite. Regular sweet bell peppers also work well, the result will just be a bit sweeter.

Can you make tiger skin peppers ahead of time?

This dish tastes best served right away, since the peppers lose their texture as they cool. You can wash and tear the peppers into strips a few hours ahead to save time.

Can you use something other than black vinegar?

Balsamic vinegar is already offered as an alternative in the recipe and adds a slightly sweeter note. Rice vinegar with a splash of extra soy sauce can also work in a pinch.

How do you soften the raw garlic taste for kids?

Cook the garlic a bit longer, until lightly golden, to mellow its sharpness. You can also cut the amount in half if you're serving this to young children.

How long does it take to make tiger skin peppers with rice?

Count 25 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in tiger skin peppers with rice?

About 450 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does tiger skin peppers with rice cost?

About €1.50 per serving, or €6.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains soy, gluten. Always check the labels of the products you buy.

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