Peppers, Chiles, and Liver

A very meaty chile pepper that is great to add heat to hot pepper jelly or relish. It can also be stuffed or chopped and used in fresh salsas.

In Italy these first are pickled in vinegar brine then stuffed with ingredients like provolone cheese and prosciutto ham. After being stuffed they are marinated with herbs and olive oil.

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1 lb beef liver
2 tbsp peanut oil
1 red bell pepper, sliced into strips
2 shallots, thinly sliced
1 large leek, thinly sliced
2 large garlic cloves, thinly sliced
10 small red chiles
2 tbsp oyster sauce
2 tbsp soy sauce
2 tbsp water
1 tsp sugar


Quickly stir fry the liver in the oil for 2 minutes. Remove the liver and set aside. Add the vegetables to the pan and saute until the shallots and leeks are soft. Add the liver, oyster sauce, soy sauce, water and sugar to the pan cooking on high heat for a minute or two. Serve with rice.