Stuffed Peppers Two Ways

by on January 6, 2016 » Add the first comment.
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Stuffed Peppers

– Same steps for both recipes

  • A bag of what I like to call mini peppers from the supermarket.
    WASH and dry before using
  • Blacken over a gas burner, with a torch or under the broiler about five inches from the heater element – or on the grill.
  • After they have blackened put them into a glass bowl and seal with plastic wrap.
  • Let stand ten minutes to loosen the skin, then peel off.  DO NOT RINSE.
  • Use a paper towel to scrape off most (not all) of the blackened skin

Photo from

Photo from


  • Cream cheese
  • Goat cheese
  • Grated cheddar
  • Ground basil
  • Cilantro – chopped


  1. Prepare peppers as shown above
  2. Stir together cream cheese, goat cheese, grated cheddar, ground basil and cilantro.
  3. Put a slit into the side of the pepper and carefully remove the seeds and the veins as much as possible.
  4. Spoon cheese mixture into the peppers pressing gently to close the slits.  Do not overstuff.
  5. Return peppers to the pan (slit side up) and bake 10 more minutes.
  6. Sprinkle with salt and pepper and top with chives.

Photo from

Photo from


  • 1 LB uncooked Ground pork, chicken, beef, or whatever you prefer
  • Salt and pepper to taste
  • Handful of Panko bread crumbs
  • 1 egg
  • 1/4 chopped green onion
  • 1 TBL EACH – Soy, fish or oyster sauce, mirin
  • 2 TBL EACH – Sake, sugar
  • 1 tsp cornstarch in 1 tsp sake (hold aside)


  1. Cut pepper in half length wise – remove seeds, stem and veins
  2. Mix together all of the above ingredients ( for the stuffing – not the sauce )
  3. Shake the halved peppers gently in a bag of flour
  4. Carefully pack the stuffing into the pepper
  5. If you are able to do it at the same time, prepare sauce while the meat and pepper are cooking – otherwise, do it now and then set it aside.  Use cornstarch to thicken or sake to thin
  6. Fry MEAT SIDE DOWN in safflower oil for about 3-4 minutes
  7. Flip in skillet to give a light fry to the pepper itself
  8. Plate and top with your sauce
  9. Garnish with minced chive and/or 5 spice powder


Find more like this: World Cuisine

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