– 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
INGREDIENTS – OPTION ONE
- Cream cheese
- Goat cheese
- Grated cheddar
- Ground basil
- Cilantro – chopped
STEP BY STEP – OPTION ONE
- Prepare peppers as shown above
- Stir together cream cheese, goat cheese, grated cheddar, ground basil and cilantro.
- Put a slit into the side of the pepper and carefully remove the seeds and the veins as much as possible.
- Spoon cheese mixture into the peppers pressing gently to close the slits. Do not overstuff.
- Return peppers to the pan (slit side up) and bake 10 more minutes.
- Sprinkle with salt and pepper and top with chives.
INGREDIENTS – OPTION TWO
- 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
SAUCE – OPTION TWO
- 1 TBL EACH – Soy, fish or oyster sauce, mirin
- 2 TBL EACH – Sake, sugar
- 1 tsp cornstarch in 1 tsp sake (hold aside)
STEP BY STEP – OPTION TWO
- Cut pepper in half length wise – remove seeds, stem and veins
- Mix together all of the above ingredients ( for the stuffing – not the sauce )
- Shake the halved peppers gently in a bag of flour
- Carefully pack the stuffing into the pepper
- 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
- Fry MEAT SIDE DOWN in safflower oil for about 3-4 minutes
- Flip in skillet to give a light fry to the pepper itself
- Plate and top with your sauce
- Garnish with minced chive and/or 5 spice powder
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