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Chicken & Pork Stuffed Pepper | The Quarantine Cook


-1/2 lb ground pork/chicken mix (can do either all chicken or all pork)

-7 Korean peppers, shishito peppers, or jalapenos 

-2 Tbsp mirin

-1 Tbsp soy sauce

-1 Tbsp miso paste (if you can't find it don't worry)

-1 Tbsp minced ginger

-2 cloves minced garlic 

-3 green onions minced

-1/3 cup dried shiitake mushrooms finely chopped (fresh will work if dried can't be found)

-1/2 Tbsp salt 

-2 Tbsp brown sugar

-2 Tbsp Mirin

-2 Tbsp oyster sauce

-1/2 Tbsp hot sauce

-1 Tbsp mushroom rehydrating water (just use water if using fresh mushrooms)

-1 Tbsp corn starch  

-Combine ingredients and bring to boil, reduce to simmer then stir in corn starch until fully incorporated. Continue to stir until sauce thickens 


-Place dried mushrooms into warm water for 10 min to rehydrate

-Remove mushrooms and squeeze out excess water, finely chop
-Combine chicken, mirin, soy, miso, ginger, garlic, green onions, and mushrooms in a bowl. Mix until combined

-Split peppers down the middle and remove seeds and pith

-Using a buttle knife or small spoon scoop the chicken mixture into the pepper. Stuff until full

-Place stove or grill on medium-low heat, if making on stove add 1 tbsp of vegetable oil to the pan

-Place peppers meat side down and cover

-Cook for 5-6 mins or until a nice char has formed and flip

-Cook for another 5 mins or until pepper is soft and blistered

-For the last min of cooking turn up heat slightly and brush peppers with sauce

-Remove and serve hot w/ sauce poured over

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