Chicken & Pork Stuffed Pepper | The Quarantine Cook
INGREDIENTS
-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
THE SAUCE
-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
METHOD
-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
