Pork and mushroom stuffed small sweet peppers スイートペッパーの豚肉詰め

japanese cake

This is a dish I made to finish up the mini-sweet peppers we got. Since I was preparing pork fillets which always produce some scraps, I decided to stuff the peppers with the ground pork.

Here is the the end result. Since I made too much meat stuffing, I made two small meatballs and served it with my marinara sauce.

All the amount is arbitrary and I did not measure anything.

Pork stuffing: I made a meat stuffing from ground (hand chopped) pork, finely chopped fresh shiitake mushrooms, and finely chopped shallot. I seasoned it with salt and pepper and mixed well.

Sweet pepper: I first blackened the surface of the peppers by grilling over a direct gas flame until the skin got blackened and blistered all over. I placed it immediately in a china bowl using a plate as a lid so that it steamed in it’s own residual heat. I repeated this for 4 peppers. After 10-15 minutes, I removed the skin using a combination of rubbing with knife and peeling with fingers. This was not easy. I then removed a side from the pepper and removed the veins and seeds.

I stuffed all 4 peppers and made two small meatballs with the remaining stuffing as seen below.

This time I sliced smoked (low moisture) mozzarella cheese and used it to cover the meat stuffing. For good measure, I also placed a small square of cheese on the top of the meatball. I baked this in the toaster oven pre-heated to 370F for 20 minutes (below).

Obviously this is the combination is one that cannot go wrong. If I had more leftover marinara sauce, I would have put on more but this is a very good snack to have with the red wine we were drinking.

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