Pan-roasted stuffed pepper

pan-roasted pepper cooks and caramelizes in its own slowly released sweet and flavorful juice. Italian long red peppers with medium thickness flesh work best, big sized jalapeno is also suitable, less sweet, but more of spicy and smoky flavor.

• 2 Italian long red peppers
  
• 4 shallots
  
• 4 shittake
  
• 1 clove garlic
  
• 6 tbs threaded tofu skin or minced meat
  
• 1 egg
• 2 tbs roasted peanuts or pinenuts
  
• 1 tsp cooking oil
• 2 tbs soy sauce
• 2 tbs sugar
• 1 tbs rice wine
• 1 tbs rice vinegar
  
• salt and pepper
  

1. slice shittake, shallots and garlic
   
2. heat the oil in a pan to medium heat, add shallots and garlic, cook till soft and golden
3. add shittake, add rice wine, soy sauce and sugar, stir and cook till soft
   
4. remove the cooked mixture from heat, put into a food processor, add the threaded/chopped tofu skin
   
5. add the nuts and the egg, process the mixture for a couple of minutes, add salt and pepper
   
6. cut the top off from the long peppers, clean the seeds inside
7. stuff the mixture into the peppers
8. heat a frying pan, medium heat, add the peppers, cover and roast for 30 to 40 minutes, turn the sides occasionally, till the peppers are soft and slightly burned on the skin.
   
9. mix 1 tbs soy sauce, 1 tbs sugar, 1 tbs rice vinegar, add to the frying pan, turn heat to high, coat the peppers well with the sauce, 2 minutes. serve hot