Peppers stuffed with pork and mushrooms

Ingredients

4 Poblano peppers
500g minced pork
2 Tbsp of dehydrated cat's ear mushrooms, rehydrated 10 min in lukewarm water, cut into julienne strips
A handful of cellophane vermicelli soaked for 10 minutes in lukewarm water and finely chopped
1 Tbsp of soy sauce
1 Tbsp of salt
1 Tbsp of sugar
1 tbsp of peppercorns
2 tbsp of finely chopped onion
1 garlic clove finely chopped

Preparation

1- Wash the peppers well in water.
2- Remove some of the peppers and empty them carefully.
3- In a bowl, put all the ingredients together and mix well without kneading too much.
4- Place all the peppers in a daisy that can fit over a pot of water.
5- Cook for about 20 minutes.
6- Serve with rice.