Instructions: Soak the mushrooms in warm water to cover for 30 minutes; drain. Cut off and discard the stems; cut the caps into quarters. Place the mushrooms in a food processor and process until finely chopped. Add the remaining mousse ingredients and process to a smooth paste

Lightly dust the inside of the bell pepper squares with cornstarch. Spread about 2 teaspoons of mousse on each square. (The squares can be prepared to this point up to 2 hours ahead of time and refrigerated.)

Place a wide frying pan over medium-high heat. Add 1 tablespoon of the vegetable oil, swirling to coat the surface. Place half the stuffed peppers in the pan filling-side down and cook for 1 1/2 minutes. Add 1/4 cup of broth; cover and cook until peppers are tender, about 3 minutes. Remove the peppers from the pan and keep them warm. Wipe the pan dry and cook the remaining peppers with another tablespoon of oil and 1/4 cup of broth.

Meanwhile, place a small saucepan over high heat. Add the remaining 2 tablespoons of vegetable, swirling to coat the surface. Add the garlic, ginger, shallots, and red pepper and cook for 30 seconds. Add the black beans, sherry, soy sauce, sugar, and the remaining broth; mix well. Add the cornstarch solution and cook, stirring, until the sauce boils and thickens. Spoon the sauce over the stuffed peppers.

This recipe yields 16 pieces.

Variation: For a different flavor, stuff fresh Anaheim green chiles. Cut the peppers in half lengthwise; remove the seeds and veins before cutting into squares for stuffing.

Comments: My food processor makes the seafood mousse for these stuffed bell pepper squares in no time. I cook the stuffed peppers in a regular wide frying pan and serve them with black bean sauce. They make nice appetizers as well as dim sum offerings.

Yield: 16 pieces

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