Take the completed mix and stuff it inside the pepper that has its calyx cut off.

No need to cram them all inside. The key is to make sure there's some space for air in the paste!

After you skewered it, add some flavor with some sauce or salt to your liking.

Now let's carefully grill it over the coal.

Since this isn't fresh meat, watch out when frying it directly!

Chef Lorelei's Special Green Chilli Pepper Stuffed with Meat Kebab is done~! Dunno what to do with that "zakuro". Nothing seems to match.

I'll make some Meat Dango from the leftover paste.