These "Effortless Stuffed Bell Peppers" are a super easy recipe where you just stuff ground meat into bell peppers without kneading, then bake them. While rustic in appearance, the meat juices soak into the bell peppers, making them surprisingly juicy and addictively delicious. Their ease of preparation makes them a perfect dish, even for when you're hungover.
Ingredients
Main Ingredients (2 servings)
- Ground Mixed Meat 220g
- Bell Peppers 3 pcs
Seasonings
- Salt and Pepper to taste
- [A] Ketchup 2 tbsp
- [A] Sauce 1 tsp
- Ajishio (seasoned salt) to taste
- [B] Mayonnaise to taste
Steps
- Cut the bell peppers in half and slightly spread open the white parts. Do not remove the seeds. [Pro Tip!] The bell pepper seeds absorb the meat juices and become delicious, so do not remove them.
- Place 220g ground mixed meat into a frying pan as a solid block, then press the cut 3 bell peppers onto the meat, embedding them. [Pro Tip!] By cooking the meat as a solid block without kneading, you achieve a meaty texture.
- Sprinkle salt and pepper to taste over everything, cover, and cook over medium heat.
- Once the meat is thoroughly cooked, flip the bell peppers so the bell pepper side is down, cover again, and continue cooking.
- Sprinkle salt and pepper to taste on the surface of the bell peppers as well. [Pro Tip!] If the bell peppers are not thoroughly heated, the seeds will remain hard, so ensure they are cooked through to the center.
- Once everything is cooked through and the bell peppers are tender, turn off the heat.
- Once cooked, cut the meat into portions corresponding to the bell pepper halves.
- Make the sauce. In a bowl, mix together 2 tbsp ketchup and 1 tsp sauce.
- Plate and serve, optionally sprinkling with Ajishio (seasoned salt) to taste or drizzling with the prepared sauce.
- For a flavor variation, it's also delicious with mayonnaise to taste.
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