Steps

1. Finely chop 100g onion. 【Tip!】 If the onion pieces are too large, the meat filling tends to fall apart, so chop as finely as possible.
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2. Put the finely chopped onion into a bowl, add 10g butter and season with salt and pepper to taste.
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3. Cover the bowl with plastic wrap and microwave for 2 and a half minutes. Let it cool slightly, then cool completely. 【Tip!】 Microwaving increases the sweetness of the onion and retains moisture, making the meat juicy. Using cold onion prevents the meat's umami from escaping.
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4. Cut 4 bell peppers (180g) lengthwise in half. Do not remove the seeds; just press down on the white part slightly to widen it. 【Tip!】 The seeds are very delicious when cooked, so don't remove them. Pressing down on the white part to create space for the meat will prevent the meat from detaching.
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5. Wrap the cut bell peppers in plastic wrap and microwave at 600W for 2 minutes. 【Tip!】 Cooking the bell peppers first draws out their sweetness and removes bitterness. They become soft, allowing you to stuff them to the maximum, and they become easier to bite through. The seeds will also cook through more easily than with raw bell peppers.
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6. Sprinkle all-purpose flour on the inside of the warmed bell peppers. 【Tip!】 Dusting with all-purpose flour helps prevent the meat from detaching from the bell peppers.
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7. In a bowl, combine the cooled onion, 250g ground mixed meat, 3 tbsp panko breadcrumbs, 1 tbsp water, 1 pinch salt, black pepper to taste, and 2/3 tsp consommé powder. 【Tip!】 Panko breadcrumbs soften the meat and help retain moisture. Adding water makes the meat filling juicy. Do not add eggs for a more meaty texture.
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8. Quickly knead the mixture until it becomes sticky. 【Tip!】 If the onion is hot, fat will leak out of the meat filling, so it's important to knead it while it's cold. If the meat filling warms up, add one ice cube instead of 1 tbsp water to cool it down.
   🕒 06:29
9. Divide the meat filling into 8 portions and stuff them tightly into the floured bell peppers. 【Tip!】 Since the bell peppers are soft, they are easy to stuff. Filling the meat into the gaps around the seeds creates a unified texture.
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10. Heat oil in a frying pan over medium-low heat. Place the stuffed bell peppers meat-side down.
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11. Cover and cook for 4 minutes. 【Tip!】 Covering the pan traps heat, allowing the meat filling to cook through to the center, even on the bell pepper side.
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12. Once the meat filling is browned, flip them over and cook uncovered for 2 minutes. Transfer the cooked stuffed peppers to a plate.
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13. Discard the oil from the frying pan. Add [A] 3 tbsp ketchup, [A] 1 tbsp Chuno sauce, [A] 3 tbsp water, and [A] 1/2 tsp consommé powder, then mix and simmer over high heat until reduced. 【Tip!】 The browned bits left in the pan are umami, so use them as-is for the sauce. Reduce to thicken.
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14. Once the sauce has thickened, pour it over the stuffed bell peppers arranged on a plate.
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