Steps

1. Cut 6 Bell Peppers in half lengthwise and make a cut just below the stem.
   🕒 00:23
2. Remove the seeds and core from the bell peppers.
   🕒 00:46
3. Arrange the bell peppers and lightly dust them all over with All-purpose Flour.
   🕒 01:11
4. Finely chop 1/2 Onion.
   🕒 01:29
5. In a bowl, combine 300g Ground Meat Mix with the chopped Onion, add 1/2 tsp Salt, 3 tbsp Milk, 4 tbsp Panko Breadcrumbs, 1/2 clove equivalent Grated Garlic, and a pinch of Pepper.
   🕒 01:47
6. Mix everything thoroughly until it becomes sticky.
   🕒 02:16
7. Generously stuff the mixture into the Bell Peppers that have been dusted with flour.
   🕒 02:40
8. Lightly grease a frying pan with a little Vegetable Oil, heat over medium heat, and sear the meat side of the stuffed peppers for about 1 minute until browned.
   🕒 03:17
9. Flip the peppers once browned.
   🕒 03:44
10. Continue cooking on the same heat for about 30 seconds after flipping.
    🕒 04:00
11. Reduce heat to low, cover with a lid, and steam for about 5 minutes.
    🕒 04:11
12. Insert a skewer to check if the meat juices run clear. If they are cloudy, continue cooking on low heat.
    🕒 04:30
13. Remove the stuffed bell peppers from the pan and set aside on a plate.
    🕒 04:45
14. Return the frying pan to the heat and add 2.5 tbsp Ketchup, then 1.3 tbsp Soy Sauce, and 1.3 tbsp Mirin (Sweet Rice Wine) in that order.
    🕒 05:00
15. Stir and lightly simmer to create the sauce.
    🕒 05:20
16. Pour the sauce over the stuffed bell peppers to finish.
    🕒 05:42