An easy recipe for whole meat-stuffed peppers that requires no knives! Simply stuff pork into bell peppers and bake for a juicy dish that bursts with flavor. Try this exquisite dish using seasonal bell peppers.
Ingredients
Main Ingredients (7 peppers)
- Bell Peppers 7 pcs (approx.)
- Pork Shoulder 250g
- Potato Starch 1 tbsp
Seasonings
- [A] Cooking Sake (Rice Wine) 2 tbsp
- [A] Grated Garlic 1 tsp
- [A] Grated Ginger 1 tsp
- [A] Salt & Pepper to taste
- Water 3 tbsp
- [B] Soy Sauce 1 tbsp
- [B] Mirin (Sweet Rice Wine) 1 tbsp
- [B] Sugar 1/2 tbsp
Steps
- Using your fingertip, push in the stem of the bell pepper to remove the core and seeds. Rinse with water and remove any remaining seeds. (Tip: If seeds are difficult to remove, use a fork or spoon.)
- In a bowl, combine Pork Shoulder 250g, Cooking Sake (Rice Wine) 2 tbsp, Grated Garlic 1 tsp, Grated Ginger 1 tsp, and Salt & Pepper to taste. Mix well by kneading.
- Add Potato Starch 1 tbsp and continue to mix and knead.
- Firmly stuff the pork mixture into the hollow of the bell peppers. (Tip: Pack it in tightly, pushing towards the back first.)
- Lightly dust the opening of the bell pepper with potato starch. (Tip: This helps to seal in the juices.)
- Heat Vegetable Oil in a frying pan over medium heat.
- Place the bell peppers, dusted side down, in the frying pan, leaning them against each other.
- Once one side is browned, carefully lay the peppers down to brown the stuffed side.
- After browning the stuffing, reduce heat to medium-low, add Water 3 tbsp, cover with a lid, and steam for 5 minutes.
- Remove the lid, add Soy Sauce 1 tbsp, Mirin (Sweet Rice Wine) 1 tbsp, and Sugar 1/2 tbsp. Increase heat to high.
- Cook until the sauce thickens and coats the peppers.
- Once the sauce has coated everything, turn off the heat and transfer to a plate.
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