This recipe for stuffed bell peppers, from Koutarou Kono, focuses on preventing the filling from falling out. The key is to slice the peppers diagonally and stuff them generously with meat for a juicy finish. Try this dish bursting with the umami of minced meat and bell peppers!
Ingredients
Main Ingredients (3 servings)
- Bell Peppers (large) 5-6 pieces
- Ground Pork/Beef Mix 250g
- Minced Onion 1/2
- Egg 1
- All-purpose Flour 1 tbsp
- Vegetable Oil 1 tbsp
Seasonings
- Salt 1/3 tsp
- [A] Soy Sauce 2 tbsp
- [A] Mirin (Sweet Rice Wine) 2 tbsp
- [A] Cooking Sake (Rice Wine) 2 tbsp
- [A] Potato Starch 1/3 tsp
Steps
- Cut around the stem of the bell pepper and remove it.
- Lay the bell pepper on its side and cut it diagonally. Push out the seeds and pith with your thumb. This is the key! Cutting diagonally allows you to stuff more meat, making it less likely to fall out. Leaving the pith and any protruding parts is important.
- In a bowl, add ground pork/beef mix 250g, minced onion 1/2, salt 1/3 tsp, egg 1, and all-purpose flour 1 tbsp.
- Mix all ingredients well by kneading until the meat mixture becomes pale.
- Tightly stuff the meat mixture into the cut bell pepper where the pith was.
- Stuff generously so the meat slightly protrudes from the edges, then press the meat together and mound it up like a lid. This is the key! To prevent shrinkage during cooking, stuffing it generously is the trick to keep it from falling out.
- Heat vegetable oil 1 tbsp in a frying pan. Place the stuffed peppers meat-side down and sear until browned. This is the key! Unlike boat-shaped cuts which are prone to the filling falling out, this cutting method doesn't require dusting with flour and is less likely to detach.
- Flip the peppers once the meat side is browned.
- Roll and cook on all sides until golden brown. This is the key! Searing all sides until fragrant enhances the sweetness of the bell peppers, making them more delicious.
- Once the bell peppers are nicely browned, add water, cover, and steam. This is the key! Over-steaming can cause the meat to shrink and fall out, so adjust the steaming time based on the bell pepper's color and the meat's condition.
- In a bowl, combine soy sauce 2 tbsp, mirin (sweet rice wine) 2 tbsp, cooking sake (rice wine) 2 tbsp, and potato starch 1/3 tsp, and mix to create the sauce.
- Lightly wipe off any excess oil from the frying pan.
- Add the prepared sauce to the pan. Stir while scraping the flavorful bits from the bottom of the pan to thicken the sauce.
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