Steps

1. Remove the stem from the bell peppers and cut them in half.
   🕒 19:27
2. Remove the seeds from the bell peppers.
   🕒 19:41
3. Wrap the removed bell pepper seeds and heat them in the microwave for 1 minute. 【Chef's Tip!】 Microwaving makes the seeds soft, so their texture won't be noticeable. This allows you to utilize the nutritious seeds without waste.
   🕒 20:13
4. Firmly scratch the inside of the bell peppers with a fork. It's fine to make deep holes. 【Chef's Tip!】 Scratching the inside helps the meat stick better and prevents it from peeling off. It's easier to work on the inside than the outside.
   🕒 20:31
5. In a bowl, add 250g ground mixed meat, 1/3 tsp salt, 1 tsp lard, 1 tbsp mayonnaise, 4 shakes pepper, 7 shakes garlic powder, 5 shakes Aji-no-moto, 1 pinch sugar, and 2 shakes nutmeg, then knead well.
   🕒 03:56
6. Add the heated bell pepper seeds to the meat mixture and knead them throughout.
   🕒 21:38
7. Tightly stuff the meat mixture into the bell peppers that have been pre-treated with a fork.
   🕒 21:49
8. Heat 1-2 tsp oil in a frying pan over high heat. Once hot, reduce to medium heat.
   🕒 22:38
9. Place the stuffed bell peppers in the frying pan, meat-side down, cover with a tight-fitting lid, and cook over medium heat. 【Chef's Tip!】 Using a tight-fitting lid traps steam, helping the bell peppers cook through evenly and become plump.
   🕒 22:56
10. Once browned, flip them over and cook for a few minutes until the skin side is also evenly browned.
    🕒 24:47
11. Continue cooking, flipping occasionally, until the bell peppers and meat are well integrated. If no red liquid comes out when pressing the center of the meat, it's cooked through.
    🕒 25:15
12. Plate and finish by sprinkling with Ajishio (seasoned salt) to taste and black pepper to taste. Serve with grain mustard to taste, if desired.
    🕒 25:55