Ryuji tests and adapts the viral stuffed bell pepper recipe that's rumored not to fall apart! This dish is packed with ideas to deliciously utilize even the bell pepper stems and seeds. With a chicken stock-based salty flavor, it's a new kind of stuffed bell pepper you'll enjoy.
Ingredients
Main Ingredients (2 servings)
- Bell peppers 4
- Ground mixed meat 250g
- Panko breadcrumbs 3½ tbsp
- Cake flour 2 tsp
- Butter 10g
- Lemon 1/8
Seasonings
- Salt 1/3 tsp
- Garlic powder 4 shakes
- Lard 1 tsp
- Pepper 5 shakes
- Sake 1 tbsp
- [A] Chicken stock 1 tsp
- [A] Water 2 tbsp
- Black pepper to taste
Steps
- Cut the bell peppers into roughly 3 equal parts and remove the seeds. The stem part is hard, so remove it.
- Finely chop the remaining parts of the bell pepper, excluding the stem and seeds.
- In a resealable bag, coat the cut bell peppers with 2 tsp cake flour. 【Tip!】 Coating with cake flour helps prevent the meat filling from separating from the bell pepper.
- To the same bag, add 250g ground mixed meat, finely chopped bell pepper, 1/3 tsp salt, 4 shakes garlic powder, 1 tsp lard, 5 shakes pepper, 3½ tbsp panko breadcrumbs, and 1 tbsp sake.
- Knead well from outside the bag to thoroughly mix the meat filling. 【Tip!】 Kneading in the bag allows you to work without getting your hands dirty, but there's a risk of the bag tearing. If you're concerned, we recommend working in a bowl and washing your hands afterwards.
- Push the kneaded meat filling to one corner of the bag and cut off the corner with scissors.
- Fill the bell pepper cavities with the meat filling as if using a piping bag. 【Tip!】 If you're not used to the piping bag method, it's perfectly fine to use a spoon.
- Heat and melt 10g butter in a frying pan over medium heat.
- Arrange the stuffed bell peppers in the frying pan and cook until the meat side is browned.
- Once browned, cover and steam-cook until the bell peppers are cooked through. 【Tip!】 The cooking time will vary depending on the size of the bell peppers. Adjust the heat and cooking time (approx. 5-10 minutes) to prevent burning, and ensure the bell peppers are thoroughly steamed so they don't become hard.
- Plate the cooked stuffed bell peppers.
- To the butter and flavorful meat drippings remaining in the pan, add [A] 1 tsp chicken stock and [A] 2 tbsp water, bring to a boil, and emulsify.
- Add black pepper to taste to the sauce.
- Once the sauce has reduced slightly and thickened, pour it generously over the plated stuffed bell peppers.
- Garnish with or squeeze 1/8 lemon, if desired.
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