Steps

1. Halve 5 Bell Peppers lengthwise, and remove the stems, seeds, and pith. [Here's the tip!] Remove the stems to create a cup-like shape with the bell pepper to prevent the meat juices from leaking.
   🕒 00:39
2. Finely chop 200g of Thinly Sliced Pork, then mince it further by pounding with a knife.
   🕒 01:09
3. Place the minced pork into a bowl.
   🕒 01:18
4. Add 2 tsp Cooking Sake (Rice Wine), 1 tsp Soy Sauce, 1 tsp Grated Garlic, 1 tsp Grated Ginger, 1 tsp Sesame Oil, and a pinch of Salt & Pepper to the bowl, and mix well with the pork.
   🕒 01:20
5. Add 2 tsp Potato Starch and mix it thoroughly into the pork. [Here's the tip!] Coating with potato starch will help the pork absorb the meat juices and umami that gather in the bell pepper during cooking, resulting in a juicy finish.
   🕒 01:38
6. Divide the prepared meat mixture into 10 portions and take them in your hands.
   🕒 01:46
7. Stuff the meat mixture into the hollow part of the bell peppers.
   🕒 01:51
8. Arrange the bell peppers stuffed with meat mixture on a fish grill heated over medium heat.
   🕒 02:10
9. Grill over medium heat for 4 minutes.
   🕒 02:19
10. After grilling for 4 minutes and the pork has changed color, place 1 slice of Sliced Cheese torn into pieces on top of each bell pepper.
    🕒 02:33
11. Grill for another 2 minutes until the cheese has melted and browned. [Here's the tip!] If it's not cooked through, cover with aluminum foil to prevent burning and add more cooking time. Check for doneness with a pointed utensil.
    🕒 02:42
12. Arrange on a plate and sprinkle with Coarse Black Pepper if desired.
    🕒 03:13