This recipe is one of my favorite home-made meals my mother used to cook for me. I cooked this for the first time, and realized it took the time and effort to make such a juicy & satisfying meal. However, each steps are easy enough for a beginner cook like me, so don’t worry. I have never encountered this dish outside of my home, so I’m guessing although a popular recipe eaten in each household, you cannot easily try this recipe at restaurants. So I highly recommended to try to cook at home, and I’m sure you won’t forget this taste forever!

A Special Household Menu

A lot of Japanese meals use the minced beef or pork in various recipes. When you think of minced meat, the first things that come into my mind are hamburger meat patties, meat loaf, etc… I call this meat stuffed recipe a special menu because it’s such a creative meal! The vegetables work like a cup to hold the meat in place, and it comes in such a cute size! It’s so smart to utilize the vegetable’s unique shape, and I really wonder who came up with this recipe first! Not just the shape, but the inter-mingle of the meat & the vegetable works so well to create the addicting taste. The oil of the meat sinks into the vegetable, creating the vegetable to be soft and juicy. I hope you could try this recipe at home to experience this right away!

What types of vegetable are fit for this recipe?

I used green pepper & shiitake mushrooms. Green peppers are so fit because it has the stiffness when raw, once cut in half. It holds for you the meat in position, even after heated. For the shiitake mushrooms, I use one whole for one piece. Cut the stem, and stuff the meat on the flat side surface. Once heating it, the meat will stick to the shiitake mushrooms. Also recommended are eggplants! You can slice the middle part of the eggplant and sandwich the meat inside. Anything that is stiff when raw, but juicy when heated are perfect for this recipe. So if you come up with any good vegetables to cook this, let me know too!

Category

Yields4 Servings

 6 green peppers
 300 g Minced Pork/Beef/Chicken (Anything of your choice!)
 ½ Onion
 ½ Carrot
 20 g Panko
 30 ml milk
 1 Egg
 1 tbsp Flour
 Salt & Pepper
 1 tbsp Oil
Cooking Sauce
 2 tbsp Soy Sauce
 2 tbsp Sake (or white wine)
 100 ml Water

1

Cut the onions & carrots into very small diced pieces. Place them in a bowl, and microwave for 3 min under 500w. Once done, cool them.

2

In a large bowl, add panko, milk, and egg to mix. Once the vegetables have cooled, place them inside the same bowl, along with the meat, and sprinkle salt & pepper.

3

Wash the bell pepper wipe off the water. Cut them in half and take out the seeded part. Make sure you don't tear out the top of the green pepper.

4

Place the cut green peppers into a plastic bag. Put in flour and shake well so the flour gets evenly distributed.

5

Put the meat stuffings into the green pepper like in the picture. You can stuff more than you think!

6

In a different bowl, mix the ingredients to the cooking sauce and set aside.

7

In a heated frying pan, add 1 tbsp of oil. With the meat side faced down, place the stuffed peppers inside the pan. Cook for 2-3min under medium heat.

8

Without flipping the stuffed peppers, add the cooking sauce. Cover with a lid and let it simmer under low medium heat for 7 min.

9

Take off the lid, and cook for another 3 minutes to make sure the sauce mixes well with the peppers. Serve.

Ingredients

 6 green peppers
 300 g Minced Pork/Beef/Chicken (Anything of your choice!)
 ½ Onion
 ½ Carrot
 20 g Panko
 30 ml milk
 1 Egg
 1 tbsp Flour
 Salt & Pepper
 1 tbsp Oil
Cooking Sauce
 2 tbsp Soy Sauce
 2 tbsp Sake (or white wine)
 100 ml Water

Directions

1

Cut the onions & carrots into very small diced pieces. Place them in a bowl, and microwave for 3 min under 500w. Once done, cool them.

2

In a large bowl, add panko, milk, and egg to mix. Once the vegetables have cooled, place them inside the same bowl, along with the meat, and sprinkle salt & pepper.

3

Wash the bell pepper wipe off the water. Cut them in half and take out the seeded part. Make sure you don't tear out the top of the green pepper.

4

Place the cut green peppers into a plastic bag. Put in flour and shake well so the flour gets evenly distributed.

5

Put the meat stuffings into the green pepper like in the picture. You can stuff more than you think!

6

In a different bowl, mix the ingredients to the cooking sauce and set aside.

7

In a heated frying pan, add 1 tbsp of oil. With the meat side faced down, place the stuffed peppers inside the pan. Cook for 2-3min under medium heat.

8

Without flipping the stuffed peppers, add the cooking sauce. Cover with a lid and let it simmer under low medium heat for 7 min.

9

Take off the lid, and cook for another 3 minutes to make sure the sauce mixes well with the peppers. Serve.

Meat Stuffed Green Peppers

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