Stuffed Bell Peppers
ID: 4ea3e216...
This recipe for stuffed bell peppers prevents the meat from separating and ensures a fluffy, juicy finish. The refreshing flavor of shiso (Japanese basil) and the sweet and savory sauce blend together perfectly, making this ideal for bento boxes, meal prepping, or freezing.
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🍳 Cooking Flow
Chop the onion, shiso leaves, and bell peppers; microwave the onion and let it cool. → Add salt, pepper, panko, seasonings, and the chopped vegetables to the ground meat, then knead to create the meat filling. → Coat the inside of the sliced bell peppers with potato starch, stuff them with the meat filling, and lightly dust the exterior with potato starch. → Pan-fry both sides, add water, cover with a lid, and steam-cook on low heat for 3 minutes. → Pour the mixed sauce over the peppers and simmer on medium heat until the sauce thickens.
Cooking Steps
Brief Cooking Order
Chop the onion, shiso leaves, and bell peppers; microwave the onion and let it cool. → Add salt, pepper, panko, seasonings, and the chopped vegetables to the ground meat, then knead to create the meat filling. → Coat the inside of the sliced bell peppers with potato starch, stuff them with the meat filling, and lightly dust the exterior with potato starch. → Pan-fry both sides, add water, cover with a lid, and steam-cook on low heat for 3 minutes. → Pour the mixed sauce over the peppers and simmer on medium heat until the sauce thickens.
Introduction
This recipe for stuffed bell peppers prevents the meat from separating and ensures a fluffy, juicy finish. The refreshing flavor of shiso (Japanese basil) and the sweet and savory sauce blend together perfectly, making this ideal for bento boxes, meal prepping, or freezing.
Step 1
Finely chop the onion, place in a heat-resistant bowl, cover with plastic wrap, and microwave at 600W for 1 minute. After heating, spread it out and let it cool down completely.
Step 2
Quickly rinse the shiso leaves, pat dry, and remove the stems. Roll them up, cut in half, then chop into 5mm widths before roughly chopping.
Step 3
Slice the very top of the bell peppers to remove the stems and finely chop the areas around the stems. Cut the remaining bell peppers into 2cm thick rings and remove the seeds.
Step 4
Combine the panko and milk in a small bowl and let it soak.
Step 5
Place the ground meat and salt/pepper in a bowl and knead well until it becomes sticky.
Ingredients List
Important Notes
💡 To prevent the meat from peeling off, it is essential to thoroughly coat the inside of the bell peppers and the surface of the meat filling with potato starch.
✨ Adding mayonnaise to the meat filling keeps it fluffy and juicy even after it cools down.
🍳 You can minimize waste and maximize flavor by finely chopping the area around the bell pepper stems and mixing them into the meat filling.
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