Name: Stuffed Bell Peppers
Cuisine: 和食
Ingredients: 5 bell peppers; 1/2 onion (approx. 100g); 1.5 tbsp potato starch (approx. 15g); 250g ground meat blend (beef and pork); 1 egg; 0.5 tsp salt (approx. 2.5g); Flour, to taste; 0.5 tbsp oil; 1 tbsp water; 3 tbsp sake (approx. 45ml); 2 tbsp mirin (approx. 30ml); 2 tbsp soy sauce (approx. 30ml); 1 tbsp sugar (approx. 10g)

About "Stuffed Bell Peppers"

A professional chef's recipe for stuffed bell peppers. By coating the onions in potato starch to lock in moisture, leaving the pepper seeds and ribs intact, and dusting them with flour, the meat is guaranteed not to fall out during cooking. Pack the meat filling tightly using a spoon, pan-sear over medium heat, steam to perfection, and finish with a rich teriyaki glaze made from the pan drippings. A perfect dish to enjoy with rice!

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Tips for Making "Stuffed Bell Peppers"

Prep
- After mincing the onion, coat it with 1 tbsp of potato starch to lock in moisture during cooking and prevent the meat mixture from becoming watery.
Prep
- Keep the ground meat blend ice-cold until right before use to prevent the fat from melting during kneading, preserving its juiciness.
Prep
- Do not remove the inner ribs, seeds, or fibers after cutting the peppers in half. They act as anchors to keep the meat from falling out during cooking.
Prep
- Carefully dust the inside of the peppers with flour using a pastry brush to create a strong adhesive bond between the meat and the pepper.
Shaping
- Use the rounded back of a spoon to press the meat into every corner of the pepper, pushing out air for a tight bond and allowing you to pack in more filling.
Heat control
- Use only about 0.5 tbsp of oil. Place the peppers meat-side down over medium heat and leave them undisturbed until nicely browned.
Heat control
- After flipping, cover and steam for 1 minute, then add 1 tbsp of water and steam for another minute to cook the meat gently to the center and lock in juices.
Seasoning
- Discard the excess grease from the pan, but keep the browned bits stuck to the bottom to mix with the seasonings for a flavorful teriyaki glaze.

Ingredients for "Stuffed Bell Peppers"

13 items

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5bell peppers
1/2onion (approx. 100g)
1.5tbsp potato starch (approx. 15g)
250gground meat blend (beef and pork)
1egg
0.5tsp salt (approx. 2.5g)
Flour,to taste
0.5tbsp oil
1tbsp water
3tbsp sake (approx. 45ml)
2tbsp mirin (approx. 30ml)
2tbsp soy sauce (approx. 30ml)
1tbsp sugar (approx. 10g)

How to Make "Stuffed Bell Peppers"

1
Finely mince the onion, leaving the area near the core intact to keep it together while cutting.
2
Add 1 tbsp of potato starch to the minced onion and toss well to coat.
3
Add 250g of chilled ground meat blend, salt, and the egg, then knead until the mixture becomes sticky.
4
Chill the meat mixture in the refrigerator.
5
Cut the bell peppers in half lengthwise, leaving the seeds and ribs intact, and carefully dust the insides with flour using a pastry brush.
6
Using the back of a spoon, pack the meat mixture tightly into the bell peppers without leaving any gaps.
7
Heat 0.5 tbsp of oil in a frying pan over medium heat.
8
Place the bell peppers meat-side down in the pan and let them sear undisturbed until nicely browned.
9
Flip the bell peppers over.
10
Cover with a lid and steam-cook for 1 minute.
11
Add 1 tbsp of water, cover again, and steam-cook for another 1 minute.
12
Confirm the meat is fully cooked, then transfer the bell peppers to a plate.
13
Discard any excess grease left in the frying pan.
14
Add 3 tbsp sake, 2 tbsp mirin, 2 tbsp soy sauce, and 1 tbsp sugar to the pan.
15
Using a rubber spatula, scrape up the flavorful browned bits from the bottom of the pan and mix them into the sauce.
16
Bring to a boil over high heat and simmer to reduce and thicken the sauce.
17
Pour a generous amount of the hot teriyaki glaze over the plated stuffed bell peppers.

Food Science

Why This Dish Tastes So Good

Kneading the ground meat with salt allows the proteins to form a mesh-like structure that traps the juices inside. Additionally, the potato starch on the onions and the flour on the peppers control moisture, preventing the meat from separating. Searing the meat-side over medium heat triggers the Maillard reaction, enhancing both aroma and savory flavor. Finally, seasonings like soy sauce and sugar harmonize with the natural bitterness of the bell peppers, beautifully balancing the overall flavor profile.

Moisture ControlTemperature & Heat ReactionsFlavor Balance

Detailed Commentary on "Stuffed Bell Peppers"

* Content organized by topics from the video.

Perfect for Summer! Choosing Peppers & Onion Tips

When it comes to classic summer side dishes, stuffed bell peppers are a must-have. Today, I'll show you a professional method to make them incredibly juicy, with a guarantee that the meat will never fall out. First, let's talk about choosing your peppers. Prepare 5 large bell peppers that are as thick-walled, firm, and glossy as possible. Before prepping the peppers, we'll start with the meat filling. We'll use half an onion (about 100g). When mincing, leave a portion near the core intact while making fine cuts, then rotate and chop. This keeps the onion from falling apart, making the process incredibly smooth. Chop the remaining parts finely so only the core is left, ensuring zero waste. If your mince ends up a bit coarse, lightly run your knife over it on the cutting board to refine it before transferring it to a bowl.

The Secret to No-Slip Meat: Onion Coating & Prep

This is the first crucial step to prevent the meat from separating from the peppers. Add 1 tbsp (about 10g) of potato starch to the minced onion and toss to coat thoroughly. Coating the onion with potato starch locks in its natural moisture during cooking, preventing the meat mixture from becoming watery. If the onion seems particularly wet, feel free to add another 5g of potato starch to adjust. Next, add 250g of ground meat blend that has been chilled in the fridge until the very last second. Keeping the meat cold prevents the fat from melting while kneading, which preserves its juiciness. Season with 0.5 tsp (about 2.5g) of salt and add 1 egg. Knead thoroughly by hand until sticky, then pop the mixture back into the fridge to chill.

Keep Seeds & Ribs! Pepper Prep & Flour Glue

Next is the pepper prep, which features a surprising trick to ensure the meat never falls out. Simply cut the peppers in half lengthwise, but do not remove any of the inner ribs, seeds, or fibers! Leaving these intact allows the meat mixture to anchor itself inside the pepper, strongly preventing it from slipping out during cooking. Don't worry—the seeds and ribs soften when cooked and are perfectly delicious to eat. Next, use a pastry brush to carefully dust the inside of each halved pepper with flour. This flour absorbs the slight moisture released by the pepper, acting like a glue to bond the meat and pepper tightly. Using a brush is highly recommended as it helps distribute the flour evenly into all the crevices of the seeds and ribs.

Spoon Trick: How to Pack the Meat Tightly

Once prepped, it's time to stuff the chilled meat mixture into the peppers. The professional technique for packing the meat tightly and beautifully without any gaps is to use a spoon. First, roughly place some meat inside the pepper, then use the rounded back of a spoon to press the filling into every corner. The curve of the spoon fits the inside of the pepper perfectly, pushing out trapped air and ensuring a tight bond. This method allows you to mound the meat generously so it heaps over the edges of the pepper, greatly enhancing the final presentation and volume. Once all the peppers are stuffed, we're ready to cook!

Juicy Results: Searing & Steaming Techniques

For the cooking process, heat control and moisture are key. Since the meat releases plenty of its own fat, you only need a small amount of oil—about half a tablespoon is plenty. Heat the pan over medium heat, then place the peppers meat-side down. The meat can break apart easily right after placing, so leave them undisturbed until they develop a beautiful sear. Once nicely browned, flip them over, cover with a lid, and steam-cook for 1 minute. Once the peppers have softened slightly, pour in 1 tbsp (about 15ml) of water, cover again, and steam for another minute. Adding this splash of water creates steam that cooks the meat gently and thoroughly to the center, locking in all the juicy goodness. Once cooked, transfer the peppers to a plate for now.

Rich Teriyaki Glaze Made with Pan Drippings

Finally, we'll make an exquisite teriyaki soy glaze packed with savory meat flavor. Discard the excess grease left in the pan to prevent the sauce from becoming too oily, but keep the browned bits stuck to the bottom—that's pure flavor! Add 3 tbsp sake (approx. 45ml), 2 tbsp mirin (approx. 30ml), 2 tbsp soy sauce (approx. 30ml), and 1 tbsp sugar (approx. 10g). Use a rubber spatula to scrape up those delicious browned bits from the bottom of the pan as you mix the sauce, then turn the heat to high. Bring it to a boil and let it reduce to concentrate the flavors into a thick, glossy glaze. Pour this piping hot sweet-and-savory sauce generously over your plated stuffed peppers. One bite will unleash a waterfall of juices, perfectly balanced by the slight bitterness of the pepper and the rich glaze. It's an absolute rice-killer!

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