Name: Stuffed Bell Peppers
Cuisine: 和食
Ingredients: 8–9 bell peppers; 400g ground beef and pork blend (150g for sautéing + 250g for the raw mixture); 1 egg; 10g panko breadcrumbs; 20g milk; Flour (for dusting), to taste; Oil, to taste; [For sautéing] 1/2 small onion (approx. 100g); [For sautéing] 5g salt (5.5g if you prefer a stronger flavor); [For sautéing] 15g mirin (1 tbsp); [For sautéing] 20g Tonkatsu sauce (1 tbsp); 2 tsp vegetable oil (for sautéing onions)

About "Stuffed Bell Peppers"

The key feature of this recipe is pre-sautéing 150g of the 400g ground meat mixture with onions, seasoned deeply with salt, mirin, and Tonkatsu sauce. Mixing this completely cooled cooked meat with the remaining raw meat creates a rich, flavorful filling that needs no extra sauce. Dusting the inside of the bell peppers with flour prevents the meat from separating, while steam-cooking them with a lid traps the juices inside the pepper cups. This easy-to-replicate home recipe uses 8 to 9 bell peppers to make 16 to 18 delicious pieces.

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Tips for Making "Stuffed Bell Peppers"

Prep
- Keep the ground meat thoroughly chilled in the fridge until right before cooking to lock in the fat and ensure a juicy finish.
Prep
- Do not remove too much of the white inner ribs of the peppers, as they help the meat filling adhere and prevent it from separating.
Prep
- Lightly dust the inside of the peppers with flour using a brush. An even coating ensures the meat filling adheres firmly.
Sautéing
- When sautéing 150g of ground meat with onions, wipe away excess grease with a paper towel for a lighter finish.
Seasoning
- Season the 150g of sautéed meat strongly with 5g of salt. The moisture from the peppers will dilute the flavor slightly, so a strong seasoning is intentional.
Chilling
- Let the sautéed meat cool, then chill it completely in the fridge or freezer before mixing with the raw meat. This prevents the mixture from softening, making it easier to shape.
Shaping
- Press the filling deep into the peppers to avoid air pockets, and smooth the surface. Uneven surfaces can crack during cooking, causing juices to escape.
Heat Control
- Cook with the lid on the entire time: skin-side down for 2 mins (medium-low) -> meat-side down for 2 mins (medium-low) -> skin-side down for 3 mins (low) -> rest covered for 1–2 mins.
Heat Control
- Starting skin-side down allows the pan to heat up fully, ensuring a beautiful sear when you flip to the meat-side.

Ingredients for "Stuffed Bell Peppers"

12 items

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8–9bell peppers
400gground beef and pork blend (150g for sautéing + 250g for the raw mixture)
1egg
10gpanko breadcrumbs
20gmilk
Flour(for dusting), to taste
Oil,to taste
[Forsautéing] 1/2 small onion (approx. 100g)
[Forsautéing] 5g salt (5.5g if you prefer a stronger flavor)
[Forsautéing] 15g mirin (1 tbsp)
[Forsautéing] 20g Tonkatsu sauce (1 tbsp)
2tsp vegetable oil (for sautéing onions)

How to Make "Stuffed Bell Peppers"

1
Roughly chop 1/2 onion (approx. 100g) into about 1cm pieces.
2
Heat 2 tsp of vegetable oil in a pan over medium heat and sauté the onion until softened and translucent.
3
Add 150g of the ground meat (straight from the refrigerator) to the pan with the onions, add 5g of salt, and sauté over high heat until nicely browned.
4
Carefully wipe away any excess grease with a paper towel.
5
Turn off the heat, add 15g of mirin and 20g of Tonkatsu sauce, then turn the heat back on and simmer briefly to reduce.
6
Transfer the sautéed meat mixture to a tray and let it cool completely in the refrigerator or freezer.
7
Cut 8–9 bell peppers in half lengthwise and remove the stems and seeds. Be careful not to remove too much of the white inner ribs.
8
Lightly dust the inside of the bell peppers with flour using a brush, ensuring an even coating in all the corners.
9
In a bowl, combine the remaining 250g of cold raw ground meat, 1 egg, 10g of panko breadcrumbs, and 20g of milk, and knead well until sticky.
10
Add all of the completely cooled sautéed meat mixture and mix until uniform.
11
Stuff the meat mixture into the floured bell peppers, pressing it deep inside to avoid air pockets, and smooth the surface.
12
Lightly grease a pan, place the bell peppers skin-side down, cover with a lid, and cook over medium-low heat for about 2 minutes.
13
Flip them over so the meat-side is down, cover, and cook over medium-low heat for about 2 minutes until beautifully browned.
14
Flip them back skin-side down, reduce the heat to low, cover, and steam-cook for about 3 minutes.
15
Turn off the heat and let them sit covered for 1–2 minutes to cook through completely with residual heat.
16
Plate and serve. You can garnish with Japanese mustard (karashi) or Sansho pepper if desired.

Detailed Commentary on "Stuffed Bell Peppers"

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Secret Ingredients for the Best Stuffed Peppers

Today, we are introducing a game-changing recipe for the most delicious stuffed bell peppers you've ever tasted. One bite, and you'll be amazed by how juicy and intensely flavorful they are. This is a recipe you'll want to use for the rest of your life. The main ingredients are 400g of ground beef and pork blend, half a small onion (about 100g), and 8 to 9 fresh bell peppers. Keeping the ground meat thoroughly chilled in the fridge until right before cooking is a crucial tip to lock in the fat and keep the meat juicy. While the ingredients are simple, the professional techniques hidden in the steps will transform this everyday home-cooked dish into an exquisite feast. We'll explain the measurements and detailed tips, so please give it a try!

Sautéing Onions to Bring Out Their Sweetness

Let's start by prepping the onion. Roughly chop half a small onion into about 1cm pieces. Leaving them slightly chunky rather than finely minced adds a wonderful texture to the stuffed peppers. Once chopped, heat 2 teaspoons of vegetable oil in a pan over medium heat and add the onions. Sauté them slowly, being careful not to burn them, until they are soft and translucent. Sautéing the onions beforehand to bring out their natural sweetness is an essential step that builds a deep flavor base for the entire meat filling.

Pre-Sautéing One-Third of the Meat

This is the most unique and important part of this recipe. Add 150g (about one-third) of the 400g ground meat to the pan with the sautéed onions. Keep the remaining 250g in the fridge for later. Add 1 teaspoon (5g) of salt and sauté over high heat to get a nice, deep brown color. Carefully wipe away any excess grease released from the meat with a paper towel—this simple step keeps the final dish light. Turn off the heat, add 1 tablespoon each of mirin and Tonkatsu sauce, and turn the heat back on to simmer and reduce briefly. If you like, add a pinch of pepper or nutmeg, then transfer to a tray and chill thoroughly in the refrigerator or freezer.

Prepping Peppers to Prevent Meat Separation

While the meat mixture is cooling, prepare the bell peppers. Wash 8 to 9 bell peppers and cut them in half lengthwise. Remove the stems and seeds, but don't worry if a little bit of the white inner ribs or seeds remain. Next, lightly dust the inside of the peppers with flour. Using a brush to apply a very thin, even layer into all the corners is key. This flour acts as an adhesive, preventing the meat filling from separating from the peppers during cooking. It might seem like an extra step, but this little trick ensures a beautiful, easy-to-eat, and perfect finish.

Combining Raw and Cooked Meat for the Filling

In a bowl, combine the remaining 250g of cold raw ground meat, 1 egg, 10g of panko breadcrumbs, and 20g of milk. Knead them quickly and thoroughly until the mixture becomes sticky. Next, add all of the completely cooled, highly seasoned sautéed meat mixture. Combining the juicy raw meat with the intensely flavorful cooked meat creates an out-of-this-world taste. Once everything is evenly mixed, stuff the filling into the bell peppers. Press it deep inside to prevent air pockets and smooth the surface to make them look incredibly professional when cooked.

The Perfect Cooking Technique to Lock in Juices

The cooking process also holds a secret to maximizing deliciousness. Lightly grease a pan and place the bell peppers skin-side down. Cover with a lid and cook over medium-low heat for about 2 minutes to cook the pepper side first. Once the pan is hot, flip them over to the meat-side and cook until beautifully browned. Then, reduce the heat to low, cover again, and steam-cook for about 3 minutes. Turn off the heat and let them sit covered for 1 to 2 minutes to cook through with residual heat. This method traps the incredible juices inside the pepper 'cups' so they don't escape.

Tasting: Overflowing Juices and Rich Umami

Plate the cooked stuffed bell peppers. When you cut one in half, an amazing amount of juice flows out from the pepper cup. Take a bite, and you'll find it's incredibly delicious even without any sauce, thanks to the deep seasoning of Tonkatsu sauce and mirin in the meat. The peppers retain a pleasant bite, harmonizing beautifully with the juicy meat. Serving them with a touch of Japanese mustard (karashi) or Sansho pepper is highly recommended for an adult flavor profile. This recipe completely redefines stuffed bell peppers—it's so good you'll give it an instant thumbs-up!

About クキパパレシピ研究所

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