とろ～り♪ピーマンの肉詰め。 
Juicy Stuffed Bell Peppers
The thick sauce is the key. It goes great with rice!
The origin of this recipe
This is a recreation of my mother's cooking.
Juicy Stuffed Bell Peppers
The thick sauce is the key. It goes great with rice!
The origin of this recipe
This is a recreation of my mother's cooking.
Cooking Instructions
- 1
Cut the bell peppers in half lengthwise and remove the seeds. Finely chop the green onion.
- 2
In a bowl, mix the ground meat, green onion, egg, and breadcrumbs well.
- 3
Stuff the halved bell peppers with the meat mixture, packing it tightly to avoid gaps.
- 4
Heat some vegetable oil (not listed in ingredients) in a frying pan and arrange the stuffed peppers meat-side down. Cook over medium heat until nicely browned.
- 5
In a separate pot, bring 1 cup (250ml) of water (not listed in ingredients) and the ● seasonings to a boil. Place the stuffed peppers in the pot, pepper-side down.
- 6
Cover and simmer over medium-low heat for 5-6 minutes until the meat is fully cooked. Arrange on a serving dish.
- 7
Add potato starch mixed with water to the remaining cooking liquid to thicken to your liking. Pour this sauce over the stuffed peppers on the serving dish to finish.
- 8
Great for lunchboxes too. I cut the peppers in half horizontally.
- 9
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