Juicy Stuffed Bell Peppers with Sweet and Savory Pork

Name: Juicy Stuffed Bell Peppers with Sweet and Savory Pork
Yield: Serves 4 servings
Cuisine: American
Ingredients: 8 bell peppers; 1/2 tablespoon cornstarch (for dusting the peppers); 400 grams (about 14 ounces) ground pork; 1/2 onion (finely chopped); 1 egg; 1 tablespoon cornstarch; 1 teaspoon soy sauce; 1 teaspoon sake; 1 teaspoon sesame oil; 1 teaspoon ginger juice; Salt and pepper, to taste; 1 1/4 cups water (300 ml); 3 tablespoons soy sauce; 2 tablespoons mirin; 2 tablespoons sugar; 2 tablespoons sake

ゆちめちゃん♪ @cook_40071376

Juicy stuffed peppers! By simmering, the meat cooks through without drying out from overcooking.
The origin of this recipe: When bell peppers are large, you can fill them with a lot of meat, but I often worried about cooking them through and ended up overcooking them. So, I thought that by half frying and half simmering, I could make juicy stuffed peppers, and it was a great success!

ゆちめちゃん♪ @cook_40071376

Saved

Ingredients

Serves 4 servings

8bell peppers
1/2 tablespooncornstarch (for dusting the peppers)
400 grams(about 14 ounces) ground pork
1/2onion (finely chopped)
1egg
1 tablespooncornstarch
1 teaspoonsoy sauce
1 teaspoonsake
1 teaspoonsesame oil
1 teaspoonginger juice
Salt and pepper, to taste
[Sauce]
1 1/4 cupswater (300 ml)
3 tablespoonssoy sauce
2 tablespoonsmirin
2 tablespoonssugar
2 tablespoonssake

Saved

Steps

1

Finely chop the onion. Combine all the ☆ ingredients in a bowl and knead until sticky.
2

Cut the bell peppers in half and remove the seeds. Lightly dust the inside with cornstarch using a brush. (This extra step helps the meat stick better.)
3

Stuff the peppers with the meat mixture. (The meat will expand slightly when cooked, so don't overfill. Just enough to slightly mound over the pepper is fine.)
4

Heat a frying pan and lightly coat with oil (not listed in ingredients). Once warm, reduce to low heat and place the peppers meat-side down.
5

Cover and steam-fry on low heat for about 5-7 minutes until the meat is nicely browned.
6

[Note] After browning the meat, do not fry the pepper side! If you flip them, the peppers will curl and the meat will come off!
7

Once the meat is browned, wipe off any excess oil from the pan and add all the ◎ sauce ingredients.
8

Simmer without a lid over medium-low heat until the sauce bubbles and reduces, coating the peppers.
9

[Tip] If the peppers are thick and hard, reduce the heat and cover until they soften.
10

Once the sauce is bubbly and glossy with a little remaining, it's done!
11

[Additional] Based on feedback, adding a little cornstarch slurry at the end to thicken the sauce is also delicious, so give it a try!
12

The peppers, meat, and sauce are juicy and perfect with rice!
13

☆2010.08.12☆
Thank you for making this a popular recipe! I'm so happy!
14

☆2011.04.22☆
Over 100 people have tried this! Thanks to everyone's wonderful reports!