Green Bell Peppers Stuffed with Maitake Mushrooms

Name: Green Bell Peppers Stuffed with Maitake Mushrooms
Yield: 2 servings
Cuisine: American
Ingredients: 4 Green bell pepper; 1 pack Maitake mushrooms; 50 grams Ground chicken breast; 1 tsp Soy sauce; 1 tsp Sake; 1 Sesame oil

cookpad.japan @cookpad_jp

I wanted to eat a lot of vegetables, so I came up with this recipe. It's low in calories and still hearty! Great for dieters.

The filling is juicier if you don't add any katakuriko or cake flour to it. If the filling is too watery and won't come together, add just a little katakuriko. Everything is ripped up or shredded with your hands. It's really easy and fast. For 2 servings. Recipe by Jawajawa

I wanted to eat a lot of vegetables, so I came up with this recipe. It's low in calories and still hearty! Great for dieters.

cookpad.japan @cookpad_jp

I wanted to eat a lot of vegetables, so I came up with this recipe. It's low in calories and still hearty! Great for dieters.

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Ingredients

2 servings

4Green bell pepper
1pack Maitake mushrooms
50 gramsGround chicken breast
1 tspSoy sauce
1 tspSake
1Sesame oil

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Steps

1

Cut the green peppers up with kitchen scissors. Cut around the stem end of the peppers.
2

The seeds come right out of the peppers with the stem.
3

Break the root ends off the maitake mushrooms with your hands. Shred them into smaller pieces. This is surprisingly easy.
4

Add the ground chicken. There really is just a little bit of chicken compared to the amount of mushrooms.
5

A vegetarian maitake mushroom-only version was delicious too! Add 2 tablespoons of katakuriko instead of the ground chicken.
6

Stuff the mixture into the prepped peppers.
7

Pan fry the stuffed peppers. Heat some sesame oil in a frying pan, put the peppers in stuffed side down and cook until browned. Turn the peppers on their sides, and cook for 4 minutes per side over low heat.
8

When the peppers are cooked all over, they are done. The filling is well flavored so you can eat them without any sauce.
9

A vegetarian maitake mushroom-only version was delicious too! Add 2 tablespoons of katakuriko instead of the ground chicken.