Simmered Stuffed Mini Peppers
Colorful and healthy simmered stuffed mini peppers are a great make-ahead dish for meal prep or bento. These go well with steamed rice and miso soup for a simple Japanese meal.
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 350 gram mini peppers
- 150 gram ground pork
- 1/4 onion, finely diced
- 3 garlic, minced/grated
- 1 inch ginger, minced/grated
- 1 egg
- 2 tablespoon panko/bread crumb
- 1/2 teaspoon pepper
- 1/2 tablespoon soy sauce
- 1 teaspoon sake
- 1 tablespoon katakuriko (or cornstarch)
- 100 ml dashi (or 100 ml water + 1/4 teaspoon dashi granules)
- 1/2 tablespoon soy sauce
- 1 tablespoon mirin
- 1 tsp sugar
- 1 scallion, thinly sliced
Instructions
- 1
Prepare stuffing: Add ground pork, onion, garlic, ginger, egg, panko, pepper, soy sauce, and sake into a bowl. Mix well to make the pork stuffing.
- 2
Stuff mini peppers: Cut the top and core the peppers. Use a small teaspoon to stuff each pepper with the meat stuffing. Coat the exposed meat with katakuriko.
- 3
Sear meat: Heat a frying pan over medium-high heat. Once the pan is hot, add a teaspoon of oil and sear the exposed meat until brown.
- 4
Add sauce: Turn the peppers so they rest on their side. Add sauce, and lower the heat to medium. Partially cover the pan and simmer for 8-10 minutes or until the sauce is thick.
- 5
Serve: Transfer the mini peppers to a serving plate, garnish with sliced scallions, and serve immediately.