Pan-fried Japanese style stuffed bell peppers with 3 flavors.
1. Cut the bell peppers in half length-wise. Clean out the insides. Cut away the stem. Then sprinkle flour inside the peppers so that the stuffing will adhere.
2. Separate the onions into a batches of 1/3 and 2/3. Saute 1/3 of it along with the diced jalapeno peppers for about 4 min then set aside to a mixing bowl.
3. Saute the remaining 2/3. Optionally add some aromatics during this step. Set them aside into 2 mixing bowls in equal parts.
4. Distribute equal parts of ground meat into each of the 3 bowls. Then pour in eggs equally into each of them. Then do the same for the panko bread crumbs.
5. For the jalapeno mixture, add half of the salt. Mix well. Then stuff it into the red bell peppers.
6. For the Japanese mixture, add the soy sauce and mirin. Mix well. Then stuff it into the green bell peppers.
7. For the curry mixture, add the remaining salt, curry powder, and ground cayenne pepper. Mix well. Then stuff into yellow peppers.
8. Heat pan to med heat then add oil. Cook the bell peppers meat-side down for about x min with the lid on. Then turn them over and cook for an additional y minutes with the lid on, where x = 2*y. (safe temp for ground pork is 160 F).
Optional: Serve with the side of white rice and thinly chopped cabbage. Also provide lemon wedge and tonkatsu sauce for flavor.
The authentic recipe uses Japanese piiman bell peppers which are smaller than the average bell peppers found in American grocery stores. The cooking time depends on how large the peppers are in terms of depth. In addition, this recipe assumes all of the bell peppers are around the same size. They are usually different sizes so you must proportion the stuffing accordingly. Always use the FDA guideline: safe temp for ground pork is 160 F. Try doing 6 min then 3 min for step 8, and then cook longer if necessary.
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Serving Size: 1 Serving (204g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 81 | ||
Calories from Fat: 9 (11%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1g | 1 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0.8mg | 0 % | |
Sodium 94.5mg | 3 % | |
Potassium 413.4mg | 11 % | |
Total Carbohydrate 14.9g | 4 % | |
Dietary Fiber 2.3g | 9 % | |
Sugars, other 12.5g | ||
Protein 3.8g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 81
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