Japanese-Style Pork-Stuffed Green Peppers Recipe

Seasoned with soy sauce for a delicious umami boost

Cooking time

15min

Calories

270kcal

Sodium

551mg

Nutrition facts are for one serving.

Ingredients(Servings: 2)

Directions

Cut the green peppers in half lengthwise, remove the seeds, and lightly cover the insides with flour.
Mince the onion.
Knead the ground pork in a bowl, sprinkle in (A) and combine well. Add in the panko, beaten egg and minced onion (2), and knead further.
Divide (3) into 6 equal portions, and stuff into the green peppers (1). Lightly cover each surface with flour.
Heat the vegetable oil in a fry pan and place (4) inside with the meat surface facing down. Cook covered over low heat for 3 to 4 minutes. Flip over once the color changes, and cook covered for an additional 4 to 5 minutes. When cooked through, serve on plates with a side of karashi in soy sauce.

Cooking Basics

Green peppers - removing seeds

Cut the pepper in half, fold the stem and then remove the seeds with your fingers. This is an easier and less wasteful method than using a knife.

Onions - finely chopped

Cut the onion with its outer skin removed vertically in half, and thinly slice cut-side down without cutting as far as the base. Then lay the knife flat and insert horizontal cuts, finely chopping from end to end.