Meat-Stuffed Green Peppers Recipe | Kikkoman Corporation

Prepare a sauce from the cooking liquids to fully flavor this low-sodium dish!

Cooking time

20min

Calories

376kcal

Sodium

591mg

Nutrition facts are for one serving.
Nutritional values calculated for the use of 0.5 g (0.02 oz.) of salt.

Directions

Slice the peppers in half lengthwise and remove stems and seeds. Mince the onion.
Prepare the meat filling. Place the onion from (1) into a bowl, sprinkle on the potato starch from (A), then add in the remaining ingredients, knead and divide into 8 equal portions.
Place the peppers into a plastic bag or other container, add in the potato starch so that the inside of each pepper is completely coated.
Pat away excess potato starch from (3), thoroughly stuff each pepper with the meat filling from (2), and coat the surface of each stuffed pepper with an appropriate amount of potato starch (extra).
Heat the oil in a fry pan over medium heat, arrange (4) meat-side facing down inside the fry pan to cook.
Once browned, flip each pepper over, then wipe away excess oil from the fry pan. Add in 60 ml (2 fl. oz.) of water, cover with a lid to steam-fry and cook through over low heat for 4 to 5 minutes, then serve onto plates.
To the remaining cooking liquids from (6) add in the ketchup and Worcestershire-style sauce from (B), and stir all together over medium heat to thicken. Turn off the heat, add in the butter while still hot, stir to melt in, then pour over (6).

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.