Photo: Meat-Stuffed Peppers (Low Sodium)
Photo: Meat-Stuffed Peppers (Low Sodium)

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

Cooking time
20 minutes
Calories
376kcal
Sodium
0.6g
  • Nutrition facts are for one serving.
  • Nutritional values calculated for the use of 0.5 g (0.02 oz.) of salt.

Ingredients(Servings: 2)

4

30 g (1.1 oz.)

2 tsp

(A)

200 g (7.1 oz.)

as needed

a dash

(B)

2 Tbsp

1 Tbsp

10 g (0.4 oz.)

Directions

  1. Slice the peppers in half lengthwise and remove stems and seeds. Mince the onion.
  2. 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.
  3. Place the peppers into a plastic bag or other container, add in the potato starch, and make sure that the inside of each pepper is completely coated with potato starch.
  4. 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 appopriate amount of potato starch (extra).
  5. Heat the oil in a fry pan over medium heat, arrange (4) meat-side facing down inside the fry pan to cook.
  6. Once browned, flip each pepper over, then wipe away excess oil in 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.
  7. 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 onto (6).

Checkpoints

Green peppers - removing seeds