Meat-Stuffed Bell Peppers

Cooking time
50 minutes
1.2 g
  • * Calories and sodium are for one serving.
  • * Recipe amounts have been modified for easier preparation.

Ingredients (2 servings)

  1. ground beef150 g (5-1/4 oz.)
  2. red bell peppers2
  3. Gouda cheese (grated)1 Tbsp
  4. unsalted butter10 g (about 1/2 oz.)
  5. all-purpose flouras needed
  6. Italian parsleyoptional


  1. panko breadcrumbs (fresh or dried)100 ml (3-1/2 fl. oz.)
  2. milk2 Tbsp
  3. onion (minced)1/2 bulb
  4. parsley (minced)1 Tbsp
  5. celery (minced)1 Tbsp
  6. nutmeg powdera dash
  7. white peppera dash
  8. Kikkoman Soy Sauce1 Tbsp
  9. beaten egg1/2 egg portion


  1. boiling water300 ml (about 1-1/4 US cups)
  2. bouillon (cube)1 cube
  3. Kikkoman Soy Sauce1/2 tsp
  4. garlic (crushed)1 clove
  5. bay leaf1 leaf

Recipe by HISAKO, Food Stylist



  1. Cut the stems and top part of the bell peppers straight off (Cut and even out the bottoms if they cannot stand).

Make meat stuffing

  1. Put the fresh panko breadcrumbs (A) in a bowl together with the milk and soak to soften them. Add the beef and the other ingredients of (A), then knead together until ingredients become sticky.


  1. Lightly cover the insides of the bell peppers with flour, and stuff half of (2) into each. Top with Gouda cheese and then butter, and place on an oven-safe dish. Mix together the ingredients of (B), then pour on top of the bell peppers. Pre-heat an oven to 220 C (430 F) and bake for 40 minutes. Occasionally spoon some of the liquid on top of the peppers.


  1. Remove (3) from the oven and place on dishes, topping with the Italian parsley.