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Stuffed Green Peppers
Serves 2–3 (8 pieces) · About 35 min
Green peppers cut in half, stuffed with hamburger steak mixture, pan-fried, and topped with a ketchup and sauce glaze.
① Prep the peppers and onion→② Knead the meat mix→③ Stuff the peppers→④ Fry, then steam→⑤ Make the sauce and pour it on
What to buy
Vegetables
Meat
Dairy & bread
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How to make it
1
Prep the peppers and onion
- Green peppers: Wash and cut in half lengthwise. Pull out the seeds and white pith along with the stem by hand
- Onion: Finely chop (3–5 mm pieces), spread on a microwave-safe plate, cover loosely with plastic wrap, and heat in a 600 W microwave for 1 min
- Take off the plastic wrap, spread the onion out, and let it cool until it's not hot to touch
How to tell it's doneNo seeds are left in the peppers. The onion is see-through and not hot to touch.
Be carefulThe plate and the steam under the plastic wrap are hot right after coming out of the microwave. Peel the wrap from the side farthest from your face.
2
Knead the meat mix
- In a small bowl, mix 3 tbsp panko and 2 tbsp milk to moisten it
- Put 200 g ground beef and pork, 1/4 tsp salt and a pinch of pepper in a bowl and knead well with your hands
- Add the moistened panko and the cooled onion and knead some more. Divide into 8 equal portions
How to tell it's doneIt is all mixed to the same color, and the meat sticks to the inside of the bowl, whitish and sticky.
3
Stuff the peppers
- Spread 2 tsp potato starch thinly on the inside of the peppers with your finger (it works like glue)
- Put in one portion of meat at a time and press it in firmly with your fingers so there are no gaps
- Smooth the surface flat and fill right up to the edges
- When you're done stuffing, wash your hands with soap
How to tell it's doneThe meat fills the peppers to the edges and doesn't fall out when you turn them over.
Be carefulMeat shrinks when cooked. If there are gaps, it will come away from the pepper when you cook it.
4
Fry meat-side first, then steam
- Heat 1 tsp vegetable oil in a frying pan over medium heat and lay them in meat-side down
- Cook 4 min without touching
- Flip, add 3 tbsp water, cover right away, and steam over low heat for 7 min
How to tell it's doneThe meat side is nicely browned. When you poke a bamboo skewer into the meat of the biggest one, clear juice comes out. When you cut one in half, there's no pink inside.
Be carefulWhen you add the water, it sizzles and splatters. Keep your face away and put the lid on right after.
Be carefulIf the inside is pink, cover and cook over low heat 2 min more at a time.
5
Make the sauce and pour it on
- Take the stuffed peppers out onto a plate
- Leave the juices in the pan, and add 3 tbsp ketchup, 1 1/2 tbsp tonkatsu sauce (chuno sauce) and 1 tbsp water
- Simmer over medium heat for 1 min, stirring with a spatula, and pour over the stuffed peppers
ReadyThe sauce is bubbling and a little thick when you scoop it with the spatula.
📚 Learn more about this dish
🥬 Ingredient guide
If it didn't work out
The meat came away from the pepperYou didn't coat with potato starch in step 3, or there were gaps. Next time, spread potato starch over the whole inside of the pepper and press the meat in firmly with your fingers.
The meat inside is redNot steamed long enough. Put the lid on and add 2 minutes at a time on low heat, until the juice from the skewer is clear.
The meat shrank and got smallIt wasn't packed tightly enough. Next time, pack it firmly to the edges. Adding panko and milk when kneading helps stop it from shrinking.
The peppers are bitterGreen peppers get less bitter as they cook. If you don't like the bitterness, steam 2 min longer over low heat in step 4.
The meat side burnedThe heat was too high at the start of step 4, or you cooked it too long. Next time, keep it at medium heat and flip as soon as it's browned.
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