Stuffed Pepper with Sweet Sour Sauce

Stuffed Pepper with Sweet Sour Sauce

Published on 18/09/2016 | In By
    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 4
    • 4

Stuffed Pepper with Sweet Sour Sauce (ピーマンの肉詰め)

P1370749

I like peppers, especially red ones. Cooked or raw, it doesn’t matter. The colour is lovely and the crunchy texture makes me feel that I am eating a real vegetable! (well, it is a vegetable…) The most comment pepper in Japan is much smaller that in Europe, about 7cm long, and is green. It’s not bell pepper, more like a thin skined marconi type (see the photo).

I didn’t like peppers when I was a child, to be honest, how many children did! It was always in the children’s top 3 least favorite list. However, this stuffed pepper was exceptional. This is one of my favorites. Maybe after simmering the taste changed, or I just liked the sauce.

I first cooked this with bell peppers because it used to be only pepper I could find in Switzerland. How was it? Different , because bell pepper skin is much thicker and harder, and it took ages to cook with frying pan. It may work in an oven, but tend to dry out the pepper and meat.

Since I found these marconi red and green peppers I started to make it again. Stuffed vegetables are always nice, the taste is great, and you can use lots of vegetables in one dish.

If you find these lovely thin skined pepper, try this recipe. I’m sure you will like it!

Ingredients

  • 4 red peppers (thin skinned type, such as marconi)
  • 400g minced pork meat
  • 1 middle size onion
  • 1 tsp grated ginger
  • 1 tsp potato starch
  • 1/2 tsp salt
  • 4 tbsp panko
  • 1 egg
  • 2 tbsp milk
  • 1 tbsp ketchup
  • 1 tbsp soy sauce
  • 1 tbsp mirin
  • 1 tsp vinegar
  • Flour
  • cooking oil

Instructions

  1. Cut the red pepper in half length ways, and take the seeds out. Finely chop the spring onion. Heat cooking oil in a frying pan, add the chopped onion and stir until it becomes semi-transparent. Pour into a large mixing bowl and mix with panko and milk. Set aside to cool down.
  2. Mix the minced pork, grated ginger, cooked onion, egg and salt. Mix well by hand, until it becomes slightly sticky.
  3. Sift the flour into the peppers, then stuff them with the meat. Heat the oil in a frying pan over medium heat, lay the stuffed peppers into the frying pan with the meat side down. Cover with a lid and cook until the pepper becomes softer, then turn over and cook until the meat is cooked well. For checking the meat, press the meat surface, if the juice is a clear colour, it's ready
  4. Pour the soy sauce. mirin, and vinegar at the same time into the pan around the stuffed peppers and simmer until the sauce bubbles gently. Then, mix potato starch and 2 tsp water in the frying pan. Stir until the sauce thickens.
  5. Cut the stuffed peppers in half, arrange them on a serving plate, and pour the sauce over.