Cut the peppers in half lengthwise, and remove the seeds.
Coat inside of the peppers with the katakuriko.
Add the ☆ ingredients into a bowl.
Knead well until the mixture becomes sticky.
Stuff the peppers with the ☆ mixture slightly higher than the lips. Tightly stuff them so that there won't be space between the meat and the peppers.
Heat up a frying pan over low heat, and place the peppers with the meat side down.
Cover with a lid, and steam-fry for 5 minutes.
Take out the peppers from the pan, place them meat side up, and let them cook through using the residual heat.
Mix the ★ ingredients.
Add the ★ mixture into the pan, and bring to a boil. Return the peppers.
Cover with the lid, and steam-fry for 5 minutes over low heat
Remove the lid, and simmer for another 5 minutes.
Take out the peppers, and add a small amount of katakuriko into the sauce to thicken.
Serve on a plate, coat the peppers with the sauce, and enjoy.
Story Behind this Recipe
I love stuffed-meat peppers. I tried making them with the peppers that I happened to buy. They were larger, but they turn out good. The sauce is sweet. You can skip the sugar (light brown sugar) if you like, and they will be just as good. The habanero sauce is the secret ingredient.
Tightly stuff the meat into the peppers. When there is space between the meat and peppers, the meat will come off while eating. You only need to fry the meat side in the pan.
If you like very soft peppers, you can change the cooking time to 10 minutes during Step 12.