Creamy Meat-Stuffed Green Peppers

Creamy Meat-Stuffed Green Peppers

The key ingredient to this recipe is the creamy sauce. These will really get your appetite going.

Ingredients: 3-4 servings

Green peppers
9 small
Mixed ground meat (beef and pork)
300 g
Japanese leek
3 tablespoons
●Japanese dashi powder
1 tablespoon
●Soy sauce
2 tablespoons
2 tablespoons
1 tablespoon
to taste


1. Cut the green peppers in half vertically and remove the seeds. Thinly chop the leek.
2. Put the ground meat, leeks, egg, and panko in a bowl and mix well to combine.
3. Stuff the meat mixture from Step 2 into the halved green peppers. Press firmly to fill in the gaps.
4. Heat some vegetable oil (not listed in the ingredients) in a frying pan. Arrange the peppers in the pan and cook over medium heat until browned. Place the peppers with the meat side down and cook.
5. Put 250 ml of water (not listed in the ingredients) in a separate pan, add the ● ingredients, and bring to a boil. Transfer the stuffed peppers into the pan with the sauce.
6. Cover with a lid and simmer for 5-6 minutes on low-medium heat. When the meat has completely cooked through, transfer to a dish.
7. Pour katakuriko dissolved in water into the leftover sauce, and thicken to your desired consistency. Drizzle over the stuffed green peppers to finish.

Story Behind this Recipe

This is a recreation of my mother's dish.