Hand knead the ◎ ingredients until the ingredients stick together for the meat mixture
Cut the tops off the green peppers, remove the seeds, rinse, and drain well.
Stuff the meat mixture all the way to the bottom of the peppers.
Add oil to a heated pan, cook the peppers meat-side down until golden brown, and then flip over and brown the sides (over medium strong heat).
Pour the mixed ◇ ingredients around the peppers, cover the pan with a lid, and steam for 15 minutes (over low heat). Flip the green peppers over 1-2 times during the process.
Remove the lid and boil down the liquid until it thickens, while spooning the broth on top of the peppers (over medium strong heat).
Story Behind this Recipe
I've always eaten meat-stuffed peppers this way since I was little! It's my mom's recipe!
When removing the seeds from the green peppers, make sure to do it gently so the peppers don't break. The meat won't hold in the pepper cups. When frying the stuffed peppers, the meat falls apart easily, so be gentle when flipping the peppers over.