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Stuffed Green Peppers with Minced Beef

Pan-seared until golden and lightly charred, they’re savoury, slightly sweet, and a comforting reminder that good food often starts with what you already have.

Ingredients

  • 3 pcs Japanese green bell peppers
  • 200 g minced beef can be substituted with minced pork or chicken
  • 2 tbsp unagi sauce or teriyaki sauce
  • 1 tsp corn starch
  • 1/4 tsp black pepper
  • 1 clove garlic minced
  • 1 tbsp spring onion chopped
  • 3 tbsp water for steaming/searing

Simple Sauce Alternative (if not using unagi / teriyaki sauce

  • 1 tbsp soy sauce adjust to taste
  • 1/2 tbsp mirin
  • 1/2 tbsp cooking wine or sake
  • 1/4 tsp sugar

Instructions

  • Cut the Japanese green peppers in half lengthwise. Remove the stems and seeds. Set aside.
  • In a bowl, combine the minced beef, unagi sauce, garlic, spring onion, and black pepper. Mix well by hand until the mixture becomes sticky and evenly combined.
  • Cover and chill in the fridge for at least 30 minutes.
  • Stuff each pepper half generously with the beef mixture.
  • Heat a pan over medium heat and add a little oil. Place the peppers meat-side down and sear for 4-5 minutes.
  • Add 3 tbsp water, then cover immediately with a lid. Let them steam for 2-3 minutes, allowing the peppers to soften and the filling to cook through — much like cooking gyoza.
  • Cook until the water has evaporated and the meat is nicely browned with lightly charred edges.
  • Remove from the pan and serve immediately while hot and juicy.

Notes

  1. I recommend using Japanese green peppers — they’re thinner, more tender, and give a better texture compared to regular bell peppers.
  2. If using regular bell peppers, adjust the cooking time slightly as they are thicker and take longer to soften.