Updated: Sep 30, 2021
My recipe this week is here - peppers stuffed with pork and seasoned with my Teriyaki sauce. Stuffed peppers aren't a traditional part of Japanese cuisine but they have been popular since my childhood.
Japanese peppers are quite different to the ones I can buy here in the UK. A Japanese pepper is smaller and the skins are thinner but glossier. Eaten raw, the flesh of the Japanese variety is crunchier and sweeter with a little bit of bitterness as an aftertaste. Not that you need to use Japanese peppers in this recipe - the only change I make is to use 1/3 of a pepper for each piece whereas I would use 1/2 a pepper in Japan.
The trick with this recipe is to cook the pork thoroughly but keep the pepper a little bit crunchy - that's why you cook these pork side down initially - that way the pork cooks through without the pepper flesh getting overdone. These make a hearty lunch and are substantial enough to hold their own as a dinner as well.
If you'd like to try this recipe, you can find the Youtube tutorial Teriyaki Pork stuffed Peppers or scroll to the bottom of the page. The written recipe is just below.
Happy cooking! Kurumi XXXX.
For a different pork recipe, why not try my Miso minced Pork in Lettuce wraps recipe?
Pork stuffed Peppers with Teriyaki sauce
(makes 2 servings)
160g minced pork
4 pieces of bell pepper (about
1/3 of a pepper each)
1/8 tsp pepper
1/4 tsp salt
1 tbsp panko (breadcrumbs)*
1 tbsp milk
1 heaped tbsp plain flour
for the teriyaki sauce:
1.5 tbsp sugar
3 tbsp mirin
3 tbsp cooking sake
3 soy sauce
some veg oil for frying
for the pork stuffed peppers:
add the milk to the panko breadcrumbs and leave to stand for 5 min
finely chop the onion
put the minced pork, chopped onion, panko mixture, salt & pepper in a bowl and mix well
sprinkle some plain flour inside the bell peppers, (so the filling won’t drop out when they are cooked)
divide the meat mixture into 4 portions and stuff the pepper pieces
shake a little more flour over the meat
heat 1 tbsp of vegetable oil in a frying pan, fry the peppers (meat side down) for 5-6 mins over a medium heat with the lid on
turn the peppers over, adjust the heat so that they don’t burn and cook further 5-6 mins with the lid on
drizzle with teriyaki sauce and serve with some salad and rice
for the teriyaki sauce:
combine the the soy sauce, sake sugar & mirin in a pan. bring to the boil and simmer for 6-8 mins until the sauce thickens slightly