Pork and Rice Stuffed Bell Peppers

Bell peppers stuffed with ground pork and ketchup flavored rice will add color and flavor to an otherwise ordinary bento box. The kids will love it!

Pork and Rice Stuffed Bell Peppers
Photographed by Manao Okamoto


Recipe by
Makiko Oda

Average

Pork

Vegetables

Rice & Noodles

360kcal

25minutes

Calorie count is per serving.

Ingredients (Serves 2)

  • 3 green bell peppers
  • 3 red bell peppers
    Note

    *If unavailable, use green bell peppers.

  • 150 g ground pork
  • 1/4 onion (40 g)
  • Flour, as needed
  • 1 tbsp vegetable oil
  • [A]

    • 100 g cooked rice
      Note

      *Can be hot or cold.

    • 2 tbsp ketchup
    • 1 tsp salt

Preparation

1

Using the tip of your blade, make an incision 5 mm around the stems of the bell peppers.

2

Gently press the stems with your fingertips to pull out the seeds along with the stems.

3

Sprinkle a pinch of flour inside of each pepper, and shake lightly to dust the insides. Turn over so that the mouth is facing downwards, and shake off any excess flour.

Directions

1

Mince the onion. Combine with the ground pork and [A] in a bowl, and knead thoroughly.

Advice

All of the flavor is in the stuffing. No other seasonings will be needed after cooking.

2

Stuff the bell peppers.

Advice

Form the stuffing into loose balls to fill the peppers. It should be easy to handle, as the rice will hold the stuffing together.

3

Heat the vegetable oil in a frying pan placed over medium heat. Lay the stuffed peppers and cook for 6-7 minutes, turning over occasionally. Cover and reduce the heat to low. Steam-fry for around 10 minutes. Cut any way you like and plate up.