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!
Photographed by Manao Okamoto
Rice & Noodles
Calorie count is per serving.
Ingredients (Serves 2)
- 3 green bell peppers
- 3 red bell peppersNote
*If unavailable, use green bell peppers.
- 150 g ground pork
- 1/4 onion (40 g)
- Flour, as needed
- 1 tbsp vegetable oil
- 100 g cooked riceNote
*Can be hot or cold.
- 2 tbsp ketchup
- 1 tsp salt
- 100 g cooked rice
Using the tip of your blade, make an incision 5 mm around the stems of the bell peppers.
Gently press the stems with your fingertips to pull out the seeds along with the stems.
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.
Mince the onion. Combine with the ground pork and [A] in a bowl, and knead thoroughly.
All of the flavor is in the stuffing. No other seasonings will be needed after cooking.
Stuff the bell peppers.
Form the stuffing into loose balls to fill the peppers. It should be easy to handle, as the rice will hold the stuffing together.
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.