Green Peppers Stuffed with Shrimp and Chicken

A lot of Japanese kids dislike green peppers, but when you stuff them with meat and season with ketchup, it turns into their favorite dish!

Green Peppers Stuffed with Shrimp and Chicken
Photographed by Hideo Sawai


Recipe by
Yoshiharu Doi

Average

Chicken

Vegetables

Party

130kcal

20minutes

Calorie count is per serving.

Ingredients (Serves 4)

  • 6-8 green peppers (210 g)
  • [Shrimp stuffing]

    • 180 g shrimp (headless, frozen, shell-on) (net 150 g)
    • 70 g ground chicken
    • 70 g onion (minced)
      Note

      Mince: To cut or chop into fine pieces, first by making fine slices and then cutting across.

    • 5 g ginger (minced)
    • 1 tbsp potato starch
    • 1 level tsp salt
  • Rice vinegar, as needed
  • Japanese mustard, as needed
  • Flour, as needed
  • 1 tbsp vegetable oil
  • Ketchup, as needed
  • 70 ml boiling water

Directions

1

Prepare the stuffing. Peel the shrimp under running water and remove the tails. Continue washing until the water is clear and pat dry. Make a shallow incision along the back of the shrimp to de-vein. Coarsely chop up the shrimp.

2

Put the shrimp, chicken, onions, ginger, potato starch and salt in a bowl, then mix thoroughly until fully incorporated.

3

Cut the green peppers lengthwise in half. Remove the stems and seeds, and dust the insides with flour.

4

Spread the vegetable oil in a frying pan. Stuff the green peppers with equal amounts of the stuffing. Place the green peppers, stuffing side down, into the pan and lightly press down.

5

Place the frying pan over medium heat and brown the stuffing. Turn over, add boiling water, and cover. Steam for 2-3 minutes until done. Uncover and continue cooking to allow the excess water to evaporate.

6

Cover the frying pan with a plate and turn over to plate up the green peppers. Serve with small dishes of ketchup, rice vinegar and Japanese mustard.

Tips

Mijin-giri of onions (mincing onions)

Technique for cutting onions into very fine pieces of about 1-2 mm. Slightly larger pieces of 3-4 mm are called ara-mijin-giri or coarsely minced onions.

  1. Cut the onion lengthwise in half.
  2. Place the onion cut-side down, with the root end away from you. Cut along the grain, making 2-3 mm slices, but leave the root end of each slice attached.
  3. Turn the onion clockwise 90 degrees and make 3 to 4 deep cuts parallel to the work surface.
  4. Cut down vertically to make tiny pieces.
  5. You will be left with some coarse pieces, so use the tip of the knife as a pivot, and move the knife back and forth to further mince the onion.

Suitable ingredient:
Onion