3 small green bell peppers, cut in half lengthwise and seeds removed
1 TBSP peanut oil
SAUCE:
1/2 cup water
1 TBSP soy sauce
1 TBSP mirin
1 TBSP cornstarch
DIRECTIONS
In a large bowl mix together the ground pork, onion, breadcrumbs, egg, salt, and pepper until well combined.
Fill the halved bell peppers evenly with the pork mixture.
Heat the oil in a saute pan over medium heat. When the oil is hot lay the stuffed peppers pork-side down in the pan. Cover the pan with a lid and cook until the pork is well browned, 8 to 10 minutes.
Remove the lid from the pan and carefully flip the peppers over. Place the lid back on the pan and cook for about 6 more minutes or until the pork is cooked through.
Transfer the peppers pork-side up onto a serving dish and set aside.
Mix together the SAUCE ingredients in a bowl until well combined. Keep the pan over medium heat and stir in the sauce. Cook, while scraping the bottom of the pan with a wooden spoon, until sauce is thickened, about 3 minutes.
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