Refreshing and delicious! Recipe video and instructions for stuffed bell peppers with grated daikon radish and ponzu sauce
Refreshingly delicious! Stuffed bell peppers with grated daikon radish and ponzu sauce.
- 豚ひき肉 200g
- ピーマン 4個(120g)
- 玉ねぎ 1/4個(50g)
- 薄力粉 大さじ1
- サラダ油 大さじ1/2
- 卵 1個
- 塩 小さじ1/4
- 大根おろし 100g
- ポン酢しょうゆ 大さじ3
- 玉ねぎはみじん切りにする。
- ピーマンは上5mmほどを切り分け、種とわたを取り除く。横に3等分に切り、切り分けた部分はへたを取り除いてみじん切りにする(肉だね用)。
- ポリ袋にピーマン、薄力粉を入れて空気を入れて口を閉じ、振って薄力粉をまぶす。
- ポリ袋のピーマンを取り出し、豚ひき肉、玉ねぎ、みじん切りにしたピーマン、☆を加えて粘りが出るまで混ぜ、袋の端を1cmほど切り落とす(肉だね)。
- ピーマンに肉だねをしぼり出す(ピーマンの肉詰め)。
- フライパンにサラダ油を入れて熱し、ピーマンの肉詰めを入れて焼き色がつくまで中火で1〜2分焼く。裏返してふたをし、肉に火が通るまで弱火で3〜4分ほど蒸し焼きにする。器に盛り、大根おろしをのせ、ポン酢しょうゆをかける。
This recipe features bite-sized stuffed bell peppers, made by filling sliced bell peppers with meat mixture and baking them! Finished with grated daikon radish and ponzu soy sauce, it's a refreshing side dish.
Carbohydrates 12.3g
脂質 23.3g
Protein 23.3g
Carbohydrates 10g
Salt content: 2.5g
*Per serving
*The estimated cost is for the entire recipe.
procedure
1. Finely chop the onion.
2. Cut off the top 5mm of the bell pepper and remove the seeds and pith. Cut it horizontally into three equal parts, remove the stems from the cut parts and finely chop them (for the meat filling).
3. Put the bell peppers and all-purpose flour into a plastic bag, inflate it with air, close the opening, and shake to coat the peppers with flour.
4. Remove the bell peppers from the plastic bag, add the ground pork, onion, chopped bell peppers, and the ingredients marked with , and mix until sticky. Cut off about 1 cm from the corner of the bag (this is the meat mixture).
5. Squeeze the meat filling into the bell peppers (stuffed bell peppers). Tip: Since the peppers vary in size, make sure to fill each one evenly with the meat filling.
6. Heat salad oil in a frying pan, add the stuffed bell peppers, and cook over medium heat for 1-2 minutes until browned. Flip them over, cover, and steam-fry over low heat for 3-4 minutes until the meat is cooked through. Serve on a plate, top with grated daikon radish, and drizzle with ponzu soy sauce. Tip: After stuffing with meat, turn the top side down and press down while placing it in the frying pan to keep it shaped.
