Prepare a baking pan. I use a 30cm (12") pyrex pie pan lined with cooking paper.
Slice in half lengthwise and remove seeds and stems from enough:
to cover the bottom on your pan. Since the green peppers in my area are small and the flesh is thin, it takes about 12 green peppers for me to fill the bottom of the pan.
Set that aside and prepare the filling.
1 T olive oil
½ onion, minced
1 clove garlic, minced
200 grams minced chicken
Heat oil in a frying pan and then stir-fry the above ingredients. When cooked, mix in:
1½ C cooked rice
When mixed in, add:
1 beaten egg
salt and pepper to taste
Spoon the mixture into the green peppers, piling any overflow onto the tops.
Sprinkle on, about:
2 T Japanese dry bread crumbs (panko)
½ C grated cheese
Bake at 190ºC (375ºF) for 20 minutes or until the top is nicely browned.
|A stuffed pepper is nice in an obento.|