Monday, November 17, 2014

Stuffed Peppers

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:

green peppers 

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

Sprinkle on:

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.

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