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RECIPE
10 INGREDIENTS9 STEPS25MIN

Japanese Stuffed Green Peppers

4.0
4 Ratings
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Richard Smith
Home is where the heart is. My heart is in the kitchen. Ergo, the kitchen is my home.
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Green peppered stuffed with minced pork and stewed in a sweet broth of soy sauce and mirin.

25MIN

Total Time
Richard Smith
Home is where the heart is. My heart is in the kitchen. Ergo, the kitchen is my home.
Ingredients
US / METRIC
Servings:
4
Serves 4
12.5 oz
1
Scallion
1 tsp
1/3 cup
Water
2 Tbsp
Mirin
2 Tbsp
2 Tbsp
Vegetable Oil
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Nutrition Per Serving
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CALORIES
396
FAT
26.1 g
PROTEIN
18.2 g
CARBS
23.0 g

Directions

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Step 1
Mince the Scallion (1).
Step 2
In a bowl mix the Ground Pork (350 gram), minced scallion, All-Purpose Flour (3 tablespoon), Granulated Sugar (1 tablespoon) and Salt (1 teaspoon). This will be your stuffing.
Step 3
Core the Green Bell Pepper (8), removing the seeds but leaving the bodies in tact.
Step 4
Mix the Water (1/3 cup), Mirin (2 tablespoon), and Soy Sauce (2 tablespoon) together.
Step 5
Stuff the meat into the green peppers evenly.
Step 6
Add the Vegetable Oil (2 tablespoon) into the pressure cooker and put on low heat. Line the stuffed green peppers along the bottom and fry sloghtly, turning them constantly for one minute.
Step 7
Add the water, mirin, and soy sauce mixture and seal the pressure cooker. Bring to pressure on low pressure setting, then turn heat to low and cook for 4 minutes.
Step 8
When the four minutes is up, quick release the pressure.when the pressure indicator is done, remove lid.
Step 9
Plate the stuffed peppers, ladling over the juice from inside the pressure cooker. Enjoy with rice and other dishes.

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Nutrition Per Serving
Calories
396
% Daily Value*
Fat
26.1 g
33%
Saturated Fat
12.8 g
64%
Trans Fat
--
--
Cholesterol
63.0 mg
21%
Carbohydrates
23.0 g
8%
Fiber
4.6 g
16%
Sugars
12.5 g
--
Protein
18.2 g
36%
Sodium
1145.4 mg
50%
Vitamin D
--
--
Calcium
46.0 mg
4%
Iron
2.1 mg
12%
Potassium
743.1 mg
16%
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