Stuffed Bell Peppers (Capsicum) Recipe japanese cooking

What is Stuffed Bell Peppers (Capsicum) ?

ピーマンの肉詰め (piiman no niku-zume) is the Japanese term for “stuffed bell peppers.” It refers to a popular Japanese dish where bell peppers (ピーマン, pronounced as “piiman” in Japanese) are filled with a seasoned ground meat mixture (肉詰め, pronounced as “niku-zume” in Japanese) and then cooked until the peppers are tender and the filling is cooked through.

The preparation of ピーマンの肉詰め involves similar steps to stuffed bell peppers in other cuisines:

  1. Prepping the Bell Peppers: The tops of the bell peppers are cut off to create a lid, and the seeds and membranes inside are removed, creating a hollow space to hold the filling. In Japanese cuisine, smaller and thinner-walled bell peppers are often used for this dish.
  2. Cooking the Meat Filling: The filling is typically made with a mixture of ground meat (commonly beef or pork) combined with various seasonings such as soy sauce, sake, mirin (sweet rice wine), garlic, and ginger. The meat filling is cooked and seasoned to enhance its flavors.
  3. Stuffing and Cooking: The cooked meat filling is then stuffed into the hollowed-out bell peppers. The stuffed bell peppers are usually simmered in a savory broth or sauce until the peppers are tender, and the filling is fully cooked.

ピーマンの肉詰め is a popular home-cooked dish in Japan, and it is often served as a comforting and satisfying family meal. It offers a delicious combination of flavors, with the sweetness of the bell peppers complementing the savory and umami-rich meat filling. The dish can be served on its own or paired with steamed rice, making it a well-rounded and enjoyable meal.

How to make Stuffed Bell Peppers (Capsicum)

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