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肉詰め（輪切りピーマンの肉詰め）｜料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchenさんのレシピ書き起こし

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Easy recipe at home related to cooking researcher / Yukari's Kitchen

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Ingredients

ピーマン : 5個
合いびき肉 : 250g
玉ねぎ : 1/4個
(A) Breadcrumbs : 大さじ3
(A) Milk : 大さじ2
サラダ油 : 適量
砂糖 : 小さじ1/2
塩コショウ : 適量
(C) Mayonnaise : 大さじ1
(C) Grated ginger : 小さじ1/2
(C) Potato starch : 大さじ1
(B) Ketchup : 大さじ3
(B) Worcestershire sauce : 大さじ2
(B) Water : 50ml

Time required

40minutes

Procedure

1) Prepare the ingredients 02:05
Thinly slice off the stem of the pepper.
Remove the stems and reserve the remaining scraps to add to the meat filling, and use the remaining circles to fill with the meat filling.
Remove the seeds and pulp, slice into 2cm slices and remove the pulp.
Chop the onion finely and place in a heat-resistant bowl.
Chop the peppers finely and add to the onions.
Lightly cover a heat-resistant bowl with plastic wrap and microwave at 600W for 30 seconds.
Spread it on the surface of a bowl and let it cool.
Add (A) to a container, mix and soften.
2) ソースを作る 04:55
器に(B)を入れてよく混ぜる。
3) 肉だねを作る 05:15
ボウルに合いびき肉と砂糖を入れて、手で揉み込む。
馴染んだら塩コショウを加えて、よく捏ねる。
(C)とふやかした(A)を加えて、よく混ぜる。
粗熱を取った玉ねぎとピーマンを加えて軽く混ぜる。
4) 詰める 06:30
ポリ袋にピーマンと片栗粉小さじ1～2(分量外)を入れて、全体にまぶす。
ピーマンの中に、肉だねを詰める。
5) 焼く 08:11
Add salad oil to a frying pan and spread it evenly with kitchen paper.
Place over medium heat, arrange ingredients 4 in the pan, press lightly and cook for 1 minute 30 seconds to 2 minutes.
Once browned, flip it over, press lightly and cook in the same way.
Once the other side has browned, add water (not included in the recipe), cover, and steam-fry over low heat for 4 minutes.
Once the meat is cooked, turn the heat to medium, add 2, and simmer for about 1 minute 30 seconds.
Once the sauce is mixed in, it's done.

Point

・The serving size is 15 to 17 pieces.
・We use a mixture of beef and pork for the ground meat, but you can use any ground meat you like.
-Adding mayonnaise and potato starch will make the meat mixture softer.
・We use cane sugar, but you can use any sugar you like.
・Worcestershire sauce can be substituted with medium-thick sauce.
- If you don't add the sugar first, it won't penetrate, so be sure to add it first and mix.
- Coating the peppers with potato starch helps them adhere better to the meat filling, making it easier for the sauce to coat them.
- It is easier to wash stuffed peppers if you place them on a tray lined with plastic wrap.
When steaming, add more water if it runs out.
-The meat is cooked when clear juice comes out when you poke a skewer into it.