Stuffed Peppers with Teriyaki Sesame Sauce
Ingredients for 4 portion(s)
- 30 g Kikkoman Panko - Japanese Style Crispy Bread Crumbs
- 1-2 pinches of ground nutmeg
- 1 egg
- ½ tsp. sugar
- Salt and freshly ground pepper
- 1 large onion
- 2 tbsp. cornflour
- 250 g minced pork & beef
- 80 g cooked rice
- 1 small leek (just the white part)
- 1 small red, green and yellow pepper
- 1 tbsp. flour
- 4 tbsp. vegetable oil
- 100 ml chicken stock
- 160 ml Kikkoman Teriyaki Sauce with Toasted Sesame
Preparation
Mix together the panko breadcrumbs, nutmeg, egg, sugar, salt and pepper in a bowl. Peel the onion, dice finely and dust with cornflour. Add the minced meat and flour mixture and combine thoroughly. Trim and wash the leek and cut it into fine strips.
Cut off the tops of the peppers, remove the seeds and wash. Then cut into approx. 1-1.5 cm thick rings (approx.: 12 rings) and use a brush to dust the inside of the rings with flour.
Place the pepper rings alongside each other on cling film, fill each one with approx. 50 g of the minced meat mixture and press flat. Dust the surface with a little panko breadcrumbs. Heat up the oil and fry the panko-dusted side of the pepper rings first for approx. 1-2 minutes. Then turn them over and fry the other side for another approx. 1-2 minutes. Add the stock, cover and continue cooking at a low heat for approx. 5-8 minutes. Add the teriyaki sauce to the frying juices and bring to the boil. Serve the peppers with the sauce and a leek garnish.
Used products in this recipe
Ingredients for 4 portion(s)
- 30 g Kikkoman Panko - Japanese Style Crispy Bread Crumbs
- 1-2 pinches of ground nutmeg
- 1 egg
- ½ tsp. sugar
- Salt and freshly ground pepper
- 1 large onion
- 2 tbsp. cornflour
- 250 g minced pork & beef
- 80 g cooked rice
- 1 small leek (just the white part)
- 1 small red, green and yellow pepper
- 1 tbsp. flour
- 4 tbsp. vegetable oil
- 100 ml chicken stock
- 160 ml Kikkoman Teriyaki Sauce with Toasted Sesame