Electric Lunchbox #61: Stuffed Bellpeppers

Stuffed bell peppers, with a Japanese twist. This is how I make our stuffed peppers at home to bake in the oven, but I adapted it to be made in the ELB.

Bull-dog sauce is the sweet, salty sauce served with Tonkatsu or Chicken Katsu when you order it from the restaurant. Mix it with the ketchup and you’ve got an extra delicious layer to this dish!

It was a tight squeeze, but I managed to fit 2 filled peppers in the large ELB bowl. Each was a half of a large bell pepper. Depending on your hunger level, it can be a meal for 1 or 2.

If you prep this the night before, please keep it cold until just before steaming, for safety.

I hope you’ll like it!

*Please note that the word “cup” in any of my electric lunchbox recipe refers to the little ELB cup included with the lunchbox. It holds 40ml.*

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You’ll need the following for the stuffed peppers:

1/3 – 1/2 cup ground beef

1 large egg, beaten

2 tablespoons chopped onions

1 tablespoon ketchup

1 tablespoon Bull-dog sauce

1/3 – 1/2 cup panko bread crumbs

1/4 teaspoon salt

Pinch of ground black pepper

1 large green bell pepper, cut in half crosswise, insides removed (or 2 smaller ones, tops and insides removed)

For topping:

1 – 2 tablespoons Bull-dog sauce

1 – 2 tablespoons ketchup

This is a big green bell pepper, cut in half, seeds and insides removed.

Procedure:

1. In a small bowl, combine beef, egg, onion, 1 tablespoon ketchup, 1 tablespoon Bull-dog sauce, panko, salt, and pepper.

2. Stuff mixture evenly between the green bell peppers.

3. Place the stuffed peppers in the big bottom bowl of the ELB, it will be a snug fit. Push, push!

4. Cover bowl with foil and place in the ELB base. Add 3 ELB cups water to the base, cover and let steam until it shuts off, about 1 hour.

5. Carefully remove the cover and the foil. Check meat for doneness, adding more time if needed.

* I use this thermometer to check if the ground meat is done, 160F according to the handy chart that’s printed on it. Perfect so I don’t misplace it!*

Bull-dog sauce…and I think I need to buy more ketchup!

6. In a small bowl, combine equal amounts of Bull-dog sauce and ketchup. About 1 tablespoon each is good enough unless you want a lot of sauce.

7. Spoon sauce on top of the stuffed bell peppers and serve hot! Enjoy!

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