Stuffed Bell Peppers, Made with Dish Symphony No.5

The filling falls out of stuffed peppers because the inside of the pepper is wet.

Wipe the moisture away with a paper towel and dust the inside thinly with flour through a tea strainer. That alone keeps the filling in place, whether seared or steamed. After that, all you do is cook the meat side for 4 minutes without touching it.

Dish Symphony No.5 is a blend in which three peppercorns occupy the top of the ingredient list. The coarsely ground grains stay as points inside the filling, and they cut the sweetness of the fat right where you bite. Built from the flavor up, DISH5 is designed not to ring at the same height as the pepper's green aroma, but to support it from behind.

Why not add it to today's menu?

Total time: about 35 min

Ingredients (Serves 4)

• Dish Symphony No.5: 1 tsp
• 6 green bell peppers
• Mixed ground beef and pork: 300 g
• 1/2 onion
• 1 clove of garlic
• 1 egg
• Milk: 2 tbsp
• Panko breadcrumbs: 4 tbsp
• 8 cherry tomatoes
• Salt: 1/3 tsp
• Flour: as needed
• Sake: 2 tbsp
• Oil: 1 tbsp

Preparation

1. Cut the peppers in half lengthwise and remove the stems and seeds. Wipe the insides thoroughly dry with a paper towel and dust them thinly with flour through a tea strainer. Moisture left inside is what makes the filling lift and come loose during steaming.
2. Mince the onion.
3. Grate the garlic.
4. Moisten the panko (4 tbsp) with the milk (2 tbsp).
5. Remove the stems from the cherry tomatoes and cut them in half.

Instructions

1. Put the ground meat (300 g) and salt (1/3 tsp) in a bowl and knead for about 1 minute, until sticky.
2. Add the onion, garlic, egg, moistened panko and Dish Symphony No.5 (1 tsp), and mix until even throughout.
3. Divide the filling into 12 portions and press it into the peppers, mounding it slightly in the center. Press with your fingers so it adheres to the edges with no gaps.
4. Put the oil (1 tbsp) in a frying pan over medium heat and lay the peppers in, meat side down. Cook for 4 minutes without touching, and turn them over once browned.
5. Add the cherry tomatoes and sake (2 tbsp), cover, and steam-cook over low heat for about 8 minutes.
6. Remove the lid, raise to medium heat and reduce the juices for about 1 minute, lightly crushing the tomatoes and coating everything.
7. Taste at the end and adjust the salt. Dish Symphony No.5 contains no salt, so season exactly as you always do.

Dish Symphony No.5 has a clear peppery heat. When sharing with small children, halve the amount in the filling and sprinkle a little over the adults' plates at the end instead.

It is delicious cold, so it goes into tomorrow's bento box too. Eat within about two days, refrigerated.