Creamy Meat-Stuffed Green Peppers

• 9 small Green peppers
• 300 grams Mixed ground meat (beef and pork)
• 1/3 Japanese leek
• 3 tbsp Panko
• 1 Egg
• 1 tbsp Japanese dashi powder
• 2 tbsp Soy sauce
• 2 tbsp Mirin
• 1 tbsp Sugar
• 1 Katakuriko

1. Cut the green peppers in half vertically and remove the seeds.
2. Thinly chop the leek.
3. Put the ground meat, leeks, egg, and panko in a bowl and mix well to combine.
4. Stuff the meat mixture from Step 2 into the halved green peppers.
5. Press firmly to fill in the gaps.
6. Heat some vegetable oil (not listed in the ingredients) in a frying pan.
7. Arrange the peppers in the pan and cook over medium heat until browned.
8. Place the peppers with the meat side down and cook.
9. Put 250 ml of water (not listed in the ingredients) in a separate pan, add the ingredients, and bring to a boil.
10. Transfer the stuffed peppers into the pan with the sauce.
11. Cover with a lid and simmer for 5-6 minutes on low-medium heat.
12. When the meat has completely cooked through, transfer to a dish.
13. Pour katakuriko dissolved in water into the leftover sauce, and thicken to your desired consistency.
14. Drizzle over the stuffed green peppers to finish.

green peppers, ground meat, egg, soy sauce, mirin, sugar, katakuriko

Taken from cookpad.com/us/recipes/140325-creamy-meat-stuffed-green-peppers (may not work)