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Stuffed Bell Pepper Bento
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Stuffed Bell Pepper Bento

A recipe for a Stuffed Bell Pepper Bento from the cookbook, Ultimate Bento! Mini bell peppers are filled with a savory ground beef mixture and paired with sautéed spinach and mushrooms.

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 2 Bentos
Course: Main Course
Cuisine: Japanese

Ingredients

Sautéed Spinach and Mushrooms:
  • 2 teaspoons olive oil
  • 2 cups spinach roughly chopped, 60 grams
  • 4 button mushrooms sliced
  • salt to taste
  • black pepper to taste
Stuffed Mini Bell Peppers:
  • 2 tablespoons panko breadcrumbs
  • 1 tablespoon milk
  • 3 ounces ground beef 85 grams
  • 1/2 onion about 2 1/2 ounces (75 grams), finely chopped, small
  • 1 tablespoon all-purpose flour plus more for dusting
  • 1 teaspoon soy sauce
  • salt to taste
  • black pepper to taste
  • 4-5 bell peppers halved, seeds and stems removed, mini
  • vegetable oil for pan-frying
To pack the bento:
  • Japanese short-grain rice steamed
  • salad greens

Instructions

To make the Sautéed Spinach and Mushrooms:
    Cup of Yum
  1. Heat the olive oil in a small frying pan.
  2. Add the spinach and mushrooms and sauté until tender.
  3. Season with salt and pepper to taste.
To make the Stuffed Mini Bell Peppers:
  1. Combine the panko and the milk in a bowl and allow to soak for a few minutes.
  2. Add the beef, onion, 1 tablespoon of flour, and the soy sauce. Season with salt and pepper and kenad well to combine.
  3. Dust the insides of the pepper with additional flour.
  4. Stuff the peppers with the meat mixture.
  5. Heat the oil in a nonstick frying pan over medium-high heat and pan-fry the stuffed mini peppers until they are browned on both sides.
  6. Turn the heat down to low and cover the pan with a lid. Let the peppers steam until the meat is cooked through.
How to pack the bento:
  1. Spread a portion of rice evenly across the bottom of the entire bento box.
  2. Place a salad leaf so that it spreads from the center third to the right third of the bento box.
  3. Arrange some Stuffed Mini Bell Peppers in the larger space to the left. Place a portion of Sautéed Spinach and Mushrooms behind the leaf.