Japanese Style Rice & Chicken Stuffed Bell Peppers
Author: 
Recipe type: Main
Cuisine: Japanese
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
A light and refreshing take on a stuffed bell pepper. Filled with tantalizingly sweet Japanese style rice and topped with crisp, juicy chicken. It's a meal sure to please even the pickiest of eaters.
Ingredients
For the Sauce:
  • 1/4 cup water
  • 1/8 cup mirin (or sherry)
  • 1 teaspoon granulated sugar
  • 2 Tablespoons dark soy sauce
For the Japanese Style Rice Stuffing:
  • 2 cups cooled cooked white rice
  • 1 large egg
  • 2 Tablespoons water
  • 1/2 tsp mirin or sherry
  • 1/2 teaspoon soy sauce
  • Salt and pepper to taste
For the Stuffed Bell Peppers:
  • 2 large bell peppers (any color)
  • 2 cooked boneless chicken thighs or 1 large chicken breast, cut in strips
  • Stuffing and sauce from above.
  • 1/4 cup water, for cooking.
Method
Sauce:
  1. heat water, mirin and sugar in a small saucepan over medium low heat, stirring constantly until sugar is dissolved. remove from heat, add soy sauce and stir to combine. Set aside.
Japanese style rice stufing:
  1. Place cooled rice in a large bowl. In a separate small bowl, mix egg, water, mirin, soy sauce, salt and pepper until frothy. pour over rice and stir until fully combined.
for the stuffed bell peppers
  1. Heat oven to 400 degrees. Add just enough water to cover the bottom of a medium casserole dish or other heat-proof pan.
  2. Cut bell peppers in half lengthwise. Remove seeds and ribs. Fill each pepper half with 1/4 of the rice mixture. Place in casserole dish, cover and cook for 20 minutes, or until the eggs in the rice has set.
  3. Remove from oven. arrange chicken over rice and drizzle with a tablespoon of the sauce. Bake, uncovered for an additional 10 minutes.
  4. Remove from oven, place pepper halves on serving plates and drizzle with remaining sauce.
  5. Serve immediately
  6. Share and enjoy.
Notes
If you're looking for the perfect freezer meal, just make the rice and stuff the peppers. Top with chicken and freeze. When you're ready, bake at 400 degrees for about 50 minutes, make the sauce and drizzle over the top before serving!
Recipe by Uncle Jerry's Kitchen at https://www.unclejerryskitchen.com/recipes/japanese-style-rice-chicken-stuffed-bell-peppers/