I have been working on the rice cooker cookbook nonstop for the last little while and have scarcely had time to cook non-rice cooker meals. This may be the first time I have used my oven in about a month. I baked these in the pre-lunch heat since it really doesn’t make a difference when your living room is already 30 degrees to begin with.
Up until a few years ago, I wouldn’t cook or eat stuffed peppers. For some reason I used to strongly dislike the taste of cooked green peppers and that kept me from exploring all kinds of peppers. I now quite like cooked green peppers and enjoy them in a variety of dishes. I decided to go with texmex seasoning and red peppers today as it is hot, hot, hot.
Stuffed Red Peppers
2 red bell peppers
150 grams ground chicken
1/2 cup spinach ribbons
1/3 cup panko (aka bread crumbs)
1 1/2 teaspoons taco spice
1 sleeve tomato paste (1 tablespoon)
salt and pepper
Preheat the oven to 180 C. Cut the peppers in half lengthwise and take out the seeds while leaving the shape intact. In a medium-sized bowl, mix the remaining ingredients with your hands until fully combined. Divide the mixture into four balls and stuff each pepper half with a ball. I like to press the meat into the corners of the pepper but you can leave the mixture in ball form and set it in the pepper. Bake for 30-40 minutes until the meat browns on top. Serve when cooled to a suitable temperature.
This would taste great topped with cheese and salsa.
Tomato paste in Japan
Tomato paste isn’t that hard to find in Japan. Look for トマトペースト (tomato peesuto) near the canned tomatoes. You can find it in small cans and in one tablespoon sleeves which I prefer. I love the sleeves because I usually only need a tablespoon at a time. The box of six sleeves is under 200 yen (at the time of writing this post).