Japanese Meat-Stuffed Bell Peppers Recipe

These Japanese-style Meat Stuffed Peppers feature juicy ground beef blended with aromatic spices and stuffed in vibrant mini bell peppers, then coated with a tangy chuno sauce. This easy, flavorful dish is time-saving for busy weeknights, and perfect for meal prep and leftovers for bento.

Meat Stuffed Peppers

These stuffed mini bell peppers are a compact, colorful take on Japanese-style hamburger steak (Hambagu). Ground beef is seasoned with onion, panko, mayo and a touch of nutmeg, then packed into halved mini peppers and pan-seared. A quick chuno-style sauce—ketchup, Bull-Dog fruit & vegetable sauce and soy—finishes the dish with a bright, tangy glaze. They keep well at room temperature, making them a popular choice for bentos, and the presentation adds a cheerful pop of color to any meal.

Ingredients

• Onion: Adds sweetness, moisture and aroma when finely diced.
• Panko breadcrumbs: Japanese-style breadcrumbs that bind the mixture while keeping it light.
• Mayo: Keeps the filling moist and tender.
• Soy milk or milk: Helps unify the mixture and soften the panko.
• Ground beef: The primary protein—choose your preferred fat ratio for juiciness.
• Nutmeg: A small pinch adds warmth and depth to the savory filling.
• Mini bell peppers: Sweet and colorful, they make the perfect vessels.
• Potato starch: A light dusting helps the meat adhere while cooking.
• Ketchup: Forms the base of the glossy, slightly sweet sauce.
• Bull-Dog fruit & vegetable sauce (chuno): Provides a fruity, tangy complexity common in Japanese dishes.
• Soy sauce: Brings umami to the sauce.

How to Make Stuffed Pepper Meatballs

These stuffed peppers are straightforward to prepare and can be made ahead for quick meals or packed lunches.

1. Prepare the meat mixture: In a bowl combine ground beef, finely diced onion, panko breadcrumbs, mayo, milk (or soy milk), a pinch of nutmeg, black pepper and salt. Use your hands to mix until evenly combined, then cover and chill briefly if desired.
2. Prep peppers: Slice the mini peppers in half lengthwise, remove stems and seeds. Lightly dust both sides with potato starch to help the filling adhere.
3. Stuff: Place roughly 2 tablespoons of the meat mixture into each half (adjust based on pepper size). Pack the meat firmly and allow it to rise about 1/2–1 cm above the pepper edge, as the filling will shrink during cooking.
4. Cook: Heat a pan over medium-low with a little oil. Arrange the stuffed peppers in the pan and press each down gently to secure the meat. Cook uncovered for 2–3 minutes until lightly browned on the bottom, then flip and cook another 1–2 minutes. Add 1 tablespoon of water, cover, and steam for 1–3 minutes until the meat is fully cooked and peppers are tender.
5. Make the sauce: Wipe the pan clean, then combine ketchup, Bull-Dog chuno sauce, soy sauce and a splash of water. Simmer briefly until slightly thickened, stirring to blend flavors.
6. Finish: Spoon or drizzle the sauce over the stuffed peppers and serve warm. Toasted sesame seeds make a nice garnish.

How to Store

Allow stuffed peppers to cool completely before refrigerating. Store in an airtight container for up to 4 days. For longer storage, freeze in a freezer-safe container for up to 3 months. Reheat thoroughly before serving—thaw overnight in the refrigerator for best results, then reheat gently on the stove or in the oven.

If you try this Stuffed Pepper Meatballs recipe, please leave a comment and rating. Tag @okonomikitchen on Instagram if you share your photos—I’d love to see them!