Japanese Stuffed Peppers, stuffed piman, are delicious peppers that can be baked, steamed, deep fried, or sautéed. They are simple to make and absolutely delicious.
Japanese green peppers, piman, are very thin and much smaller than their American counterparts.
Piman are sweet but slightly bitter, and because of that children do not tend to enjoy them. Stuffed piman is often considered “bar food”- it’s usually ordered as a snack and not an entree.
If you don’t have access to Japanese piman you can substitute Jalapeño or banana peppers but be sure to remove all the seeds as this is not meant to be a spicy dish.
Japanese stuffed peppers are are relatively small and cook quickly. The meat should be crispy on the outside but soft on the inside. The pepper should cook up soft and juicy and the sauce is usually quite plain and a little bit sweet. I like to use V8 in place of tomato sauce although the sauce cooks up very thin. If you like it thicker you can mix in a teaspoon of potato starch dissolved in a quarter cup of warm water as a thickener.
When eating Japanese stuffed peppers, you can spoon some sauce over them and eat them with a pair of chopsticks. They are small enough to eat in a couple of bites.
I use chopped up Scallions, Shiso leaves and Myoga (Japanese Ginger) along with onion flakes, salt and pepper to flavor the meat. Add more herbs and spices to flavor the meat to your taste. If you want to serve this as an entree then white rice makes a great accompaniment, but you may want to try it as an appetizer or a small plate dish and enjoy it with other delicious treats.