Ingredients with Measurements:
- 1 pound ground beef
- 1/4 cup teriyaki sauce
- 1/4 cup breadcrumbs
- 1/4 cup finely chopped onion
- 1/4 cup finely chopped red bell pepper
- 1/4 cup finely chopped green bell pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1/4 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1 egg
- 1 tablespoon vegetable oil
Special equipment needed:
- Meat grinder
- Sausage stuffer
- Skewers
Step-by-step instructions:
1. In a large bowl, combine the ground beef, teriyaki sauce, breadcrumbs, onion, red and green bell peppers, garlic powder, black pepper, salt, paprika, cayenne pepper, and egg. Mix well.
2. Run the mixture through a meat grinder using the medium grinding plate.
3. Attach the sausage stuffer to the meat grinder and fill it with the meat mixture.
4. Slide the casing onto the sausage stuffer and twist the end to secure it.
5. Start cranking the sausage stuffer to fill the casing with the meat mixture.
6. Once the casing is filled, twist it every 4 inches to make individual pepperettes.
7. Preheat the oven to 375°F.
8. Heat the vegetable oil in a skillet over medium heat.
9. Add the pepperettes to the skillet and cook for 2-3 minutes on each side until browned.
10. Transfer the pepperettes to a baking sheet and bake in the oven for 10-12 minutes.
11. Remove from the oven and let cool for a few minutes.
12. Skewer each pepperette with a toothpick and serve.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Temperature:
Oven temperature: 375°F
Serving size:
This recipe makes about 20 pepperettes.
Nutritional information:
Calories per serving: 90
Total fat: 5g
Saturated fat: 2g
Cholesterol: 35mg
Sodium: 250mg
Total carbohydrates: 3g
Dietary fiber: 0g
Sugar: 1g
Protein: 8g
Substitutions for ingredients:
- Ground chicken or turkey can be used instead of ground beef.
- Panko breadcrumbs can be used instead of regular breadcrumbs.
- Any color bell pepper can be used instead of red and green bell peppers.
Variations:
- Add chopped jalapeño peppers for a spicier version.
- Use honey teriyaki sauce instead of regular teriyaki sauce for a sweeter taste.
Tips and tricks:
- Make sure to twist the casing every 4 inches to make individual pepperettes.
- Use a meat thermometer to check the internal temperature of the pepperettes. They should reach 160°F before consuming.
Storage instructions:
Store leftover pepperettes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pepperettes in the oven at 350°F for 5-7 minutes.
Presentation ideas:
Arrange the pepperettes on a platter and garnish with chopped green onions.
Garnishes:
Chopped green onions
Pairings:
Serve with steamed rice and stir-fried vegetables for a complete meal.
Suggested side dishes:
Steamed rice and stir-fried vegetables
Troubleshooting advice:
- If the casing breaks while stuffing, tie a knot at the end of the casing and start a new one.
- If the pepperettes are too dry, add more teriyaki sauce to the meat mixture.
Food safety advice:
- Always wash your hands and utensils before handling raw meat.
- Cook the pepperettes to an internal temperature of 160°F to prevent foodborne illness.
Food history:
Teriyaki is a Japanese cooking technique that involves grilling or broiling meat that has been marinated in a sweet and savory sauce.
Flavor profiles:
Savory, sweet, and slightly spicy.
Serving suggestions:
Serve as an appetizer or as a main dish with rice and vegetables.
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