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Blue bento box filled with Stuffed Bell Peppers, lettuce, mushrooms, and spinach.

Stuffed Bell Pepper Bento

A recipe for a Stuffed Bell Pepper Bento from the cookbook, Ultimate Bento!
Course Main
Cuisine Japanese
Keyword beef, bell pepper, bento, Japan, Japanese, pepper
Prep Time 20 minutes
Cook Time 20 minutes
0 minutes
Total Time 40 minutes
Servings 2 Bentos


Sautéed Spinach and Mushrooms:

  • 2 teaspoons olive oil
  • 2 cups (60 grams) spinach roughly chopped
  • 4 button mushrooms sliced
  • Salt to taste
  • Black pepper to taste

Stuffed Mini Bell Peppers:

  • 2 tablespoons panko breadcrumbs
  • 1 tablespoon milk
  • 3 ounces (85 grams) ground beef
  • 1/2 small onion about 2 1/2 ounces (75 grams), finely chopped
  • 1 tablespoon all-purpose flour plus more for dusting
  • 1 teaspoon soy sauce
  • Salt to taste
  • Black pepper to taste
  • 4-5 mini bell peppers halved, seeds and stems removed
  • Vegetable oil for pan-frying

To pack the bento:

  • Steamed Japanese short-grain rice
  • Salad leaves


To make the Sautéed Spinach and Mushrooms:

  • Heat the olive oil in a small frying pan.
  • Add the spinach and mushrooms and sauté until tender.
  • Season with salt and pepper to taste.

To make the Stuffed Mini Bell Peppers:

  • Combine the panko and the milk in a bowl and allow to soak for a few minutes.
  • Add the beef, onion, 1 tablespoon of flour, and the soy sauce. Season with salt and pepper and kenad well to combine.
  • Dust the insides of the pepper with the meat mixture with additional flour.
  • Stuff the peppers with the meat mixture.
  • Heat the oil in a nonstick frying pan over medium-high heat and pan-fry the stuffed mini peppers until they are browned on both sides.
  • Turn the heat down to low and cover the pan with a lid. Let the peppers steam until the meat is cooked through.

How to pack the bento:

  • Spread a portion of rice evenly across the bottom of the entire bento box.
  • Place a salad leaf so that it spreads from the center third to the right third of the bento box.
  • Arrange some Stuffed Mini Bell Peppers in the larger space to the left. Place a portion of Sautéed Spinach and Mushrooms behind the leaf.