Pi-man (ピーマン), the way Japanese call “green pepper” or unripen pepper, is not in our favorite vegetables list, but we buy when it’s on sale and eat when it’s served 🙂 Unlike the common red, yellow, or orange bell pepper (me and Musa love it a lot!), piman has thin flesh and less juicy. For me, it’s not nice to be eaten raw or in other words to be thrown into salad. Cooking piman always be challenging for me. That’s why I’m excited when getting hooked by this simple recipe today right at the must time to use up my wrinkled piman. It’s originally a recipe for side dish, but I modified it by mixing leftover rice into the cuisine.

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