Bell Peppers with Ground Beef and Pork Japanese Curry

Ingredients:
1/2 lb Ground Pork
1 lb Ground Beef
2 cans of whole or diced tomatoes
2 boxes of Golden Curry (They are in the Asian section at Commissary)
4 Red Bell Peppers
3 Green Bell Peppers
4 Onions
3 Carrots
1/2 of a whole garlic (about 6 cloves)
2 Tbsp Ginger
2 Beef Flavor Bouillon Cubes
5 Cups of Water
1-2 Tbsp of Olive Oil
Rice

(Additional Options):
Thyme, Cumin, Paprika, Soy Source, and Japanese Bull Dog Tonkatsu source (you can sometimes find it in the Asian section at Commissary), Grated Parmesan Cheese, Sour Cream

Directions:
1. Start cooking the rice.
2. Chop all the vegetables.
3. Heat olive oil in a pot and cook onions until light brown and soft.
4. Add garlic and ginger and cook more.
5. Add ground pork and beef and cook until brown (if you want to drain the fat, you need to cook them in a separate pan until brown, drain the fat then add them in the pot).
6. Add all other vegetables and cook them until soft. Then add salt and pepper and cook until they are mixed well.
7. Add water, bring to boil, reduce the heat to medium, add the bouillon cubes and cook until they dissolve completely.
8. Add tomatoes and cook them until they are hot. (If you use whole tomatoes, you need to crush them in the pot as you cook them.)
9. Turn off the stove, add Golden curry and melt them completely. Turn the stove back on to medium low heat and stir until the curry thickens. (Make sure to stir often since it burns easily.)
10. If you like, you can add thyme, cumin, paprika, soy source, and Bull Dog source now and cook for 5 mins or until they are well blended.
11. Pour the curry over rice and if you like, you can add some parmesan cheese and/or sour cream. Enjoy!

Serves: 12
Notes:

If you want to shorten the cooking time, a pressure cooker becomes very handy. Combine water, chopped vegetables, diced tomatoes, ground beef and pork, and bouillon cubes and cook in the pressure cooker for 5 minutes. Turn off the pressure cooker and add Golden curry. Turn the heat back on to medium low heat and cook the curry until it thickens (make sure to stir often since it burns easily). Then you can add thyme, cumin, paprika, soy source, and Bull Dog source and cook until they are well blended.

Submitted by: Mai Nauroth (and Tokuko Kerns)