About this recipe:This is a dish that I have grown up with. I have always hovered around the kitchen while my mother was cooking it, to get the egg drippings. It has such nice flavor, having been mixed with the sauteed meat, add to that the aroma and taste of the green bell pepper. Now my daughter is the one hovering over me as I make this dish, and just like I was, she awaits the egg drippings.
Grill the green bell peppers over charcoal or directly over the stove burner. Do not overdo the grilling to prevent over-wilting of the peppers. Let cool.
Once cooled, peel the outer charred skin from the grilled bell peppers. Be careful not to bruise or tear the bell pepper.
Wash off any excess charred skin from the bell pepper. In the process of washing, make a small slit on one side to reach inside the pepper and remove the seeds. Gently wash the insides over running water to remove any leftover seeds. Drain the washed peppers. Set aside.
Heat a skillet or pan. Using about 2 tablespoons of oil saute the onions until transluscent. Add the garlic and stir for a few minutes. Add the tomatoes. Add a little salt and cook until tomatoes are limp.
Add the ground pork (should be completely thawed). Cook until the pork starts to render its own fat. Season with salt and pepper (preferable freshly ground black pepper).
Remove from heat, and transfer the sauteed meat on a strainer to drain the oil. Let cool.
Once cooled, transfer the sauteed meat from the strainer into and mixing bowl. Pour over the lightly beaten eggs and mix thoroughly.
Heat the left over oil (from sauteing) in a skillet. Spoon the meat stuffing into the bell pepper cavity, filling to capacity.
Using a spatula, give the stuffed bell pepper a finishing “fry” on the hot oil, with the slit facing down first. The finishing “fry’ is just to cook the egg, so this should be quick. Cook the bell pepper on all sides until its color is already a cross between green and golden brown. Serve hot with rice.
Make it healthier
Instead of frying, you can also baked the stuffed bell peppers.