Filipino Relyeno - Stuffed Bell Peppers with Pork and Potatoes

This dish of Filipino Relyeno- Stuffed Bell Peppers is an all-in-one meal that has lots of flexibility. You can stuff meat or vegetables or both in colorful, big, sweet peppers. Simply pour half a cup of filling into each pepper and the dish is almost done. I stuffed ours with "Giniling", (say 'geeh-knee-ling') a classic Filipino ground pork saute with potatoes, carrots and tomato sauce. My sons have always enjoyed 'Giniling' and I did, too because it was easy to prepare. Use whatever you have from other meals and make a fabulous makeover meal like this one for any day of the week. This AsianInAmericamag recipe was from a previous blog post. Serves 4.

Course: Dinner, Lunch, Main Course, Vegetables

Cuisine: American, Asian, Filipino

Keyword: Filipino Relyeno Stuffed Bell Peppers

Servings: people

Calories: 266kcal

Author: Asian in America recipe

Ingredients

2 Tablespoons vegetable oil
2 cloves garlic minced
1 whole onion chopped
1/2 pound ground pork
1 whole large potato peeled and cubed into 1/4-inch pieces
1 whole large carrot peeled and cubed into 1/4-inch pieces
1 Tablespoon patis (fish sauce)
1/2 cup beef or chicken broth
1 can (6 oz.) tomato sauce
1 teaspoon salt
1 teaspoon ground black pepper powder
6 whole large red bell peppers or use green, orange, yellow
1/2 cup bread crumbs plain
2 whole eggs beaten
for serving: boiled rice brown or white

Instructions

To make the ground pork "giniling": In a large skillet, over medium high heat, add the vegetable oil. Saute the garlic and onions. After 1 to 2 minutes when onions are translucent, add the ground pork, cubed potatoes, carrots and fish sauce. Mix well. Pour the broth and tomato sauce. Blend ingredients. Season with salt and black pepper powder. Cover and cook for 25 minutes till tomato sauce is reduced to a thick gravy. Set aside.
To fill the bell peppers: Wash the bell peppers. Slice the red bell peppers from the top. Set aside the stem top till dish is ready to serve. Clean the insides and remove the seeds and white membrane with a sharp knife.
Pour about half a cup of the cooked ground pork mixture into each bell pepper.
Sprinkle bread crumbs over the ground pork mixture. Distribute the beaten eggs evenly over the top of each stuffed pepper.
Place the stuffed peppers, standing upright inside a large roasting pan. Cover the entire pan with foil. Bake at 400 F for 20 minutes.
Before serving, return the stem tops on top of each stuffed bell pepper. Serve with boiled rice. When eating this dish, slice the bell peppers horizontally, pour the filling on cooked rice.
Cook's comments: I have made these bell peppers with beef fillings or leftover arroz a la cubana (ground beef with raisins, potatoes, plantains) from a past blog post. This dish is as versatile as the many leftovers you have.
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Nutrition