Ingredients with Measurements:
- 6 large bell peppers
- 1 cup cooked balao-balao (fermented rice)
- 1/2 cup ground pork
- 1/2 cup chopped onions
- 1/4 cup chopped tomatoes
- 1/4 cup chopped green onions
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon vinegar
- 1 tablespoon vegetable oil
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Mixing bowl
- Baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cut off the tops of the bell peppers and remove the seeds and membranes. Rinse the peppers and set them aside.
3. In a large pot, boil the balao-balao for 5 minutes. Drain and set aside.
4. In a mixing bowl, combine the cooked balao-balao, ground pork, onions, tomatoes, green onions, garlic, soy sauce, vinegar, vegetable oil, salt, and pepper. Mix well.
5. Stuff each bell pepper with the balao-balao mixture.
6. Place the stuffed peppers in a baking dish and cover with foil.
7. Bake for 30-35 minutes or until the peppers are tender.
8. Remove the foil and bake for an additional 10-15 minutes or until the tops are golden brown.
Time:
Preparation time: 20 minutes
Cooking time: 45-50 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories per serving: 180
Fat per serving: 7g
Carbohydrates per serving: 18g
Protein per serving: 11g
Substitutions for ingredients:
- Ground beef or chicken can be used instead of ground pork.
- Red onions can be used instead of white onions.
- Lemon juice can be used instead of vinegar.
Variations:
- Add cooked rice to the balao-balao mixture for a heartier stuffing.
- Top the stuffed peppers with shredded cheese before baking.
Tips and tricks:
- To prevent the stuffed peppers from falling over, slice a thin layer off the bottom of each pepper to create a flat surface.
- Use a spoon to gently pack the balao-balao mixture into the peppers.
- Leftover stuffed peppers can be stored in the refrigerator for up to 3 days.
Storage instructions:
Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the stuffed peppers in a microwave-safe dish and microwave for 1-2 minutes or until heated through.
Presentation ideas:
Serve the stuffed peppers on a bed of rice or with a side salad.
Garnishes:
Garnish with chopped parsley or cilantro.
Pairings:
Serve with a glass of red wine.
Suggested side dishes:
- Garlic bread
- Roasted vegetables
- Mashed potatoes
Troubleshooting advice:
- If the peppers are not tender after baking, cover with foil and bake for an additional 10-15 minutes.
- If the stuffing is too dry, add a tablespoon of water or broth to the mixture.
Food safety advice:
- Make sure the ground pork is cooked to an internal temperature of 160°F.
- Wash your hands and all utensils thoroughly before and after handling raw meat.
Food history:
Balao-balao is a traditional Filipino condiment made from fermented rice.
Flavor profiles:
Savory, slightly sour, and slightly spicy.
Serving suggestions:
Serve the stuffed peppers as a main dish for dinner.
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