Stuffed Bell Peppers

Ingredients:
8 large green bell peppers
4 segments garlic, crushed
1 pc onion, minced
1/4 kilo shrimps, shelled and diced
1 kilo clams, shucked and diced
1 cup chopped carrots
1-1/2 cups chopped turnip (singkamas)
1/2 cup chopped potatoes
2 tbsp chopped kinchai
1/2 cup tomato sauce
salt, pepper and soy sauce
1 egg, lightly beaten
2 tbsp bread crumbs
1/4 cup cooking oil


Directions:
1. Halve each bell pepper crosswise. Remove all seeds and membranes.
2. Blanch in boiling water for 10-15 minutes. Plunge immediately in cold water. Drain. Peel. Set aside.
3. Saute garlic, onions, shrimps, clam meat and vegetables. Add tomato sauce. Season with salt, soy sauce and pepper. Cook until vegetables are done. Remove from heat. Add half of beaten egg. Stir.
4. Fill each bell pepper with 1/4 cup sauteed mixture. Dip top of stuffed pepper in remaining egg. Roll in bread crumbs. deep-fry surface till goden brown. Serve hot with banana ketchup.


Makes 8 servings.
Clams replace part of shrimps.


Source: #2, Del Monte Kitchenomics