This is a meatless version of the usual stuffed bell peppers that we use to know. Instead of meat this uses a mix of seafood instead.
8 large bell peppers
1/4 kilo shrimps, shelled and diced
1 kilo clams, shucked and diced
1 egg lightly beaten
1 cup carrots, chopped
1 1/2 cups sinkamas, chopped
1/2 cup potatoes, chopped
4 garlic cloves, crushed
1 onion, minced
1/2 cup tomato sauce
1 tbsp. salt
1 tsp. soy sauce
1/4 tsp. black pepper
2 tbsp. kinchay, chopped
1/4 cup cooking oil
2 tbsp. bread crumbs
Halve each bell pepper cross wise
Remove all seeds and membranes
Blanch in boiling water for 10-15 mins.
Plunge immediately in cold water. drain, peel, set aside
Saute garlic, onions, shrimps, clam meat and vegetables
Add tomato sauce season with salt and pepper.
Cook until vegetables are done.
Remove from heat. Add half of beaten egg, stir.
Fill each bell pepper with 1/4 cup sauteed mixture.
Dip top of stuffed pepper in egg.
Roll in bread crumbs.
Deep fry to golden-brown. Serve hot