KCC: Releno - Stuffed Red Chili

When I was younger, my Mom used to stuff red bell peppers with pork mince, and I never liked them. I found the bell pepper too thick and too strong tasting even with dashings of ketchup.  Whilst shopping today, I wondered if I could recreate the dish I despise with something of sweeter taste, like the long sweet red chillies.  The size of the chilli didn't scare me, because heat and size are inversely related to each other. 

So, I tried it with the recipe that follows below, and I surprised myself that I enjoyed it very much. The chillies weren't hot and gave a hint of sweetness. Because the chillies were flat, it was very easy to pan fry them (actually burnt the bottom but that gave more flavour) and meat to red chilli ratio was just right.

STUFFED RED CHILLIES

2 long red chillies
200 g lean pork mince
1 garlic clove, chopped
1 small tomato
1 tsp soy sauce
black pepper and salt
1 egg, beaten

Saute the garlic and tomatoes. Add the pork and seasonings, and brown until cooked. Take off from heat. Split the two chillies lengthwise, and remove seeds.  Add the beaten egg to cooled meat filling.  Spread a quarter of the meat mixture on one chilli half.  Just before pan frying, dust the meat filling with cornflour.  Place a lid over the frying pan to assist cooking the chillies. Flip carefully to cook the meat side.