Stuffed Poblano Peppers and Sauteed Bitter Melon

I try to have an all-vegetable dinner once or twice a week to balance our diet a bit because of the fatty snacks and meaty dinners that I cook all week. The spicy stuffed poblano peppers are really good either with steamed rice or dinner rolls. The bitter melon is for me because no one else likes it.

Stuffed Poblano Peppers
6 poblano peppers, charred and skins removed
1 clove garlic, chopped
1 small onion, chopped
2 cups grated jalapeño pepper jack cheese
olive oil
2 ell beaten eggs
Japanese panko breadcrumbs

• Make a slit on the sides of the peppers, remove seeds and stems. Set aside. In a skillet on medium heat, saute garlic and onion for 3 minutes. Turn off heat and let cool slightly. Mix in cheese and stuff the peppers. Dip peppers in egg, then roll in the breadcrumbs. Fry on medium heat until golden brown.

Sauted Bitter Melon
1 bitter melon
1 clove garlic, chopped
1 small onion, chopped
1 small tomato, chopped
2 well beaten eggs
½ teaspoon sea salt

• Cut the bitter melon in half lengthwise, scoop out and scrape the soft innards, then slice. Boil 2 cups salted water and cook bitter melon for 1 minute. Drain, rinse, and soak in cold water for 30 minutes. In a wok or pan, saute garlic and onion for 2 minutes, add tomatoes and cook for another 2 minutes. Add the eggs and salt, cook until eggs are set but still moist. Drain the bitter melon and add to the mixture in the pan, stir to mix and cook until heated through, about 2 minutes.