Stuffed Bicol Express Recipe

Make a slit along the length of each chili pepper, making sure they can sit with slit side facing up. Seed and rinse. Set aside.

Heat oil in pan over medium-high heat. Sauté onions, garlic, and ginger for 2 minutes. Add pork; cook for 8 to 10 minutes. Season with salt and pepper. Set aside to cool.

Stuff each chili pepper with pork, just enough so stuffing peeks out of chilies.

Make the sauce: Heat oil in a pan over medium heat. Sauté onions, garlic, and ginger for 2 minutes. Add bagoong; sauté for 1 minute. Add coconut cream and coconut milk; simmer for 2 minutes. Season with salt and pepper.

Place chilies, slit side up, one by one in the pan. (Sauce should not cover chilies; slits should be exposed.) Simmer for 5 to 7 minutes or until cooked.