Embutido Filipino with Sweet Bell Peppers and Hard-Boiled Eggs

In a large mixing bowl, combine the ground turkey, finely diced green bell peppers, and half the raisins. Season with soy sauce, black pepper, and a dash of garlic powder to mimic the savory-sweet profile of traditional Embutido.

Shape the mixture into a tight log, pressing the sliced hard-boiled eggs into the center as you roll it. Wrap the log tightly in aluminum foil, sealing the ends securely to ensure it holds its shape during cooking.

Steam the wrapped log in a steamer basket over boiling water for 35-40 minutes until firm to the touch and cooked through.

While the Embutido steams, prepare the white rice according to package directions.

Once cooked, remove the foil and let the meat rest for 5 minutes before slicing into thick, beautiful rounds that reveal the egg center.

Serve two generous slices of the Embutido over a bed of warm white rice, garnished with the remaining raisins and a side of fresh sautéed greens for texture.