Prepare Swiss chards by remove the big stem in the middle of the each leaf(save the stem and cut into 2 inches wide and put into the bottom of the pot that we want to cook all these meatball.) , cut the tender green leaf into 4 pcs per one leaf. if the leaf is small, cut into 2 pcs. Just try to make into the size that will be able to stuffed meatballs inside without leaking.

Then Blanch already cut leaf into hot water for 30 seconds and arrange it nicely on a plate, ready to roll.

Prepare the sweet peppers by remove top the seeds inside. make a big enough hold so we can stuff meatball inside.

Now prepare the meatballs, cut the onions into small pieces and cook in the pan with a drizzle of olive oil and a pinch of salt until soften, then put the cooked onions into the mixing bowl of meatballs.

Then put your ground meat into the onion bowl. Use 90%(up) lean meat if possible. we want it light and healthy.

Then add eggs,bouillon powder,black pepper,chopped basil,garlic powder,onion powder and green curry paste as much as you like. Then mix well.

Add non dairy cream on the meat mixture for good smooth flavor and tenderness. and mix well.

Now out meatball mixture is ready.

Start stuffing the meatball into the sweet peppers until full.

For the Swiss chard, take one already-cut leaf, put the meatball in the middle of the leaf, fold both side of leaf over the meatball, then roll the other side of the leaf until the Swiss chard is completely wrapped the meatball. it should look like a Spring roll shape.

Continue wrapping until finish.

In the pot that already has the Swiss Chard stem, Add celery stalks that cut into the same size as Swiss chard stem. you can add whatever vegetables that you have on hands, whether if it is carrot ,potatoes, onions or any vegetable that will give the good flavor to the broth.

Then start layer your stuffed meatballs in until finish.

Drizzle a little bit of olive oil in the pot.

Then Add unsalted broth or water into the pot.

Turn on the stove and cook on medium high heat for about 30 minutes or until the sweet pepper are soften.

Squeeze some lemon juice before serving, you can eat it just like a finger food or serve it with a side of warm rice and little broth. Yum and Enjoy!