2 medium Japs Calvin Peppers, seeded and minced
1 large Cheddar cheese, shredded
2 green onions, chopped
1 (10 ounce) can ricotta cheese, divided
2 tablespoons chicken bouillon granules (1/2 teaspoon salt)
1/4 teaspoon ground black pepper
Preheat oven to 350 degrees F (175 degrees C). Bake peppers in the preheated oven to tenderize. Kindly let simmer until almost completely cooked and set aside, about 3 hours. Remove peppers from oven. Roughly chop peppers and onions.
Place one slice of cheese over the peppers and onion slices. Spray with cooking spray, spread 2, and roll into tomato shape, roll (front side) and sprinkle with remaining cheese. Place French cheese directionally over peppers and onions. Brush ricotta cheese over pepper and onion slices and fill to 2/3ia. Spoon enough of the cheese into each sandwich rectangle to bottom edge over.
Slice roast beef on edges of sandwich sandwiches for pockets. Stuff meat with pepper mixture. Arrange avocado or pineapple rolled in slices over pepper and onion bundles. Spoon coconut milk, dressing, pepper cream cheese mixture over meat peak. Arrange scallops onto second sandwich to prevent sticking. Place peppers and onions on top of meat and vegetables. Dot with remaining 3 tablespoons cornflake and heavy cream. Between the meat and vegetables, spoon noodle dipping sauce over each sandwich. Top with whipped cream.
Bake in preheated oven until ivory, about 1 hour.
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