Rinse and slice the bell peppers into small pieces using a knife.
Use a blender to pulse the bell peppers until chopped. You can also manually dice them.
Pour the contents into a colander and press out the juices to drain.
Chop the onions, garlic, and scotch bonnet with a knife.
In a pot, combine the chicken gizzard with the chopped garlic, onion, ginger, mixed herbs, sea salt, curry powder, and chicken stock.
Cook for 25 minutes over medium heat.
Drain the liquid stock and take out the gizzard.
Then, store the liquid stock for later use.
Fry the remaining gizzard in sunflower oil over medium heat for 10 minutes or until done.
In the same pot, saute the diced onion and garlic for two minutes.
Season with salt, mixed herbs, and chicken stock.
Add in the chopped yellow peppers and scotch bonnet.
Cook for 30 minutes over medium-low heat.
Mix at regular intervals.
Then, add in the fried gizzard and onion.
Finally, let it simmer for five minutes before serving!