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Stuffed Green Bell Pepper
A classic stuffed green bell pepper recipe with a savory meat and mortadella filling, mushrooms, rice and tomato sauce. Comforting and simple to prepare for a family dinner.
Course:
Main Course
Main Course
Cuisine:
American
American
Keyword:
stuffed green bell peppers
stuffed green bell peppers
Servings: 4
Author: Kitchen Nostalgia
Ingredients
-
4
large green bell peppers -
200
g
(7 oz) mushrooms
sliced -
2
Tbsp
parsley,
chopped -
2
cloves
garlic,
minced -
200
g
(7 oz) ground beef -
100
g
(3.5 oz) mortadella,
chopped into squares -
50
g
(1.7 oz) parmesan cheese
grated -
4
Tbsp
rice -
2
Tbsp
bread crumbs -
1
egg -
250
g
(8 oz) tomato puree -
1
onion,
chopped - oil
- salt
Instructions
-
Begin by cutting the tops off the peppers and removing the seeds and membranes. Rinse and set aside to drain.
-
Heat a little oil in a skillet. Sauté the sliced mushrooms with 1 tablespoon of chopped parsley and one minced garlic clove until tender. Remove from the pan and set aside.
-
In a bowl, combine the ground beef, chopped mortadella, the remaining tablespoon of parsley, the other minced garlic clove, grated Parmesan, rice and bread crumbs. Add the egg, a pinch of salt and about 1 teaspoon of oil. Mix thoroughly until the ingredients are well incorporated, then stuff each pepper with the mixture.
-
In the same skillet, sauté the chopped onion in a little oil until soft. Stir in the tomato puree and a pinch of salt, and simmer for about five minutes to develop the sauce.
-
Arrange the stuffed peppers upright in the tomato sauce, cut side up. Cover and simmer gently until the peppers are tender and the filling is fully cooked. If the sauce reduces too much, add a small amount of boiling water or broth to maintain moisture. Serve warm.