Bell peppers Stuffed with Meat

Wash the bell peppers and cut off the top cap, keeping it whole to use as a lid. Empty each bell pepper Remove the seeds and internal filaments, then arrange them while waiting for the filling. Make sure the inside is clean and dry, so the mixture it will adhere better to the walls without dispersing during cooking.

Tear the stale bread into pieces and dip it in the warm milk. Let it rest until completely soft, then squeeze it carefully to remove excess liquid. The bread should be moist but not runny: this consistency will help the filling become more tender and smooth.

Combine the ingredients in a blender or mixer ground meat, the mortadella, the softened and squeezed bread, the eggs, the Parmigiano Reggiano grated cheese and a pinch of salt. Blend until smooth. a mixture uniform and compact, without dry parts or large fragments of mortadellaIf necessary, pause briefly to gather the mixture from the walls of the container.

Distribute the filling inside the bell peppers, filling them evenly without pressing it excessively. Close each bell pepper with its own cap, already cut off. The filling should remain contained under the lid, leaving a small space for natural expansion during cooking.

Arrange the bell peppers stuffed in one baking pan and drizzle them with extra virgin olive oil. Add the cloves of garlic and parsley, then pour a glass of water on the bottom. Finish with a little salt on the surface of the bell peppers: the liquid will help keep it soft in the oven.

Bake at 180°C (356°F) for about 40 minutes. Check that the bell peppers are tender and well cooked, with the surface of the filling slightly colored and compact. The bottom of the baking pan It must remain moist thanks to the water and oil, without drying out completely during cooking.