Savory Pork and Mushroom Stuffed Bell Peppers

These savory stuffed bell peppers combine the rich flavors of pork mince and earthy mushrooms, enhanced with aromatic herbs and spices. The dish is baked to perfection, resulting in tender peppers filled with a hearty filling that is both satisfying and nutritious. Perfect for dinner, these peppers are a delightful twist on a traditional favorite, offering a wholesome meal packed with protein and fiber.

Ingredients:

• 4 large bell peppers (any color)
• 1 lb pork mince
• 1 cup chopped mushrooms (button or cremini)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 cup cooked rice (optional)
• 1/2 cup shredded cheese (optional, for topping)
• 1 tablespoon olive oil
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds. Place them upright in a baking dish.
3. In a large skillet, heat olive oil over medium heat. Add chopped onion and garlic, sautéing until soft and translucent.
4. Add the pork mince to the skillet, breaking it apart with a spatula. Cook until browned.
5. Stir in the chopped mushrooms, oregano, thyme, paprika, salt, and pepper. Cook until mushrooms are tender and the mixture is well combined.
6. If using, stir in the cooked rice until fully incorporated.
7. Stuff each bell pepper with the pork and mushroom mixture, packing it in slightly.
8. If desired, sprinkle shredded cheese on top of each stuffed pepper.
9. Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the cheese is bubbly.
10. Garnish with fresh parsley before serving.