Ingredients:
4 large green bell peppers
200 g (7 oz) mushrooms, sliced
2 Tbsp parsley, chopped
2 garlic cloves, 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

Preparation:

1. Cut top off peppers and remove seeds.
2. Sauté mushrooms in oil together with 1 Tbsp parsley and 1 minced garlic clove.
3. Combine ground beef with mortadella, 1 Tbsp parsley, 1 minced garlic clove, grated parmesan cheese, rice and bread crumbs. Add egg, salt and 1 tsp oil. Mix well. Stuff peppers with this filling.
4. Sauté onion in oil. Add tomato puree and salt. Cook for 5 minutes.
5. Arrange peppers, cut side up, in the tomato sauce. Cover and cook until peppers are tender and filling is cooked. If necessary, add some boiling water or broth.

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