Now There's A Great Recipe

Old Time Stuffed Green Bell Pepper Recipe

Ingredients:
4 large green bell peppers
2 Tbsp parsley, chopped
2 garlic cloves, minced
7 oz ground beef
3.5 oz mortadella*, chopped into squares
1.7 oz parmesan cheese, grated
4 Tbsp rice
2 Tbsp bread crumbs
1 egg
8 oz tomato puree
1 onion, chopped
oil
salt

Preparation:
Cut top off peppers and remove seeds.
Sauté mushrooms in oil together with 1 Tbsp parsley and 1 minced garlic clove.
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.
Sauté onion in oil. Add tomato puree and salt. Cook for 5 minutes.
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.

*FOOTNOTE: Mortadella
From Wikipedia, the free encyclopedia
Mortadella is an Italian cold cut made of finely hashed/ground heat-cured pork sausage which incorporates at least 15% small cubes of pork fat (principally the hard fat from the neck of the pig). It is delicately flavored with spices (including black pepper, whole corns or ground, myrtle berries, nutmeg and coriander) and typically pieces of pistachio nuts. Traditionally the pork filling was ground to a paste using a large mortar (mortaio) and pestle. Two Roman funerary stele in the archaeological museum of Bologna show such mortars. Alternatively, according to Cortelazzo and Zolli Dizionario Etimologico della Lingua Italiana 1979-88, Mortadella gets its name from a Roman sausage flavored with myrtle in place of pepper. The Romans called the sausage farcimen mirtatum. Anna del Conte (The Gastronomy of Italy 2001) found a sausage mentioned in a document of the official body of meat preservers in Bologna dated 1376, that may be mortadella.
Mortadella originated in Bologna, the capital of Emilia-Romagna; elsewhere in Italy it may be made either in the Bolognese manner or in a distinctively local style. The mortadella of Prato is a Tuscan speciality flavoured with pounded garlic. The mortadella of Amatrice, high in the Apennines of northern Lazio, is unusual in being lightly smoked.
Mortadella abroad
A similar commercial product, called "bologna" and often omitting the cubes of pork fat, is popular in the United States.