Meat-Stuffed Peppers

Method

1. Prepare the peppers: cut off the top cap (about 2 cm from the top) and use a small knife to remove the seeds and white pith, tapping the bottom to release seeds. Reserve the caps.
2. In a large bowl, combine beef mince, sausage meat (casing removed), finely chopped mortadella, stale bread rolls soaked in cold water and squeezed dry, eggs, grated Parmesan, lemon zest, chopped parsley, minced garlic, salt, and black pepper. Mix well with your hands.
3. Add the cubed fiordilatte (mozzarella) and gently mix to distribute evenly.
4. Stuff each pepper with the filling, pressing firmly to eliminate air pockets. Fill to the top and cover with the reserved cap.
5. Arrange the stuffed peppers upright in a baking dish. Lightly season with salt and drizzle with extra-virgin olive oil.
6. Bake in a preheated fan-assisted oven at 180°C for about 40-45 minutes. If possible, place a small pan of water in the bottom of the oven to create steam.
7. Remove from the oven, let rest briefly, and serve whole or sliced.