Stuffed bell peppers with whole grain mustard dressing

 

Ingredients (Serves 2)

・4 green bell peppers

・200g mixed ground meat (beef and pork blend; choose a leaner cut)

・1/2 beaten egg

・3 tbsp breadcrumbs

・1/2 tsp salt

・A pinch of pepper

・All-purpose flour (as needed)

・1 tsp vegetable oil

・(A) 1/2 tbsp grainy mustard

・(A) 2 tsp vinegar (e.g., wine vinegar)

・(A) 1 1/2 tbsp olive oil

・(A) Salt and pepper (a pinch of each)

Instructions

・Cut 3 of the bell peppers in half lengthwise and remove the seeds.

Remove the seeds and stems from the remaining pepper and finely chop it.

・In a bowl, mix the egg and breadcrumbs well. Once the breadcrumbs have softened, add the ground meat, salt, and pepper; mix roughly, then add the finely chopped bell pepper.

・Lightly dust the inside of the halved bell peppers with flour (using a tea strainer or similar tool), then pack the meat mixture (from the previous step) firmly inside, ensuring there are no gaps.

・Heat the vegetable oil in a frying pan and arrange the stuffed peppers with the meat side facing down. Cover with a lid and cook over medium-low heat for 5–6 minutes.

Once browned, flip them over, cover again, and cook in the same manner.

・Arrange on a plate and drizzle with the combined ingredients from (A).