Pork and Mushroom Stuffed Peppers | Easy Stuffed Peppers Recipe 

A colourful yet tasty meal, that is easy to make and will most certainly become a family favourite!
Recipe: Pork and Mushroom Stuffed Peppers
Ingredients:
4 peppers, 240g to 290g (8.5 to 10.2 oz) each
250g (8.8 oz) of mushroom
250g (8.8 oz) of ground pork
½ of 400g (14.1 oz) can of chopped tomatoes/ 200g (7 oz)
4 cloves of garlic
15g or a handful of parsley
1 teaspoon of smoked paprika
1 ½ teaspoon of oregano
½ teaspoon of thyme
1 medium brown onion
140g (1 ¼ cups) of grated mozzarella
1 tablespoon of tomato paste
Salt and black pepper
Instructions:
1. Chop the onion, mince the garlic, cut the mushroom into small pieces, and chop the parsley.
2. On medium-high heat, heat some light olive oil. Sauté the onion for 2 minutes. Add garlic and stir for 30 seconds.
3. Add the ground pork, 1 teaspoon of salt, ½ teaspoon of black pepper. Cook for 2 minutes, stirring constantly. Add smoked paprika, oregano, thyme and mix for 1 ½ minutes. Add chopped tomatoes, tomato paste and stir for 1 minute. Add the mushroom and cook for 7 to 7 ½ minutes, stirring occasionally.
4. Add 2 teaspoons of chopped parsley. Season with salt and pepper to taste. Mix for 30 seconds. Turn off heat.
5. Preheat the oven to 180 °C / 160 °C fan / 350F / gas mark 4.
6. Cut the peppers in halves. Remove the seeds and the white ribs from inside.
7. Place the peppers on a baking tray lined with parchment paper. Stuff them with the filling, about 3 tablespoons each. Sprinkle mozzarella on top. Bake for 25 minutes.
8. Garnish with parsley to serve. Enjoy!
Notes/Tips:
- The stuffed peppers can last in the fridge in an airtight container for 3 to 4 days.
- Ground chicken or beef can be used instead of pork.
- If you want a vegetarian version of this recipe, simply swap the meat with more mushrooms.