Stuffed Bell Peppers with Pork

Name: Stuffed Bell Peppers with Pork
Yield: 4
Ingredients: 2 large bell peppers, cut in half lengthwise, with or without skin as preferred; to taste salt; 1/2 teaspoon; 200g ground pork; 1/2 small bell pepper, peeled and chopped; 1 small onion, chopped into small cubes; 1/2 tablespoon mustard; 1 egg; to taste salt and black pepper; 3 tablespoons heavy cream; 2 tablespoons butter or margarine

1
2 large bell peppers, cut in half lengthwise, with or without skin as preferred
2
to taste salt
3
1/2 teaspoon
4
200g ground pork
5
1/2 small bell pepper, peeled and chopped
6
1 small onion, chopped into small cubes
7
1/2 tablespoon mustard
8
1 egg
9
to taste salt and black pepper
10
3 tablespoons heavy cream
11
2 tablespoons butter or margarine

Ingredients

1
2 large bell peppers, cut in half lengthwise, with or without skin as preferred
2
to taste salt
3
1/2 teaspoon
4
200g ground pork
5
1/2 small bell pepper, peeled and chopped
6
1 small onion, chopped into small cubes
7
1/2 tablespoon mustard
8
1 egg
9
to taste salt and black pepper
10
3 tablespoons heavy cream
11
2 tablespoons butter or margarine

Directions

1
Remove the seeds from the bell peppers
2
With a spoon, carefully remove the pulp, leaving each part of the bell pepper with a thickness of 1/2 cm
3
Reserve the pulp
4
Sprinkle the cavities with salt
5
In a bowl with water, soak the pimiento
6
Squeeze well
7
In another bowl, combine the ground pork, chopped bell pepper, reserved pulp, pimiento, onions, mustard, egg, salt, black pepper, and heavy cream
8
Mix very well
9
Pierce the bell peppers with a fork and fill each half
10
Grease a refractory mold with butter or margarine
11
Arrange the stuffed bell peppers and sprinkle with small pieces of butter
12
Preheat the oven to hot temperature (220°C)
13
Place in the oven and bake for 40 minutes
14
Remove the bell peppers.