Layered Bell Pepper and Minced Pork Casserole

This flavorful and hearty casserole features layers of **minced pork** and vibrant **bell peppers**, making it a comforting and satisfying dish for the whole family. The combination of spices and herbs like oregano, sweet paprika, and garlic imbues the dish with an aromatic profile. Fresh tomatoes add a juicy sweetness, while the onions provide a savory base. This dish is easy to prepare and perfect for a homely meal, offering a delightful blend of textures and flavors. With its colorful presentation and wholesome ingredients, it will surely be a standout choice at any dining table. Ideal for batch cooking, you can store leftovers to enjoy later. Served best with rice or crusty bread, this dish is versatile and can be modified to suit different dietary preferences. Whether it’s for a casual dinner or a special occasion, this dish is bound to impress.

Ingredients

Main Ingredients

• 500 g minced pork
• 2 red bell peppers and 1 green bell pepper
• 500 g ripe tomatoes
• 2 onions
• 2 eggs
• 3 tablespoons breadcrumbs

Spices and Sauces

• 1/2 teaspoon sweet paprika powder
• 1 teaspoon oregano
• 1 clove garlic
• 1 bunch parsley
• 1/4 liter vegetable broth
• Salt and black pepper to taste
• 6 tablespoons olive oil

Preparation Time

Total Time: 60 minutes (including prep and cook time)

Step-by-Step Instructions

1. Prepare the Vegetables: Peel and finely chop the onions. Boil the tomatoes briefly, then peel, quarter, and remove seeds and the stem base.
2. Process the Bell Peppers: Cut the bell peppers into quarters, remove seeds and white membranes, wash, dry, and cut into strips.
3. Sauté Onions and Peppers: Heat 2 tablespoons of olive oil in a pan, sauté half of the onion until translucent.
4. Cook with Broth: Add the bell peppers to the pan, sauté lightly, then pour in the vegetable broth.
5. Simmer Vegetables: Let it simmer for 5 minutes.
6. Add More Vegetables: Add the tomatoes, season with salt, pepper, and oregano, and continue cooking for an additional 15 minutes.
7. Prepare the Aromatics: Peel the garlic, and finely chop the parsley.
8. Cook Remaining Onions: Heat 1 tablespoon of oil, sauté the remaining onion, add pressed garlic, and cook until fragrant. Let it cool.
9. Combine Pork Mixture: Mix the minced pork with the onion-garlic mixture, half the parsley, eggs, and breadcrumbs. Season with salt, pepper, and paprika.
10. Shape and Cook Meatballs: Form the meat mixture into balls and brown all over in 3 tablespoons of oil for about 10 minutes until golden brown.
11. Finish and Serve: Sprinkle the remaining parsley over the vegetables, serve them on a bed of rice, and top with the meatballs. Enjoy your meal!

Tips

• Substitutions: You can substitute minced pork with turkey or chicken for a leaner option.
• Herb Variations: Fresh basil or thyme can substitute parsley for a different flavor.
• Make-ahead: Prepare the meatballs in advance and refrigerate up to 2 days before cooking.

Nutrition

• Calories: Approximately 450 kcal per serving
• Protein: 28 g
• Fats: 29 g
• Carbohydrates: 22 g

Variations

• Vegetarian: Omit the pork, increase the amount of bell peppers and tomatoes, and add cooked lentils or chickpeas.
• Spicier: Add a pinch of chili flakes or cayenne pepper for extra heat.

Serving Suggestions

• Side Dishes: Serve with seasoned rice, quinoa, or crusty bread for a complete meal.
• Garnishes: Add a dollop of sour cream or a squeeze of lemon juice for added freshness.

Best Places

1. La Pergola - Elegant dining with a focus on traditional flavors. Location: Via Alberto Cadlolo, 101, Rome, Italy.
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5. Osteria Francescana - Michelin-starred creativity and taste. Location: Via Stella, 22, Modena, Italy.
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8. Alinea - Molecular gastronomy with adventurous presentations. Location: 1723 N Halsted St, Chicago, USA.
9. Mirazur - Mediterranean-based dishes with seasonal ingredients. Location: 30 Av. Aristide Briand, Menton, France.
10. Central - A deep dive into Peru's rich culinary heritage. Location: Av. Pedro de Osma 301, Lima, Peru.