Meat-Stuffed Peppers - Pepperoni ripieni

The beauty of this recipe is that it works with absolutely any kind of meat. You can decide either to add more ingredients to what I have used or opt for only few of them. Finally, you can use the meat-stuffed to prepare a meat loaf!

Persons: 8
Preparation time: 40 minutes

Ingredients:
4 bell peppers (the greens seem the best for this recipe, although I have in the fridge reds and I used them)
1 cup chopped onion
1 cup of chopped carrots
2 small potatoes (smashed)
1 Italian sausage (in small pieces)
6 black olives
1 lb ground meat
2 teaspoons salt
1/2 teaspoon ground black pepper
2 slide of bread toast
1 slide of ham (in small pieces)
1/2 cup grated Parmesan cheese
1 cup of milk
1/4 teaspoon nutmeg

Steps:

1. Toast the bread and great it.
2. Cut tops off peppers, remove seeds and membranes. 
3. In a large mixing bowl, combine onions, carrots, sausage, ham, olives, meat, bread (previously grated), cheese, milk, nutmeg, salt and teaspoon pepper. 
4. Mix well. 
5. Preheat oven to 350º.  
6. Stuff peppers with meat mixture and place in a baking dish. 
7. Bake at 350°F for 50-60 minutes (the peppers have to be soft, not burn).