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Bolognese Stuffed Bell Peppers

4

0 min

Bolognese Stuffed Bell Peppers

Bolognese Stuffed Bell Peppers Photo 1

Category

Beef Recipes

Time

0 min

Serving

6 persons

Calories

310

Rating

4.00★ (470)

Cuisine

Italian
Author: Victoria Buriak
This Bolognese filling is spicy, meaty, and creamy. If you're in a hurry you can serve it over pasta instead of filling the peppers; just omit the rice or orzo.

Ingredients

  • rice: 0.5 cup (cooked)
  • olive oil: 2 Tbsp (divided)
  • carrots: 0.125 cup (minced)
  • celery: 0.125 cup
  • bell peppers (any color) stems and seeds removed, cut in half lengthwise: 6 piece
  • ground beef: 0.5 pound
  • pancetta or lightly smoked bacon: 0.25 pound (diced)
  • ½ cups prepared marinara sauce: 1 piece
  • red wine: 0.25 cup
  • red pepper flakes: 0.5 tsp
  • heavy cream: 0.33333 cup
  • Parmesan cheese: 0.5 cup (divided, grated)

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Stages of cooking

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  1. Preheat oven to 375 degrees F (190 degrees C).
    Bolognese Stuffed Bell Peppers Photo 2
  2. Heat 1 tablespoon olive oil in a skillet over medium heat. Stir in the carrots and celery; cook and stir until the vegetables are tender, about 5 minutes.
    Bolognese Stuffed Bell Peppers Photo 3
  3. Stir in ground beef and pancetta, and cook until browned and crumbled; drain off any excess liquid, and return to heat. Add marinara sauce, wine, and red pepper flakes, and simmer for 10 minutes. Stir in cream, half of the Parmesan cheese, and rice. Simmer 5 minutes more, or until most liquid has absorbed.
    Bolognese Stuffed Bell Peppers Photo 4
  4. Place peppers in a shallow baking dish, and fill with beef mixture. Drizzle with remaining olive oil and top with remaining Parmesan cheese.
    Bolognese Stuffed Bell Peppers Photo 5
  5. Bake, uncovered, for 30 minutes in the preheated oven. Serve hot.
    Bolognese Stuffed Bell Peppers Photo 6

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