Bolognese Stuffed Bell Peppers

SUBMITTED BY: KASM75 PHOTO BY: cookin'mama

"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. (If stuffing, orzo makes a great alternative to rice.)"

PREP TIME	30 Min
COOK TIME	1 Hr 20 Min
READY IN	1 Hr 50 Min

SERVINGS & SCALING

Original recipe yield: 6 servings

USMETRIC

About scaling and conversions

INGREDIENTS

1/2 cup uncooked white rice
2 tablespoons olive oil, divided
1/8 cup minced carrots
1/8 cup celery
6 bell peppers (any color) stems and seeds removed, cut in half lengthwise
1/2 pound ground beef
1/4 pound pancetta or lightly smoked bacon, diced
1 1/2 cups prepared marinara sauce
1/4 cup red wine
1/2 teaspoon red pepper flakes
1/3 cup heavy cream
1/2 cup grated Parmesan cheese, divided

READ REVIEWS (38)

DIRECTIONS

Preheat oven to 375 degrees F (190 degrees C).
In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover, and simmer for 20 minutes, or until tender and fluffy; set aside.
Heat 1 tablespoon of oil in a large skillet over medium high heat. Cook and stir carrots and celery until tender. Add 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.
Place peppers in a shallow baking dish, and fill with beef mixture. Drizzle with remaining olive oil and top with remaining Parmesan cheese.
Bake, uncovered, for 30 minutes in the preheated oven. Serve hot.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Mar. 21, 2005 by GOURDO

The dish was very tasty, a hit with my husband and friends. However, I found prep time to be quite a bit more than 30 minutes. Also, only had enough rice and beef mixture to fill 4 peppers (the recipe says should be enough for 6 peppers). Served with mashed potatoes and steamed broccoli - presenation was very colorful, expecially when red bell peppers are used.

3 users found this review helpful

Reviewed on Apr. 11, 2008 by TARA_BULL

This was so delicious! I did make a few changes but nothing too major and mostly at the suggestion of other reviewers: blanched peppers for 3 minutes, added one clove minced garlic to carrot/celery saute, doubled red pepper flakes because we like our food spicy, added some salt and garlic powder here and there, and mixed 2tbsp panko bread crumbs to parm.cheese topping for added crunch. This is definitely going into regular dinner rotation.

2 users found this review helpful