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October 01, 2012

Bolognese Stuffed Bell Peppers

As far back as I can remember my family had stuffed bell peppers on the dinner table. This version is a little fancier than the stuffed peppers I grew up with and it is delicious. A few extra ingredients and a rich marinara sauce create a wonderful re-make of this old time favorite

Serves 6
Prep time: 30 minutes
Total time: 1:10


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


    Preheat oven to 375 degrees
    In a saucepan bring water to a boil. Add rice and stir. (instead of water I used beef broth). Reduce heat, cover, and simmer for 20 minutes, or until tender and fluffy; set aside.

    Heat 1 tbsp 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. Sir 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 covered for 40 minutes in the preheated oven. Serve hot.

  • Posted by terri at October 1, 2012 04:01 PM