Bolognese Stuffed Peppers Recipes

BOLOGNESE STUFFED PEPPERS

Steps:

• Preheat oven to 375F.
• Heat 1 tablespoon olive oil in a large nonstick pan over medium-high heat.
• Add onions, carrots, and celery; season with salt and pepper and cook, stirring occasionally, for 4 minutes, or until tender.
• Stir in garlic and continue to cook for about 30 seconds, or until fragrant.
• Add ground meat and pancetta or bacon; stir in Italian Seasoning and cook until browned and crumbled.
• Stir in marinara sauce and wine, lower heat to medium and simmer for 8 minutes.
• Stir in milk or half & half and grated parmesan; continue to simmer for 5 minutes, or until most of the liquid is absorbed.
• Place peppers in a baking dish.
• Fill each halved pepper with prepared meat sauce.
• Drizzle remaining olive oil over each pepper and place in the oven, uncovered, for 30 minutes, or until peppers are tender.
• Remove from oven.
• Garnish with shavings of parmesan cheese and parsley.
• Serve.

BOLOGNESE STUFFED PEPPERS

Steps:

• NOTE: Remember that you can use my LENTIL BOLOGNESE recipe linked above in the post for this to be vegetarian!
• Preheat the oven to 400 degrees F. Brush the peppers (inside and outsides) with 1 tablespoon of the olive oil and sprinkle with a big pinch of salt and pepper. Place the peppers on a baking sheet and roast for 15 to 20 minutes.
• While the peppers are roasting, make the bolognese.
• Heat a large pot over medium heat and add the remaining tablespoon of olive oil. Add in the onions with a pinch of salt and pepper and cook, stirring occasionally, until softened, about 5 to 6 minutes. Add in the garlic and mushrooms. Stir and cook for another 5 or 6 minutes, until the mushrooms soften. Add in the turkey and break it apart with a wooden spoon. Brown it, stirring and breaking it apart, until it's cooked through, about 6 to 8 minutes. Stir in the tomato paste, dried basil, oregano, pepper flakes and brown sugar. Cook for 2 more minutes.
• Add in the wine, tomatoes and parmesan. Bring the mixture to a boil then reduce to a simmer and cover, cooking for 15 minutes (or even longer if you wish!). You can make this ahead of time, FYI!
• Remove the peppers from the oven. Fill the peppers with the bolognese mixture. Top with the grated cheese. Stick them back in the oven for 15 minutes until the cheese is melty. Remove and top with parmesan before serving.

STUFFED PEPPERS

Steps:

• Heat oven to 200C/180C fan/gas 6 and heat the oil in a large pan. Add the onion and cook for a few mins to soften. Add the garlic and beef, and cook until the meat is browned - break it up with a spoon as it cooks. Add the tomatoes, oregano, stock cube and ketchup. Season well, give everything a good stir and cover with a lid. Simmer for 30 mins.
• Meanwhile, halve the peppers and scoop out the seeds and white membrane. Place cut-side up in a roasting tin, season and bake for 20 mins.
• When the mince is cooked, divide it between the softened peppers. Return to the oven for 10 mins, sprinkled with cheese. Scatter with basil leaves before serving.

BOLOGNESE STUFFED PEPPERS RECIPE

Steps:

• Preheat oven to 180ºC/350ºF/Gas 4.
• Heat oil in a pan and add the beef. Fry until brown and pour in the jar of the Bolognese sauce.
• Bring to a boil and simmer uncovered on very low heat for 20 mins to reduce the sauce to a thick consistency. Cool to room temperature.
• Slice the peppers in half (lengthwise) with the stalks. Remove the seeds and pith.
• Stuff the peppers tightly with the Bolognese and sprinkle some cheese on top
• Place the peppers in the oven and bake until the cheese has melted.
• Serve with a side of salad and crusty bread.