Ragu Stuffed Peppers Recipes

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BOLOGNESE STUFFED BELL PEPPERS



Bolognese Stuffed Bell Peppers image

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.

Provided by KASM75

Categories     World Cuisine Recipes     European     Italian

Time 1h50m

Yield 6

Number Of Ingredients 12

½ cup cooked rice
2 tablespoons olive oil, divided
⅛ cup minced carrots
⅛ cup celery
6 bell peppers (any color) stems and seeds removed, cut in half lengthwise
½ pound ground beef
¼ pound pancetta or lightly smoked bacon, diced
1 ½ cups prepared marinara sauce
¼ cup red wine
½ teaspoon red pepper flakes
⅓ cup heavy cream
½ cup grated Parmesan cheese, divided

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 310.2 calories, Carbohydrate 17.2 g, Cholesterol 53.6 mg, Fat 20.4 g, Fiber 3.1 g, Protein 13.7 g, SaturatedFat 7.7 g, Sodium 511.2 mg, Sugar 6.3 g

BOLOGNESE STUFFED PEPPERS



Bolognese Stuffed Peppers image

A flavorful bolognese inspired filling prepared with ground meat, pancetta or bacon, cheese, and seasonings stuffed into bell peppers and roasted to a delicious perfection!

Provided by Katerina | Diethood

Categories     Dinner

Time 1h

Number Of Ingredients 16

6 bell peppers, any color (cut in half lengthwise)
2 tablespoons olive oil (divided)
1 yellow onion, diced
1/2 cup diced carrots
1/2 cup diced celery
salt and fresh ground pepper, to taste
3 cloves garlic (minced)
1 pound lean ground turkey meat
1/2 cup diced pancetta or bacon
1 teaspoon Italian Seasoning
1.5 cups marinara or pasta sauce
1/4 cup dry red wine or dark colored juice
1/3 cup milk or half and half
1/2 cup grated parmesan cheese
1/4 cup freshly shaved parmesan cheese (optional) (for garnish)
2 tablespoons fresh chopped parsley (optional) (for garnish)

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.

Nutrition Facts : ServingSize 1 whole pepper, Calories 284 kcal, Carbohydrate 15 g, Protein 20 g, Fat 15 g, SaturatedFat 4 g, Cholesterol 66 mg, Sodium 541 mg, Fiber 4 g, Sugar 9 g

RAGU-STUFFED PEPPERS



Ragu-Stuffed Peppers image

Provided by Food Network

Number Of Ingredients 10

4 bell peppers (red, yellow or a mix), halved lengthwise, seeds removed
2 tablespoons extra-virgin olive oil
Kosher salt
About 3 cups leftover ragu
1/2 cup couscous
3/4 cup golden raisins
3/4 cup grated asiago or fontina cheese
4 teaspoons red wine vinegar
1/2 cup chopped fresh parsley
2 tablespoons tomato paste

Steps:

  • Preheat the oven to 450 degrees F. Toss the bell pepper halves with 1 tablespoon olive oil and 1/2 teaspoon salt in a large microwave-safe bowl. Cover and microwave until the peppers soften, 10 to 12 minutes.
  • Meanwhile, mix the ragu, couscous, raisins, 1/2 cup cheese, 3 teaspoons vinegar, the parsley and 1/4 teaspoon salt in a bowl.
  • Whisk the remaining 1 tablespoon olive oil and 1 teaspoon vinegar, the tomato paste and 3/4 cup water in the bottom of a large nonreactive baking dish. Carefully transfer the peppers, cut-side up, to the baking dish and fill with the couscous mixture. Sprinkle with the remaining 1/4 cup cheese.
  • Cover the dish with foil and bake until the peppers are tender and the filling is hot, about 20 minutes. Transfer to plates and drizzle with the cooking liquid from the dish.
  • Per serving: Calories 539; Fat 24 g (Saturated 8 g); Cholesterol 67 mg; Sodium 1,098 mg; Carbohydrate 60 g; Fiber 8 g; Protein 23 g
  • ;

RAGU-STUFFED PEPPERS



Ragu-Stuffed Peppers image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 22

4 bell peppers (red, yellow or a mix), halved lengthwise, seeds removed
2 tablespoons extra-virgin olive oil
Kosher salt
About 3 cups leftover ragu from Fettuccine With Quick Ragu, recipe follows
1/2 cup couscous
3/4 cup golden raisins
3/4 cup grated asiago or fontina cheese
4 teaspoons red wine vinegar
1/2 cup chopped fresh parsley
2 tablespoons tomato paste
1/2 onion
1 stalk celery, cut into 4 pieces
1 small carrot, cut into 4 pieces
1 clove garlic
1/2 teaspoon chopped fresh rosemary
3 tablespoons extra-virgin olive oil
1 pound ground veal or turkey
Kosher salt and freshly ground pepper
1 28 -ounce can crushed tomatoes
1/2 cup whole milk
12 ounces fettuccine
Freshly grated parmesan cheese, for serving

Steps:

  • Preheat the oven to 450 degrees F. Toss the bell pepper halves with 1 tablespoon olive oil and 1/2 teaspoon salt in a large microwave-safe bowl. Cover and microwave until the peppers soften, 10 to 12 minutes.
  • Meanwhile, mix the ragu, couscous, raisins, 1/2 cup cheese, 3 teaspoons vinegar, the parsley and 1/4 teaspoon salt in a bowl.
  • Whisk the remaining 1 tablespoon olive oil and 1 teaspoon vinegar, the tomato paste and 3/4 cup water in the bottom of a large nonreactive baking dish. Carefully transfer the peppers, cut-side up, to the baking dish and fill with the couscous mixture. Sprinkle with the remaining 1/4 cup cheese.
  • Cover the dish with foil and bake until the peppers are tender and the filling is hot, about 20 minutes. Transfer to plates and drizzle with the cooking liquid from the dish.
  • Pulse the onion, celery, carrot, garlic and rosemary in a food processor until finely chopped.
  • Heat the olive oil in a large saucepan over medium-high heat. Add the chopped vegetables and cook, stirring, until softened and golden, 3 to 5 minutes. Add the veal, 1 teaspoon salt and 1/2 teaspoon pepper and cook, breaking up the meat with a wooden spoon, until no longer pink, about 3 minutes. Add the tomatoes, milk, 1 cup water and 1/2 teaspoon salt. Bring to a boil, then reduce the heat and simmer until slightly thickened, about 20 minutes.
  • Meanwhile, bring a large pot of salted water to a boil and cook the fettuccine as the label directs. Drain the pasta, then toss with half of the ragu (about 3 cups). Top with parmesan. Reserve the remaining ragu to make stuffed peppers.
  • Per serving: Calories 484; Fat 12 g (Saturated 3 g); Cholesterol 48 mg; Sodium 462 mg; Carbohydrate 71 g; Fiber 5 g; Protein 25 g

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