Best 7 Bolognese Stuffed Bell Peppers Recipes

BOLOGNESE STUFFED BELL PEPPERS

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.

ITALIAN BOLOGNESE STUFFED BELL PEPPERS

Steps:

• Step 1 Preheat Oven to 375 degrees F. Step 2 Cook rice according to package directions. (I prefer a long grain white rice which usually takes about 25 minutes). Step 3 Heat olive oil in a large sauce pan over medium high heat. Sauté and stir carrots, celery and onions until tender. Step 4 Add ground sirloin and pancetta (optional) and cook until browned and crumbled. Drain off excess liquid and return to heat. Step 5 Add in the garlic cloves and sauté for another minute. Salt and pepper the meat mixture to taste. Step 6 Add tomato sauce, wine, italian seasoning and red pepper flakes. Simmer for 10 minutes. Step 7 Stir in parmesan cheese and rice. Simmer for another 5 minutes until most of the liquid is absorbed. Step 8 Remove the tops of the peppers and insides - scraping out all the seeds. Then place in a shallow dish. ** Note: I like the peppers more tender so I cook them about 8 minutes before I add the mixture. If you prefer a firmer texture ship this step). Step 9 Fill peppers with beef mixture. Top with mozzarella or your cheese of choice. Step 10 Bake uncovered for 30 minutes. Step 11 Serve hot and garnish with fresh basil.

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

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 BELL PEPPERS

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.

TRADITIONAL STUFFED BELL PEPPERS

Steps:

• Cut tops off peppers. With sharp knife, remove white membrane inside peppers. Wash and pat dry.
• Arrange peppers in baking pan. If one is uneven, slice a bit off the bottom to allow it to stand freely.
• Brown ground beef with onions and garlic.
• Add seasonings, tomatoes, and rice. Blend well. If too soupy, cook until some juice is cooked off.
• Stuff peppers.
• Bake 350 for 45 minutes.

BOLOGNESE STUFFED BELL PEPPERS

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.