READY IN ABOUT 2 hrs

Bolognese Stuffed Bell Peppers

Read Reviews (191)

"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.)" — KASM75

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.

Kitchen-Friendly View

PREP 30 mins
COOK 1 hr 20 mins
READY IN 1 hr 50 mins

Reviews More Reviews

Most Helpful Positive Review

Apr 11, 2008

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.

—TARA_BULL

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Most Helpful Critical Review

Dec 02, 2011

Not impressed, followed recipe exactly.

—justchrys

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283 Ratings

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Jan 31, 2008

First, I hate bell peppers but really wanted to try this dish, I am soo glad I did. I used 4 red bell peppers and made this exactly as the recipe calls with one addition I mixed panko bread crumbs with the parmesan cheese topping to give it a light golden crispy taste and look. The presentation was right out any gourmet cook book photo. The taste was out of this world. My brother hates bell peppers and absolutely loved this dish going back for seconds. I will make this often.

—Robb M.

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May 17, 2010

Lovely combination of ingredients creating a beautiful sauce. Almost a shame to mix it up with rice and stuff it in a pepper, but I'm not complaining! I added onion and garlic to the vegetable mix for a more classic Bolognese and even tho' I generally prefer bacon over pancetta, in this case I felt it was well worth using the pancetta as it imparts its own, unique flavor - much different from bacon. Having my own marinara on hand that I had put up from my garden was a definite plus. As I always do with stuffed peppers, I parboiled them for a few minutes before I stuffed them and I believe that's a necessary step. The filling is not enough to fill 6 peppers so plan on making more than the recipe states. These were pleasant to prepare as well as to eat - a definitely enjoyable dinner. All the ingredients meld to create a flavor all its own and each ingredient plays an important role. Creative and delicious departure from the classic stuffed pepper.

—naples34102

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Jul 18, 2008

Out of this world delicious! I made as directed with the only changes being that I used onion instead of celery (didn't have any), added some garlic & didn't slice the peppers in half lengthwise (I took the tops off & gutted out the seeds). I made my own tomato sauce to use in this but I don't think it mattered- we couldn't tell the sauce was homemade with all the ingredients in this recipe. I'll just use jarred sauce next time. I served with polenta although a light salad would make a better side dish. Panna cotta with fresh raspberries on top for dessert (cannoli would also make a fine dessert to go with this). This was a lot of work & took a long time to make but was worth the time & effort. My husband says it gets 10 stars. I highly recommend. Thanks for the recipe.

—Snowflake

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Mar 21, 2005

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.

—GOURDO

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Sep 30, 2008

Big hit. I added shredded zuchinni and replaced celery with onion. I also used ground turkey instead of ground beef. Great way to serve vegtables!

—Ellen

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Nov 12, 2008

Loved this! My brother said it was absolutely delicious. I did blanch the peppers for 3 minutes and used onion instead of celery. Otherwise, followed the recipe exactly!

—Elizabeth Mitchell

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Nutrition

Calories
361 kcal
18%

Carbohydrates
26.5 g
9%

Cholesterol
55 mg
18%

Fat
21 g
32%

Fiber
3.3 g
13%

Protein
15.2 g
30%

Sodium
539 mg
22%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Bolognese Stuffed Bell Peppers

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 361
Calories from Fat: 189

% Daily Value *
Total Fat 21g 32 %
Saturated Fat 8.1g 40 %
Cholesterol 55mg 18 %
Sodium 539mg 22 %
Potassium 521mg 15 %
Total Carbohydrates 26.5g 9 %
Dietary Fiber 3.3g 13 %
Protein 15.2g 30 %
Sugars 6.3g
Vitamin A 38 %
Vitamin C 159 %
Calcium 17 %
Iron 24 %
** Thiamin 16 %
Niacin 51 %
Vitamin B6 29 %
Magnesium 14 %
Folate 33 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.