Bolognese Stuffed Bell 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.

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.