Best 6 Bolognese Stuffed Bell Peppers Recipes

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.

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.

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.

STUFFED PEPPERS

Steps:

• Heat oven to 350°F.
• Cut thin slice from stem end of each bell pepper to remove top of pepper. Remove seeds and membranes; rinse peppers. If necessary, cut thin slice from bottom of each pepper so they stand up straight. In 4-quart Dutch oven, add enough water to cover peppers. Heat to boiling; add peppers. Cook about 2 minutes; drain.
• In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in rice, salt, garlic and 1 cup of the tomato sauce; cook until hot.
• Stuff peppers with beef mixture. Stand peppers upright in ungreased 8-inch square glass baking dish. Pour remaining tomato sauce over peppers.
• Cover tightly with foil. Bake 10 minutes. Uncover and bake about 15 minutes longer or until peppers are tender. Sprinkle with cheese.

STUFFED BELL PEPPERS

Steps:

• Combine rice and water in a small saucepan. Bring to a boil, reduce heat to low, and simmer for about 15 minutes.
• Preheat oven to 400 degrees F (205 degrees C).
• Cut tops off peppers, seed insides, and arrange peppers in a large baking dish. Chop usable portion of the tops.
• Heat oil in a large skillet over medium heat. Saute chopped peppers and onions in oil until soft. Stir in textured vegetable protein and parsley. Reduce heat to low, and continue cooking for 5 minutes. Mix in cooked rice and 1 1/5 cups tomato sauce. Season to taste with salt and pepper. Spoon the mixture into the peppers, and top each with remaining tomato sauce.
• Cover, and bake about 45 minutes. Uncover, top each pepper with mozzarella cheese, and bake until cheese is melted.