Bolognese Stuffed Bell Peppers
Serves: 6
Eloise Gerhold
1 January 1970
Based on User reviews:
56
Spice
46
Sweetness
44
Sourness
40
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 cup
Cooked Rice2 tbsps
Olive Oil (divided)1 cup
Carrot (minced)1 cup
Celery450 g
Ground Beef450 g
Pancetta1.5 cups
Marinara Sauce (prepared)1 cup
Red Wine1 tsp
Red Pepper Flake1 cup
Heavy CreamDirections:
1
Preheat oven to 375 degrees F (190 degrees C)
2
Heat 1 tablespoon olive oil in a skillet over medium heat
3
Stir in the carrots and celery; cook and stir until the vegetables are tender, about 5 minutes
4
Stir in ground beef and pancetta, and cook until browned and crumbled; drain off any excess liquid, and return to heat
5
Add marinara sauce, wine, and red pepper flakes, and simmer for 10 minutes
6
Stir in cream, half of the Parmesan cheese, and rice
7
Simmer 5 minutes more, or until most liquid has absorbed
8
Place peppers in a shallow baking dish, and fill with beef mixture
9
Drizzle with remaining olive oil and top with remaining Parmesan cheese
10
Bake, uncovered, for 30 minutes in the preheated oven
11
Serve hot