Bolognese Stuffed Bell Peppers Recipes

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BOLOGNESE STUFFED BELL PEPPERS



Bolognese Stuffed Bell Peppers image

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 or orzo.

Provided by KASM75

Categories     World Cuisine Recipes     European     Italian

Time 1h50m

Yield 6

Number Of Ingredients 12

½ cup cooked rice
2 tablespoons olive oil, divided
⅛ cup minced carrots
⅛ cup celery
6 bell peppers (any color) stems and seeds removed, cut in half lengthwise
½ pound ground beef
¼ pound pancetta or lightly smoked bacon, diced
1 ½ cups prepared marinara sauce
¼ cup red wine
½ teaspoon red pepper flakes
⅓ cup heavy cream
½ cup grated Parmesan cheese, divided

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.

Nutrition Facts : Calories 310.2 calories, Carbohydrate 17.2 g, Cholesterol 53.6 mg, Fat 20.4 g, Fiber 3.1 g, Protein 13.7 g, SaturatedFat 7.7 g, Sodium 511.2 mg, Sugar 6.3 g

ITALIAN BOLOGNESE STUFFED BELL PEPPERS



Italian Bolognese Stuffed Bell Peppers image

Flavorful Italian Bolognese Stuffed Bell Peppers

Provided by cowtowncook

Number Of Ingredients 17

1 1/2 cups uncooked white rice
1 Tablespoon Olive Oil
1/8 Cup Diced Carrots
1/8 Cup Diced Celery
1/2 Small White Onion - Diced
2 Cloves Garlic
6 Large Bell Peppers or 8 Medium Size Bell Peppers (Any Color)
1 1/2 Pounds Lean Ground Sirloin
1/4 Pound Pancetta or Bacon (optional)
Salt and Pepper
2 15oz. Cans Tomato Sauce
1/3 Cup Red Wine
1 Tablespoon Dry Italian Seasoning
1/2 Teaspoon Red Pepper Flakes
1/2 Cup shredded Parmesan or Parmesan Reggiano Cheese
1/2 Cup shredded Mozzarella
Fresh Basil

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



Stuffed peppers image

Pan-fry beef mince with onion, garlic, tomatoes and oregano and stuff into roasted bell peppers - top with melted mozzarella cheese

Provided by Cassie Best

Categories     Dinner, Main course

Time 55m

Number Of Ingredients 11

drizzle of oil
1 large onion , chopped
2 garlic cloves
500g beef mince
2 x 400g cans chopped tomatoes
a few oregano sprigs, leaves picked, or 1 tbsp dried
1 beef stock cube
2 tbsp tomato ketchup
4 peppers (mixed colours are nice)
100g grated mozzarella or cheddar
small bunch basil , leaves picked

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.

Nutrition Facts : Calories 485 calories, Fat 27 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 19 grams sugar, Fiber 7 grams fiber, Protein 35 grams protein, Sodium 1.7 milligram of sodium

BOLOGNESE STUFFED PEPPERS



Bolognese Stuffed Peppers image

A flavorful bolognese inspired filling prepared with ground meat, pancetta or bacon, cheese, and seasonings stuffed into bell peppers and roasted to a delicious perfection!

Provided by Katerina | Diethood

Categories     Dinner

Time 1h

Number Of Ingredients 16

6 bell peppers, any color (cut in half lengthwise)
2 tablespoons olive oil (divided)
1 yellow onion, diced
1/2 cup diced carrots
1/2 cup diced celery
salt and fresh ground pepper, to taste
3 cloves garlic (minced)
1 pound lean ground turkey meat
1/2 cup diced pancetta or bacon
1 teaspoon Italian Seasoning
1.5 cups marinara or pasta sauce
1/4 cup dry red wine or dark colored juice
1/3 cup milk or half and half
1/2 cup grated parmesan cheese
1/4 cup freshly shaved parmesan cheese (optional) (for garnish)
2 tablespoons fresh chopped parsley (optional) (for garnish)

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.

Nutrition Facts : ServingSize 1 whole pepper, Calories 284 kcal, Carbohydrate 15 g, Protein 20 g, Fat 15 g, SaturatedFat 4 g, Cholesterol 66 mg, Sodium 541 mg, Fiber 4 g, Sugar 9 g

BOLOGNESE STUFFED BELL PEPPERS



Bolognese Stuffed Bell Peppers image

Provided by Sandi Griffin

Categories     All Recipes     Dinner

Time 1h20m

Number Of Ingredients 12

1/2 cup cooked rice
2 tbs olive oil (divided)
1/8 cup minced (carrots)
1/8 cup celery
6 bell peppers (stem and seeds removed, cut in half )
20 oz 96% ground beef
1/4 lb pancetta (Or lightly smoked bacon, diced)
1 1/2 cups prepared mariners sauce
1/4 cup red wine
1/2 tsp red pepper flakes
1/3 cup heavy cream
1/2 cup grated parmesan cheese (divided)

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.

Nutrition Facts : Calories 371 kcal, Carbohydrate 25 g, Protein 34 g, Fat 14 g, Sodium 656 mg, Fiber 3 g, Sugar 10 g, ServingSize 1 serving

TRADITIONAL STUFFED BELL PEPPERS



Traditional Stuffed Bell Peppers image

Try using red, yellow, as well as green peppers for a nice presentation. What makes this recipe interesting are the spices--chili pepper and a hint of ground cloves. Sounds strange, but it's delicious.

Provided by mammamia 2

Categories     Lunch/Snacks

Time 1h15m

Yield 4-6 bell peppers, 4-6 serving(s)

Number Of Ingredients 10

4 -6 bell peppers, depending on size of pepper
1 1/2 cups cooked rice
1 lb ground beef
1/2 cup chopped onion
1 -2 minced garlic clove
1/8 teaspoon ground cloves, scant
2 teaspoons chili powder
3/4 teaspoon salt
pepper
1 (14 1/2 ounce) can diced tomatoes

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.

Nutrition Facts : Calories 389.9, Fat 17.8, SaturatedFat 6.8, Cholesterol 77.1, Sodium 542.8, Carbohydrate 32.3, Fiber 4.3, Sugar 6.5, Protein 25.1

BOLOGNESE STUFFED BELL PEPPERS



Bolognese Stuffed Bell Peppers image

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 or orzo.

Provided by KASM75

Categories     Italian Recipes

Time 1h50m

Yield 6

Number Of Ingredients 12

½ cup cooked rice
2 tablespoons olive oil, divided
⅛ cup minced carrots
⅛ cup celery
6 bell peppers (any color) stems and seeds removed, cut in half lengthwise
½ pound ground beef
¼ pound pancetta or lightly smoked bacon, diced
1 ½ cups prepared marinara sauce
¼ cup red wine
½ teaspoon red pepper flakes
⅓ cup heavy cream
½ cup grated Parmesan cheese, divided

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.

Nutrition Facts : Calories 310.2 calories, Carbohydrate 17.2 g, Cholesterol 53.6 mg, Fat 20.4 g, Fiber 3.1 g, Protein 13.7 g, SaturatedFat 7.7 g, Sodium 511.2 mg, Sugar 6.3 g

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