Bolognese Stuffed Peppers

Bolognese Stuffed Peppers


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About this recipe: This recipe for stuffed peppers is easy and delicious, with a Bolognese-inspired filling. A small shaped pasta, like risoni, makes a great alternative to rice.


Serves: 6 

  • 90g white rice
  • 2 tablespoons olive oil, divided
  • 2 tablespoons minced carrots
  • 2 tablespoons minced celery
  • 6 peppers (any colour) stems and seeds removed, cut in half lengthways
  • 225g minced beef
  • 125g pancetta or lightly smoked bacon, diced
  • 350ml tomato pasta sauce
  • 60ml red wine
  • 1/2 teaspoon red chilli flakes
  • 75ml double cream
  • 40g grated Parmesan cheese, divided

Prep:30min  ›  Cook:1hr20min  ›  Ready in:1hr50min 

  1. Preheat oven to 190 C / Gas 5.
  2. In a saucepan bring water to the boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes, or until tender and fluffy; set aside.
  3. Heat 1 tablespoon of oil in a large frying pan over medium high heat. Cook and stir carrots and celery until tender. Add mince and pancetta, and cook until browned and crumbled; drain off any excess liquid, and return to heat. Add pasta sauce, wine and red chilli flakes, and simmer for 10 minutes. Stir in cream, half of the Parmesan cheese and cooked rice. Simmer 5 minutes more, or until most liquid has absorbed.
  4. Place peppers in a shallow baking dish, and fill with beef mixture. Drizzle with remaining olive oil and top with remaining Parmesan cheese.
  5. Bake, uncovered, for 30 minutes in the preheated oven. Serve hot.

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