Bolognese Stuffed Peppers
Tender bell peppers filled with a rich and meaty Bolognese sauce mixed with rice and topped with melted cheese. This dish combines Italian comfort food with the fun of an edible bowl.
Bell peppers packed with hearty Bolognese sauce, rice, and melted mozzarella cheese.
Nutrition per serving
Ingredients
main
filling
sauce
aromatics
topping
spices
fat
Instructions
Prepare the Peppers
Preheat your oven to 375 degrees F. Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside with olive oil and place them upright in a baking dish.
Cook the Bolognese Filling
Heat olive oil in a skillet over medium heat. Saute onion for 4 minutes then add garlic and cook 1 minute more. Add ground beef and cook until browned, about 8 minutes. Drain excess fat.
Build the Sauce
Pour in the crushed tomatoes and whole milk, then stir in the Italian seasoning. Simmer for 10 minutes until the sauce thickens. Remove from heat and stir in the cooked rice.
Stuff and Bake
Spoon the Bolognese and rice mixture generously into each prepared pepper. Top each pepper with an even layer of shredded mozzarella cheese. Bake in the preheated oven for 30 minutes.
Broil and Rest
Switch the oven to broil and cook for 2 to 3 minutes until the cheese is golden and bubbly. Remove from oven and let rest for 5 minutes before serving.
Substitutions
Common mistakes
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