Description
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.
Ingredients
- 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
Instructions
- 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.
Prep Time: 30 mins
Cook Time: 1 hr 20 mins
Total Time: 1 hr 50 mins
Servings: 6