Stefan and his dad have a serious love of stuffed bell peppers. Over the last year, I think they have probably talked about them every time they’ve seen each other in person, which is every few months. And I’m sure that there were a few phone calls in between when they also raved about how much they love them. I’ve never made stuffed bell peppers in my life, nor had them served to me, so I was a bit hesitant to try making these. The bar was set high by my MIL who apparently made them once a long time ago, got the guys totally hooked, and then never made them again.
So, being the loving wife that I am (who absolutely loves it when Stefan just goes crazy when he walks in the door after work, asks what’s for dinner and finds out it is something he knows he is going to love) decided to finally swallow my fears and make stuffed bell peppers.
The end result was very delicious.
This recipe is similar to the bolognese I often make, but I chop the celery and carrots smaller for stuffing. And of course this also has rice and cream in it. Then everything is stuffed into bell peppers. I like to use red or yellow bell peppers, because I love the sweeter taste, but you can use any color bell pepper that you have handy.
This is a favorite dish in our house, and we would gladly eat it once a week.