Stuffed Bell Peppers
These stuffed bell peppers are delicious oven-roasted bell peppers, stuffed with a meaty bolognese-style sauce.
Servings
4
Servings
4
Ingredients
Instructions
  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a saucepan bring water to a 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 skillet over medium high heat. Cook and stir carrots and celery until tender. Add 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.
  4. Place peppers in a shallow baking dish, sprinkle Parmesan cheese inside 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.
Recipe Notes

Freezer Advice You can easily make the primary part of this filling (minus the rice and cheese) and freeze it for another time. Usually we end up eating this for two back-to-back dinners because we love it so much. But when I do manage to box some of it up, it makes a super quick weeknight meal. You might also want to leave out the cream for freezing, but since it’s so well absorbed in the end, it doesn’t make much difference if you add it in. Low Carb Version If you like, you can substitute the rice for chopped cauliflower (a.k.a. “cauliflower rice.”) There’s no need to cook it beforehand, because it will cook during the time in the oven. I actually almost prefer to make it this way, because it stays a bit moister.