Bolognese Stuffed Bell Peppers Recipes

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BOLOGNESE STUFFED BELL PEPPERS

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.

Provided by KASM75

Categories     World Cuisine Recipes     European     Italian

Time 1h50m

Yield 6

Number Of Ingredients 12



Bolognese Stuffed Bell Peppers image

Steps:

  • 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.

Nutrition Facts : Calories 310.2 calories, Carbohydrate 17.2 g, Cholesterol 53.6 mg, Fat 20.4 g, Fiber 3.1 g, Protein 13.7 g, SaturatedFat 7.7 g, Sodium 511.2 mg, Sugar 6.3 g

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

STUFFED PEPPERS

Pan-fry beef mince with onion, garlic, tomatoes and oregano and stuff into roasted bell peppers - top with melted mozzarella cheese

Provided by Cassie Best

Categories     Dinner, Main course

Time 55m

Number Of Ingredients 11



Stuffed peppers image

Steps:

  • Heat oven to 200C/180C fan/gas 6 and heat the oil in a large pan. Add the onion and cook for a few mins to soften. Add the garlic and beef, and cook until the meat is browned - break it up with a spoon as it cooks. Add the tomatoes, oregano, stock cube and ketchup. Season well, give everything a good stir and cover with a lid. Simmer for 30 mins.
  • Meanwhile, halve the peppers and scoop out the seeds and white membrane. Place cut-side up in a roasting tin, season and bake for 20 mins.
  • When the mince is cooked, divide it between the softened peppers. Return to the oven for 10 mins, sprinkled with cheese. Scatter with basil leaves before serving.

Nutrition Facts : Calories 485 calories, Fat 27 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 19 grams sugar, Fiber 7 grams fiber, Protein 35 grams protein, Sodium 1.7 milligram of sodium

drizzle of oil
1 large onion , chopped
2 garlic cloves
500g beef mince
2 x 400g cans chopped tomatoes
a few oregano sprigs, leaves picked, or 1 tbsp dried
1 beef stock cube
2 tbsp tomato ketchup
4 peppers (mixed colours are nice)
100g grated mozzarella or cheddar
small bunch basil , leaves picked

GROUND BEEF STUFFED GREEN BELL PEPPERS WITH CHEESE

We had these not too long ago and we both decided that they needed a little more seasoning. We put a little hot pepper sauce on them and they were much better. I would probably include 2 teaspoons in the meat mix the next time that I make them.

Provided by Cindy Hartlin

Categories     Long Grain Rice

Time 50m

Yield 6 peppers, 3 serving(s)

Number Of Ingredients 9



Ground Beef Stuffed Green Bell Peppers With Cheese image

Steps:

  • Cut off the tops of green peppers; discard seeds and membranes.
  • Chop enough of the tops to make 1/4 cup, set aside.
  • Cook the whole green peppers, uncovered in boiling water for about 5 minutes; invert to drain well.
  • Sprinkle insides of the peppers lightly with salt.
  • In a skillet cook ground beef, onion and 1/4 cup chopped pepper till meat is browned and vegetables are tender.
  • Drain off excess fat. Add drained tomatoes, salt, Worcestershire, and a dash of pepper.
  • in a separate pot put water bring to boil add rice cook until rice is soft. if needed add more water.
  • add rice to beef mixture.
  • Stir in cheese. Stuff peppers with meat mixture. Place in a 10x6x2 baking dish.
  • Bake, covered in a 350 degree oven for 30 minutes. in the last 5 minutes add any remaining cheese to the top of the peppers.

Nutrition Facts : Calories 1389.5, Fat 120.9, SaturatedFat 52.8, Cholesterol 189.4, Sodium 1089.4, Carbohydrate 49.1, Fiber 8.3, Sugar 13.4, Protein 28.5

6 large green peppers
1 lb beef, Ground
1/2 cup onion, Chopped
1 (16 ounce) can tomatoes, diced
1/2 cup long grain rice, any available rice is fine it may affect cooking time though
1 cup water
1 teaspoon salt
1 teaspoon Worcestershire sauce
1 cup cheddar cheese, Shredded (about 4 ounces)

TRADITIONAL STUFFED BELL PEPPERS

Try using red, yellow, as well as green peppers for a nice presentation. What makes this recipe interesting are the spices--chili pepper and a hint of ground cloves. Sounds strange, but it's delicious.

Provided by mammamia 2

Categories     Lunch/Snacks

Time 1h15m

Yield 4-6 bell peppers, 4-6 serving(s)

Number Of Ingredients 10



Traditional Stuffed Bell Peppers image

Steps:

  • Cut tops off peppers. With sharp knife, remove white membrane inside peppers. Wash and pat dry.
  • Arrange peppers in baking pan. If one is uneven, slice a bit off the bottom to allow it to stand freely.
  • Brown ground beef with onions and garlic.
  • Add seasonings, tomatoes, and rice. Blend well. If too soupy, cook until some juice is cooked off.
  • Stuff peppers.
  • Bake 350 for 45 minutes.

Nutrition Facts : Calories 389.9, Fat 17.8, SaturatedFat 6.8, Cholesterol 77.1, Sodium 542.8, Carbohydrate 32.3, Fiber 4.3, Sugar 6.5, Protein 25.1

4 -6 bell peppers, depending on size of pepper
1 1/2 cups cooked rice
1 lb ground beef
1/2 cup chopped onion
1 -2 minced garlic clove
1/8 teaspoon ground cloves, scant
2 teaspoons chili powder
3/4 teaspoon salt
pepper
1 (14 1/2 ounce) can diced tomatoes

BOLOGNESE STUFFED BELL PEPPERS

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.

Provided by KASM75

Categories     Italian Recipes

Time 1h50m

Yield 6

Number Of Ingredients 12



Bolognese Stuffed Bell Peppers image

Steps:

  • 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.

Nutrition Facts : Calories 310.2 calories, Carbohydrate 17.2 g, Cholesterol 53.6 mg, Fat 20.4 g, Fiber 3.1 g, Protein 13.7 g, SaturatedFat 7.7 g, Sodium 511.2 mg, Sugar 6.3 g

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

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