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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."
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1 h 50 m servings 310 cals
Original recipe yields 6 servings

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. 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.
  3. 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.
  4. Place peppers in a shallow baking dish, 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.


  • Cook's Note:
  • Orzo pasta makes a nice substitute for the rice.
  • If you don't have leftover rice, bring 1/2 cup rice and 3/4 cup water to a boil. Cover, reduce heat to low, and simmer until water is absorbed, about 20 minutes. Let rice stand for 5 minutes; fluff with fork. You'll have a little extra rice.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 310 calories; 20.4 g fat; 17.2 g carbohydrates; 13.7 g protein; 54 mg cholesterol; 511 mg sodium. Full nutrition

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Read all reviews 258
  1. 379 Ratings

Most helpful positive review

This was so delicious! I did make a few changes but nothing too major and mostly at the suggestion of other reviewers: blanched peppers for 3 minutes, added one clove minced garlic to carrot/c...

Most helpful critical review

Not impressed, followed recipe exactly.

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Most positive
Least positive

This was so delicious! I did make a few changes but nothing too major and mostly at the suggestion of other reviewers: blanched peppers for 3 minutes, added one clove minced garlic to carrot/c...

First, I hate bell peppers but really wanted to try this dish, I am soo glad I did. I used 4 red bell peppers and made this exactly as the recipe calls with one addition I mixed panko bread crum...

Lovely combination of ingredients creating a beautiful sauce. Almost a shame to mix it up with rice and stuff it in a pepper, but I'm not complaining! I added onion and garlic to the vegetable m...

Out of this world delicious! I made as directed with the only changes being that I used onion instead of celery (didn't have any), added some garlic & didn't slice the peppers in half lengthwise...

The dish was very tasty, a hit with my husband and friends. However, I found prep time to be quite a bit more than 30 minutes. Also, only had enough rice and beef mixture to fill 4 peppers (th...

Big hit. I added shredded zuchinni and replaced celery with onion. I also used ground turkey instead of ground beef. Great way to serve vegtables!

Loved this! My brother said it was absolutely delicious. I did blanch the peppers for 3 minutes and used onion instead of celery. Otherwise, followed the recipe exactly!

I had to use regular bacon because I didn't have time to shop until I found pancetta. Using pancetta would make it much better, I think, and I also liked the flavor better before adding the cr...

This was just's a keepr for sure. I doubled the filling recipe because it just didn' sound like enough, we like the peppers well turned out perfectly! If you like b...