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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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

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  • 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.

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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

310 calories; 20.4 g total fat; 54 mg cholesterol; 511 mg sodium. 17.2 g carbohydrates; 13.7 g protein; Full Nutrition

Reviews (316)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/11/2008
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/celery saute, doubled red pepper flakes because we like our food spicy, added some salt and garlic powder here and there, and mixed 2tbsp panko bread crumbs to parm.cheese topping for added crunch. This is definitely going into regular dinner rotation. Read More
(184)

Most helpful critical review

Rating: 2 stars
12/02/2011
Not impressed followed recipe exactly. Read More
(3)
456 Ratings
  • 5 star values: 330
  • 4 star values: 102
  • 3 star values: 15
  • 2 star values: 4
  • 1 star values: 5
Rating: 5 stars
04/11/2008
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/celery saute, doubled red pepper flakes because we like our food spicy, added some salt and garlic powder here and there, and mixed 2tbsp panko bread crumbs to parm.cheese topping for added crunch. This is definitely going into regular dinner rotation. Read More
(184)
Rating: 5 stars
04/11/2008
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/celery saute, doubled red pepper flakes because we like our food spicy, added some salt and garlic powder here and there, and mixed 2tbsp panko bread crumbs to parm.cheese topping for added crunch. This is definitely going into regular dinner rotation. Read More
(184)
Rating: 5 stars
01/31/2008
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 crumbs with the parmesan cheese topping to give it a light golden crispy taste and look. The presentation was right out any gourmet cook book photo. The taste was out of this world. My brother hates bell peppers and absolutely loved this dish going back for seconds. I will make this often. Read More
(107)
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Rating: 4 stars
05/17/2010
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 mix for a more classic Bolognese and even tho' I generally prefer bacon over pancetta, in this case I felt it was well worth using the pancetta as it imparts its own, unique flavor - much different from bacon. Having my own marinara on hand that I had put up from my garden was a definite plus. As I always do with stuffed peppers, I parboiled them for a few minutes before I stuffed them and I believe that's a necessary step. The filling is not enough to fill 6 peppers so plan on making more than the recipe states. These were pleasant to prepare as well as to eat - a definitely enjoyable dinner. All the ingredients meld to create a flavor all its own and each ingredient plays an important role. Creative and delicious departure from the classic stuffed pepper. Read More
(99)
Rating: 5 stars
07/18/2008
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 (I took the tops off & gutted out the seeds). I made my own tomato sauce to use in this but I don't think it mattered- we couldn't tell the sauce was homemade with all the ingredients in this recipe. I'll just use jarred sauce next time. I served with polenta although a light salad would make a better side dish. Panna cotta with fresh raspberries on top for dessert (cannoli would also make a fine dessert to go with this). This was a lot of work & took a long time to make but was worth the time & effort. My husband says it gets 10 stars. I highly recommend. Thanks for the recipe. Read More
(42)
Rating: 4 stars
03/21/2005
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 (the recipe says should be enough for 6 peppers). Served with mashed potatoes and steamed broccoli - presenation was very colorful expecially when red bell peppers are used. Read More
(31)
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Rating: 5 stars
10/01/2008
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! Read More
(28)
Rating: 4 stars
02/21/2006
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 cream. Stuffing peppers with bolognese sauce is a brilliant idea, and I will do this again with brown rice and my regular bolognese sauce. Read More
(15)
Rating: 4 stars
11/12/2008
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! Read More
(15)
Rating: 5 stars
12/18/2008
This was just fabulous....it's a keepr for sure. I doubled the filling recipe because it just didn' sound like enough we like the peppers well stuffed...it turned out perfectly! If you like bolognese you'll LOVE these stuffed peppers. Bet they're even better as leftovers... Read More
(14)
Rating: 2 stars
12/02/2011
Not impressed followed recipe exactly. Read More
(3)