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Bolognese Sruffed Bell Peppers Recipe

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This recipe for Bolognese Sruffed Bell Peppers is from El Diddy's Go To Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
½ cup cooked rice
2 TBLS olive oil I, divided
⅛ cup minced carrots
⅛ cup celery
3 bell peppers (any color) stems and seeds removed, cut in half lengthwise
½ lb ground beef
¼ lb pancetta or lightly smoked bacon, diced
1 ½ cups prepared marinara sauce
¼ cup red wine
½ tsp red pepper flakes
⅓ cup heavy cream
½ cup grated Parmesan cheese, divided
2 TBLS Panko bread crumbs.
Directions:
Directions:
Preheat oven to 350º

Heat 1 TBLS of oil in a skillet over medium heat. Add carrots and onions and cook until tender
About 5-7 minutes.

Stir in ground meat and pancetta and cooked until browned and crumbled. Drain excess liquid. Return to heat. Add marinara, wine, and red pepper flakes. Simmer 10 minutes. Stir in cream, half the Parmesan cheese, and rice. Simmer 5 more minutes until most of the liquid is absorbed.

Place peppers in a shallow baking dish, fill with beef mixture, and drizzle with remaining olive oil. Mix remaining Parmesan cheese with the Panko bread crumbs and sprinkle over the top.

Baked uncovered for 30 minutes.
Personal Notes:
Personal Notes:
Blanch/roast peppers first. I like to get a chard looked to the peppers. Ricardo really likes this recipe.

 

 

 

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