Bolognese Stuffed Bell Peppers Popular Recipes

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Bolognese Stuffed Bell Peppers

"This Bolognese filling is spicy, meaty, and creamy. If you're in a rush you may serve it over pasta instead of filling the peppers; just pass over the rice or orzo."

Ingredients :

1/2 cup cooked rice
2 tablespoons olive oil, divided
1/eight cup minced carrots
1/8 cup celery
6 bell peppers (any colour) stems and seeds removed, cut in half of lengthwise
half pound floor pork
1/4 pound pancetta or gently smoked bacon, diced
1 half of cups prepared marinara sauce
1/four cup purple wine
1/2 teaspoon purple pepper flakes
1/three cup heavy cream
1/2 cup grated Parmesan cheese, divided

Instructions :

Prep : 30M	Cook : 6M	Ready in : 1H50M

Preheat oven to 375 tiers F (one hundred ninety stages C).
Heat 1 tablespoon olive oil in a skillet over medium warmness. Stir inside the carrots and celery; cook dinner and stir till the vegetables are soft, approximately 5 mins.
Stir in ground red meat and pancetta, and prepare dinner till browned and crumbled; drain off any excess liquid, and go back to heat. Add marinara sauce, wine, and red pepper flakes, and simmer for 10 mins. Stir in cream, 1/2 of the Parmesan cheese, and rice. Simmer 5 mins greater, or till most liquid has absorbed.
Place peppers in a shallow baking dish, and fill with pork combination. Drizzle with remaining olive oil and pinnacle with closing Parmesan cheese.
Bake, exposed, for 30 minutes within the preheated oven. Serve warm.

Notes :

Orzo pasta makes a pleasing alternative for the rice.
If you don't have leftover rice, convey half cup rice and three/four cup water to a boil. Cover, lessen warmness to low, and simmer till water is absorbed, approximately 20 minutes. Let rice stand for five minutes; fluff with fork. You'll have a touch greater rice.
Reynolds® Aluminum foil may be used to maintain food moist, cook dinner it flippantly, and make easy-up easier.

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