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Name: Bolognese Stuffed Peppers
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: not set
Ingredients: 1 cup white rice cooked; 1/8 cup carrots minced; 1/8 cup Celery minced; 1/2 pound Ground beef; 1/4 pound pancetta or lightly smoked bacon diced; 1/4 cup Dry red wine; 1/2 teaspoon Red pepper flakes; 1/2 cup grated parmesan cheese divided; 1/3 cup heavy cream; 4 Bell pepper hollowed out; 1 1/2 cups prepared marinara

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INGREDIENTS

1 cup white rice cooked
1/8 cup carrots ; minced
1/8 cup Celery ; minced
1/2 pound Ground beef
1/4 pound pancetta or lightly smoked bacon ; diced
1/4 cup Dry red wine
1/2 teaspoon Red pepper flakes
1/2 cup grated parmesan cheese ; divided
1/3 cup heavy cream
4 Bell pepper ; hollowed out
1 1/2 cups prepared marinara

Servings

INSTRUCTIONS

Preheat oven to 375 degrees F (190 degrees C).

Heat 1 tablespoon of oil in a large skillet over medium high heat. Cook and stir carrots and celery until tender. Add 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.

In the interest of full disclosure, I got this recipe from All recipes.com but I have tweaked it some.

NOTES

I use brown rice instead of white and milk instead of cream an it tastes fantastic

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Bolognese Stuffed Peppers

1 cup white rice cooked
1/8 cup carrots minced
1/8 cup Celery minced
1/2 pound Ground beef
1/4 pound pancetta or lightly smoked bacon diced
1/4 cup Dry red wine
1/2 teaspoon Red pepper flakes
1/2 cup grated parmesan cheese divided
1/3 cup heavy cream
4 Bell pepper hollowed out
1 1/2 cups prepared marinara

Preheat oven to 375 degrees F (190 degrees C). 
 
 Heat 1 tablespoon of oil in a large skillet over medium high heat. Cook and stir carrots and celery until tender. Add 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.

In the interest of full disclosure, I got this recipe from All recipes.com but I have tweaked it some.

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Nutrition

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Serving Size: 1 Serving (296g)
Recipe Makes: 4 Servings

Calories: 422
Calories from Fat: 130 (31%)

Amt Per Serving		% DV

	Total Fat 14.5g	19 %
	Saturated Fat 6.8g	34 %
	Monounsaturated Fat 5.4g
	Polyunsanturated Fat 0.6g
Cholesterol 57.6mg		18 %
Sodium 144.8mg		5 %
Potassium 466.6mg		12 %
Total Carbohydrate 51.2g		15 %
	Dietary Fiber 3.7g	15 %
	Sugars, other 47.4g
Protein 17.9g		26 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 422

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