Bolognese Stuffed Peppers
Servings: 8
Calories: 261kcal
These Bolognese Stuffed Peppers are a flavorful twist on classic stuffed peppers. They combine hearty bolognese sauce with tender bell peppers for a comforting and satisfying meal. These stuffed peppers are easy to make and packed with tons of irresistible flavor!
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Ingredients
- 1 Tbsp olive oil (15g) divided
- 2 cloves garlic minced
- 1 small yellow onion (170g) finely chopped
- 1 lb. ground beef I used 93%
- 1/2 tsp salt & black pepper
- 28 oz. can crushed tomatoes
- 4 oz. tomato paste
- 1/4 cup milk or heavy cream optional
- 2 tsp Italian seasoning & dried basil
- 1/2 tsp crushed red pepper flakes
- 4 oz. mozzarella cheese shredded
- 4 oz. sharp cheddar cheese shredded
- 1/4 cup finely grated parmesan cheese
Instructions
- Preheat the oven to 375 degrees. Grease a 9x13-inch dish.
- Cut the peppers in half lengthwise (through the stem) and scoop out the flesh and seeds. Carefully cut out any thick parts of the pepper so there's enough room.
- Place peppers cut side down in the dish. Drizzle with one teaspoon olive oil, brush all over, then season with 1/2 tsp salt + a little black pepper. Bake for 10 minutes then remove and set aside.
- Meanwhile, heat remaining oil in a large skillet over medium heat. Add the garlic and onion and cook, stirring frequently, until the onions are soft. Add the ground beef. Season with 1/2 tsp salt and pepper (each). Cook until no longer pink, breaking the beef into crumbles as you go.
- Add the crushed tomatoes, tomato paste, milk or cream (if using), Italian seasoning, dried basil and crushed red pepper. Stir until combined, reduce heat to low and cook until just starting to bubble.
- Flip the peppers and stuff them all with the bolognese. Sprinkle the mozzarella and cheddar evenly over top, gently pressing in to help it stay, then sprinkle with parmesan.
- Bake for 8-12 minutes or until the cheese is melted. Broil for a few minutes at the end if desired.
- Serve hot and enjoy!
Notes
Store leftovers in an airtight container in the fridge for 3-4 days. Reheat in the microwave for 2-3 minutes or in the air fryer at 350 degrees for 4-6 minutes or until warmed through.
To freeze: Make sure the peppers are cooled completely then you can wrap the entire 9×13 inch dish up or wrap the peppers individually. Make sure to get as much air out as possible to prevent freezer burn. To reheat, thaw in the fridge overnight then reheat in oven at 350F until heated through.
Nutrition
Serving: 1stuffed pepper half | Calories: 261kcal | Carbohydrates: 13g | Protein: 21.4g | Fat: 13.7g | Saturated Fat: 6.3g | Cholesterol: 62.8mg | Sodium: 411.5mg | Potassium: 327.3mg | Fiber: 1.7g | Sugar: 5.5g