Italian Bolognese Stuffed Bell Peppers Food

BOLOGNESE STUFFED BELL PEPPERS

Steps:

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

ITALIAN BOLOGNESE STUFFED BELL PEPPERS

Steps:

• Step 1 Preheat Oven to 375 degrees F. Step 2 Cook rice according to package directions. (I prefer a long grain white rice which usually takes about 25 minutes). Step 3 Heat olive oil in a large sauce pan over medium high heat. Sauté and stir carrots, celery and onions until tender. Step 4 Add ground sirloin and pancetta (optional) and cook until browned and crumbled. Drain off excess liquid and return to heat. Step 5 Add in the garlic cloves and sauté for another minute. Salt and pepper the meat mixture to taste. Step 6 Add tomato sauce, wine, italian seasoning and red pepper flakes. Simmer for 10 minutes. Step 7 Stir in parmesan cheese and rice. Simmer for another 5 minutes until most of the liquid is absorbed. Step 8 Remove the tops of the peppers and insides - scraping out all the seeds. Then place in a shallow dish. ** Note: I like the peppers more tender so I cook them about 8 minutes before I add the mixture. If you prefer a firmer texture ship this step). Step 9 Fill peppers with beef mixture. Top with mozzarella or your cheese of choice. Step 10 Bake uncovered for 30 minutes. Step 11 Serve hot and garnish with fresh basil.

STUFFED SHELLS BOLOGNESE

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 1/2 cups cooking water, then drain the pasta and rinse under cold water; set aside.
• Meanwhile, heat the olive oil in a large ovenproof skillet over high heat. Add the beef and cook, breaking up the meat, until browned, 5 minutes. Add the garlic; cook 1 minute. Reduce the heat to medium; add the crushed tomatoes, tomato paste, 1 cup of the reserved cooking water and 1/2 teaspoon salt. Let simmer while you stuff the shells, about 5 minutes, adding more cooking water if the sauce gets too thick.
• Preheat the broiler. Mix the ricotta, roasted peppers, egg white, 1 tablespoon each parsley and shredded cheese, 1/2 teaspoon salt and a few grinds of pepper in a bowl. Stuff 1 tablespoon of the mixture into each shell; arrange in the skillet seam-side up. Top with the remaining 2 tablespoons shredded cheese; broil until bubbling, 5 minutes. Top with the remaining 1 tablespoon parsley.

STUFFED PEPPERS

Steps:

• Heat oven to 200C/180C fan/gas 6 and heat the oil in a large pan. Add the onion and cook for a few mins to soften. Add the garlic and beef, and cook until the meat is browned - break it up with a spoon as it cooks. Add the tomatoes, oregano, stock cube and ketchup. Season well, give everything a good stir and cover with a lid. Simmer for 30 mins.
• Meanwhile, halve the peppers and scoop out the seeds and white membrane. Place cut-side up in a roasting tin, season and bake for 20 mins.
• When the mince is cooked, divide it between the softened peppers. Return to the oven for 10 mins, sprinkled with cheese. Scatter with basil leaves before serving.

ITALIAN STUFFED BELL PEPPERS

Steps:

• In a large bowl mix together the cooked rice and the raw ground beef.
• Add the egg, salt, pepper, and garlic powder to your taste, and mix very well.(I find it's best to mix it with your hands like meatloaf.).
• Prepare the peppers by cutting them in half from top to bottom like an apple, so you have two identical halves. Take off the stem and remove the seeds.
• Fill the pepper halves equally with the rice mixture. Set them down in a 13x9" baking pan that you have put a little of the sauce on the bottom of first.
• Generously spoon sauce over the stuffed top of each pepper and then pour the remaining sauce around the peppers in the pan.
• Sprinkle the top with salt, pepper, and garlic powder.
• Bake at 350°F until the peppers are very soft and tender when tested with a knife.(depending on your oven maybe an hour or so; mine takes longer because my oven is ancient:).
• Spoon the sauce over the peppers at least three or four times while they are cooking. The sauce will thicken slightly as you bake the peppers and get delicious and rich.
• Enjoy!