Side Pannel
Bolognese Stuffed Peppers
Bolognese Stuffed Peppers
- Recipe Submitted by maryjosh on 04/05/2018
Ingredients List
- 6 bell peppers, any color cut in half lengthwise
- 2 tablespoons olive oil divided
- 1 yellow onion, diced
- 1/2 cup diced carrots
- 1/2 cup diced celery
- salt and fresh ground pepper, to taste
- 3 cloves garlic minced
- 1 pound lean ground turkey meat
- 1/2 cup diced pancetta or bacon
- 1 teaspoon Italian Seasoning
- 1.5 cups marinara or pasta sauce
- 1/4 cup dry red wine or dark colored juice
- 1/3 cup milk or half and half
- 1/2 cup grated parmesan cheese
- 1/4 cup freshly shaved parmesan cheese (optional) for garnish
- 2 tablespoons fresh chopped parsley (optional) for garnish
Directions
Preheat oven to 375F.
Heat 1 tablespoon olive oil in a large nonstick pan over medium-high heat.
Add onions, carrots, and celery; season with salt and pepper and cook, stirring occasionally, for 4 minutes, or until tender.
Stir in garlic and continue to cook for about 30 seconds, or until fragrant.
Add ground meat and pancetta or bacon; stir in Italian Seasoning and cook until browned and crumbled.
Stir in marinara sauce and wine, lower heat to medium and simmer for 8 minutes.
Stir in milk or half & half and grated parmesan; continue to simmer for 5 minutes, or until most of the liquid is absorbed.
Place peppers in a baking dish.
Fill each halved pepper with prepared meat sauce.
Drizzle remaining olive oil over each pepper and place in the oven, uncovered, for 30 minutes, or until peppers are tender.
Remove from oven.
Garnish with shavings of parmesan cheese and parsley.
Serve.
Heat 1 tablespoon olive oil in a large nonstick pan over medium-high heat.
Add onions, carrots, and celery; season with salt and pepper and cook, stirring occasionally, for 4 minutes, or until tender.
Stir in garlic and continue to cook for about 30 seconds, or until fragrant.
Add ground meat and pancetta or bacon; stir in Italian Seasoning and cook until browned and crumbled.
Stir in marinara sauce and wine, lower heat to medium and simmer for 8 minutes.
Stir in milk or half & half and grated parmesan; continue to simmer for 5 minutes, or until most of the liquid is absorbed.
Place peppers in a baking dish.
Fill each halved pepper with prepared meat sauce.
Drizzle remaining olive oil over each pepper and place in the oven, uncovered, for 30 minutes, or until peppers are tender.
Remove from oven.
Garnish with shavings of parmesan cheese and parsley.
Serve.
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