Italian Bolognese Stuffed Bell Peppers
Sweet bell peppers are roasted and filled with a rich, savory beef and tomato Bolognese sauce, then topped with Parmesan and herbs. It’s a comforting Mediterranean-style meal with all the soul of Italy — perfect for family dinners, meal prep, or date night.
Time:
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Ingredients:
For the Peppers:
4 large bell peppers (any color), tops sliced off and seeds removed
1 tbsp olive oil
Salt & pepper
For the Bolognese Filling:
1 tbsp olive oil
1 small onion, finely chopped
2 garlic cloves, minced
1 medium carrot, finely diced
1 celery stalk, finely diced (optional but authentic)
400g (14 oz) ground beef or beef/pork blend
1 tbsp tomato paste
1 can (400g / 14 oz) crushed tomatoes
¼ cup milk (adds richness)
1 tsp dried oregano or Italian herbs
Salt & black pepper
Pinch of red pepper flakes
Fresh basil or parsley, chopped
¼ cup grated Parmesan cheese
Optional Topping:
Shredded mozzarella or more Parmesan
Instructions:
1. Pre-Roast the Peppers
Preheat oven to 190°C (375°F).
Brush hollowed-out peppers with olive oil, sprinkle with salt and pepper.
Roast open-side up in a baking dish for 15 minutes to soften slightly.
2. Make the Bolognese
In a skillet, heat olive oil over medium heat. Add onion, carrot, and celery. Saute for 5–7 minutes until soft.
Stir in garlic and tomato paste; cook 1 minute.
Add ground beef. Brown and break up meat with a spoon, about 7–10 minutes.
Pour in crushed tomatoes, milk, oregano, salt, pepper, and chili flakes if using. Simmer uncovered 15–20 minutes, until thick and rich.
Stir in chopped basil and Parmesan. Taste and adjust seasoning.
3. Stuff and Bake
Spoon Bolognese into each pepper, filling to the top.
Optional: Sprinkle mozzarella or more Parmesan on top.
Bake stuffed peppers in a lightly oiled baking dish for 25 minutes, until bubbly and golden.
Notes:
Milk in the Bolognese balances acidity and adds richness — traditional to Northern Italian recipes.
You can prep the filling a day ahead — even freeze it!
For low-carb, skip rice and use cauliflower rice or extra veg in the filling.
Tips:
Want softer peppers? Pre-roast 5–10 minutes longer before stuffing.
Add grains: Mix ½ cup cooked rice, farro, or orzo into the meat filling for a heartier version.
Cheese options: Ricotta or provolone also work well as toppers.
Frequently Asked Questions
Q: Can I make this vegetarian?
A: Yes! Use cooked lentils, mushrooms, or a plant-based meat substitute instead of beef.
Q: Can I freeze them?
A: Absolutely — cool completely, wrap, and freeze for up to 2 months. Reheat covered at 180°C (350°F) for 30–35 mins.
Q: What’s best to serve with this?
A: A crisp green salad, garlic bread, or herbed couscous.
Nutritional Information
Calories: 420
Protein: 27g
Carbs: 16g
Fat: 28g
Fiber: 4g
Sugar: 8g
Sodium: 560mg