Name: Bolognese Stuffed Bell Peppers
Prep time: 30 min
Cook time: 80 min
Total time: 110 min
Ingredients: 0.5 cup cooked rice; 2 tablespoons olive oil, divided; 0.125 cup minced carrots; 0.125 cup celery; 6 bell peppers (any color) stems and seeds removed, cut in half lengthwise; 0.5 pound ground beef; 0.25 pound pancetta or lightly smoked bacon, diced; 1.5 cups prepared marinara sauce; 0.25 cup red wine; 0.5 teaspoon red pepper flakes; 0.33333334326744 cup heavy cream; 0.5 cup grated Parmesan cheese, divided

Cook Time: 80 minutes

Ingredients

cup cooked rice
2 tablespoons olive oil, divided
1 cup minced carrots
1 cup celery
6 bell peppers (any color), stems and seeds removed, cut in half lengthwise
pound ground beef
pound pancetta or lightly smoked bacon, diced
1 cups prepared marinara sauce
cup red wine
teaspoon red pepper flakes
cup heavy cream
cup grated Parmesan cheese, divided

Directions

Preheat your oven to 375F (190C).
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the minced carrots and celery, cooking and stirring for about 5 minutes until the vegetables become tender.
Stir in the ground beef and diced pancetta. Cook the mixture until the beef is browned and crumbled. Drain any excess liquid from the pan, then return the skillet to the heat.
Pour in the marinara sauce, red wine, and sprinkle in the red pepper flakes. Let it simmer for 10 minutes to allow the flavors to blend.
Stir in the heavy cream, half of the Parmesan cheese, and the cooked rice. Let the mixture simmer for an additional 5 minutes, or until most of the liquid has been absorbed.
Place the halved bell peppers in a shallow baking dish. Stuff each pepper with the beef mixture. Drizzle with the remaining olive oil and top with the remaining Parmesan cheese.
Bake the stuffed peppers, uncovered, in the preheated oven for 30 minutes until the peppers are tender and the cheese is golden brown.
Serve hot and enjoy your delicious stuffed bell peppers!

Cooks Note

You can substitute orzo pasta for the rice. If you dont have leftover rice, bring cup of water and cup of rice to a boil. Cover, reduce heat to low, and simmer for about 20 minutes or until the water is absorbed. Let it stand for 5 minutes before fluffing with a fork. This will yield a little extra rice.

Nutrition Facts (per serving)

Calories: 310
Total Fat: 20g (26% DV)
Saturated Fat: 8g (39% DV)
Cholesterol: 54mg (18% DV)
Sodium: 511mg (22% DV)
Total Carbohydrate: 17g (6% DV)
Dietary Fiber: 3g (11% DV)
Total Sugars: 6g
Protein: 14g (27% DV)
Vitamin C: 95mg (106% DV)
Calcium: 113mg (9% DV)
Iron: 2mg (11% DV)
Potassium: 507mg (11% DV)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Bolognese Stuffed Bell Peppers combine the rich flavors of an Italian-style Bolognese sauce with the vibrant crunch of bell peppers, making for a comforting and visually appealing dish. This delightful meal features a savory mixture of ground beef, pancetta, marinara sauce, and aromatic vegetables, all stuffed into sweet bell peppers, then baked until golden. Below, we dive into the history, regional variations, and interesting facts about this dish.

History of Bolognese Stuffed Bell Peppers

The concept of stuffed peppers dates back centuries, with roots in ancient Mediterranean cooking. The Bolognese-style filling, however, comes from the city of Bologna in Italy, where the famous meat sauce was first created. Traditionally, Bolognese sauce (rag alla Bolognese) is made by simmering ground meat, vegetables, wine, and cream, often paired with pasta. Over time, this versatile sauce found its way into a variety of dishes, including stuffed vegetables like peppers. The modern version of Bolognese Stuffed Bell Peppers offers a creative twist on this Italian classic, blending hearty meat sauce with the fresh flavors of bell peppers.

Regional Variations

While Bolognese Stuffed Bell Peppers are a staple in many Italian-American kitchens, the filling can vary by region. In Italy, variations of stuffed peppers might feature local ingredients such as sausage, ricotta cheese, or a variety of herbs. Some regions also prefer to use risotto rice instead of regular rice for a richer, creamier texture. Additionally, in regions like Tuscany, a combination of ground pork and beef is commonly used, while in southern Italy, more tomato-based sauces with olives and capers might be added for an extra punch of flavor.

What Makes Bolognese Stuffed Bell Peppers Different?

What sets Bolognese Stuffed Bell Peppers apart from other stuffed pepper recipes is the use of Bolognese sauce as the stuffing. Traditional stuffed peppers often feature rice, ground meat, and a tomato-based sauce, but Bolognese-style peppers elevate the flavor by incorporating a rich, creamy, and savory sauce that infuses the meat mixture with more depth and complexity. Additionally, the inclusion of pancetta or bacon adds a smoky undertone that complements the sweetness of the peppers.

Where Are They Typically Served?

Bolognese Stuffed Bell Peppers are often served in home kitchens across the United States, particularly in Italian-American households, where they make for a hearty dinner. They are perfect for family meals, gatherings, or even a casual dinner party. The dish can be served with a side of garlic bread or a simple green salad, making it a well-rounded and satisfying meal. Additionally, stuffed peppers are popular in European countries, especially in Italy, where they may be served as part of a larger meal or as a light main dish.

Interesting Facts

Bell peppers, the primary ingredient in this dish, are technically classified as fruits due to their seeds, but they are often treated as vegetables in cooking.
Bolognese sauce, also known as rag alla Bolognese, originated in the city of Bologna in northern Italy and has been a part of Italian cuisine for over a century.
Stuffed peppers are a popular dish in many cultures around the world, from Eastern Europe to the Middle East, each with its own unique twist on the stuffing ingredients.
While the classic Bolognese sauce includes milk or cream, modern variations often use heavy cream to add richness and smoothness to the filling.
Bell peppers are packed with Vitamin C, which helps to boost immunity and fight off common colds.

Whether you're preparing a comforting dinner for the family or looking for a dish to impress guests, Bolognese Stuffed Bell Peppers provide a flavorful and hearty option that's sure to please. Their versatility and rich history make them a timeless choice in kitchens around the world.

Comments

TARA_BULL

10/06/2025 01:52:54 PM

This was so delicious! I did make a few changes but nothing too major and mostly at the suggestion of other reviewers: blanched peppers for 3 minutes, added one clove minced garlic to carrot/celery saute, doubled red pepper flakes because we like our food spicy, added some salt and garlic powder here and there, and mixed 2tbsp panko bread crumbs to parm.cheese topping for added crunch. This is definitely going into regular dinner rotation.

Larry Hill

07/31/2018 11:16:02 PM

Even my dog seemed impressed.

baseballmom3

02/14/2016 07:46:49 AM

First I never use the celery (because I rarely have it on hand). I only use red peppers and just cut off the tops and take out the seeds and insides. I also boil the peppers for three minutes and then take out and set to the side as I prepare the rest of the meal. I always use smoky bacon. I chop it and fry it in the pan and keep some of the drippings to sauté the beef, onion, garlic, and carrots in and add the rest of the ingredients exactly as stated in the recipe. I always use the same no sugar added tomato basil spaghetti sauce. I always add some panko breadcrumbs to the Parmesan cheese and top the peppers with that. Then drizzle some olive oil over the top and bake. The flavours in this recipe are outstanding. The smokey, creamy, mixed with a hint of sweetness from the tomato sauce is just out of this world. Ten star recipe. Thank you! I've made it many times.

El Conquistador

02/27/2021 09:37:22 PM

Well done on this recipe! If you put some water in the roasting pan and cover the peppers you can avoid blanching the peppers. They come out tender and tasty. Double the filling fir sure and I added 1/2 pound ground pork instead of doubling the beef. Absolutely awesome!

Alison Smith

09/17/2017 12:20:46 AM

I spent the summer getting 1 pepper here and 1 pepper there from my own garden and a neighbor's. I started blanching and freezing the peppers as they came in. As soon as I had enough to make stuffed peppers, I used this delicious recipe. Besides using blanched peppers, I used canned Italian flavored tomatoes. I sauteed an onion and some garlic and added them to the tomatoes. I also added some fresh snipped basil to the cooked rice, tomatoes cream and parmesan. A big change was for me to use RAW ground beef to the rice and tomato mixture. I then stuffed the peppers while they were still frozen so they held their shape. I cooked the stuffed peppers for 90 minutes to insure that the ground meat was cooked through. I also added mozzarella cheese to the top during the last 15 minutes of cooking. SUPER YUMMY!!

Saveur

01/09/2017 01:09:51 PM

These were very tasty and delicious stuffed peppers! Five stars on taste but found the recipe amounts to be off. I did use very large peppers, so this filled six halves. Next time I'll double the meats for a larger batch. Also, used only about half of the sauce in the mix, and warmed some additional sauce to top the finished product. Much less cooking time on the stove than recipe states, too. Just used enough cream to blush the sauce, less there needed as well. Half hour baking time yields crunchy peppers, so I would recommend par boiling the peppers first if you like them soft. Hubs raved over this dish. Thanks for sharing your recipe with us!

LindsayCarl

05/03/2019 05:19:11 PM

This was a big hit w our whole family. I have since made it w leftover spaghetti in place of the rice as well. The first time I made it was for Halloween & carved little jack-o-lantern faces into the orange peppers & placed the stem tops back on after cooking. Turned out very cute!

Robert C Dickerson

07/21/2020 09:09:45 PM

Definitely one of my favorite new recipes! Absolutely delicious! I simplified by using 1 lb of Italian sausage, added garlic and onion to veggie sauté, and did not blanch peppers, simply broiled everything on Lo for a couple of minutes at the end of 30 bake time. Love the crunch of the peppers with the delicious filling. Will definitely be adding this to a monthly rotation.

Tammy

01/14/2020 09:16:55 PM

I only used 4 bell peppers. Used onion instead of celery. Added large clove of garlic. Used 3 mild Italian sausage links instead of ground beef and bacon instead of pancetta. For the rice I used a precooked rice by VeeTee. It’s 9.9 oz and I used it all. I also precooked my peppers until they softened a little. Rey good!

bsparky28

04/09/2020 04:52:41 PM

Absolutely loved it. I added a small can of spicy V8 to it. Blanched the peppers before hand. Also made some extra marinara with heavy cream and a little cooking wine too splash on top and on the plate when serving.

Lisa K

05/25/2020 03:23:49 PM

I used 4 peppers, 1/2 lb ground beef and 1/2 lb pork. Used some onion and garlic as well. Used quinoa instead of rice. Blanched the peppers first for about 5 min or so. Recipe was very good.

Alyssa Eidson

09/07/2025 10:19:40 PM

I tucked this recipe away nine years ago, and it’s been a staple ever since—always a crowd-pleaser. I’ve made it countless times, but next round, I’m switching things up with orzo pasta to give it a fresh twist.

tunefisher

02/13/2025 12:12:56 AM

It needed to cook about 15 longer for the bell peppers to reach the doneness I prefer

John Collins

03/15/2024 05:51:40 PM

My stomach said thank you.

Yvette Keitt Clark

11/05/2023 01:17:25 AM

It is delicious. I made it twice in two weeks. No changes perfect as is.

marykrask

09/08/2023 06:09:17 PM

I loved this recipe!!! Delicious but I like my peppers really fully stuffed so I doubled the filling. Very tasty!

Rodinka

08/27/2022 03:32:19 PM

Made this with my jarred Bolognese! Just added rice and made the left over sauce into meatballs by adding an egg and some sourdough breadcrumbs. Looks really good. Now it’s on to cooking it up.

David Shirley

03/02/2022 06:20:51 AM

great

David Kullman

02/11/2022 02:15:28 PM

I made this and took out the pork and replaced with mushrooms and a little salt. It was delicious.

steverricks

11/22/2021 01:25:50 AM

Very good. I changed it up with ingredients I had. Ground pork instead of beef and onions instead of carrots and celery. No bacon because I used ground pork.