European Italian Main Dishes Beef Bolognese Stuffed Bell Peppers 4.7 (471) 330 Reviews 88 Photos This Bolognese filling is spicy, meaty, and creamy. If you're in a hurry you can serve it over pasta instead of filling the peppers; just omit the rice or orzo. By Allrecipes Member Updated on October 3, 2023 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Add Photo 88 88 88 88 Prep Time: 30 mins Cook Time: 1 hr 20 mins Total Time: 1 hr 50 mins Servings: 6 Yield: 6 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 6 servings ½ cup cooked rice 2 tablespoons olive oil, divided ⅛ cup minced carrots ⅛ cup celery 6 bell peppers (any color) stems and seeds removed, cut in half lengthwise ½ pound ground beef ¼ pound pancetta or lightly smoked bacon, diced 1 ½ cups prepared marinara sauce ¼ cup red wine ½ teaspoon red pepper flakes ⅓ cup heavy cream ½ cup grated Parmesan cheese, divided Directions 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. Cook’s Note You can substitute orzo pasta for the rice.If you don't have leftover rice, bring 3/4 cup water and 1/2 cup rice to a boil. Cover, reduce heat to low, and simmer until water is absorbed, about 20 minutes. Let rice stand for 5 minutes; fluff with a fork. You'll have a little extra rice. I Made It Print 744 home cooks made it! Nutrition Facts (per serving) 310 Calories 20g Fat 17g Carbs 14g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 310 % Daily Value * Total Fat 20g 26% Saturated Fat 8g 39% Cholesterol 54mg 18% Sodium 511mg 22% Total Carbohydrate 17g 6% Dietary Fiber 3g 11% Total Sugars 6g Protein 14g 27% Vitamin C 95mg 106% Calcium 113mg 9% Iron 2mg 11% Potassium 507mg 11% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.