Bolognese Stuffed Peppers

These Bolognese Stuffed Peppers are an ideal weeknight meal. Quick, easy, minimal clean up, and completely delicious and satisfying. Bell peppers are filled with a simple bolognese sauce, mozzarella and parmesan cheeses, and a sprinkling of panko for crunch! They taste like a bowl of pasta in veggie form!

I am smitten with today’s recipe

These Bolognese Stuffed Peppers are a quick and easy meal that has so much dang flavor. Hearty without feeling heavy. Savory to the max!

They come together in about 30 minutes but taste like they took much longer to make. SO delicious!

It’s not a secret that I love stuffed peppers. I have several varieties on my site, and I make them with regularity in our household.

The first reason being that they are generally a simple meal. Not a ton of clean up. Secondly, the possibilities are endless. You can stuff your peppers with just about anything. Thirdly, you can make them as indulgent or light as you like.

Today, we’re stuffing green bell peppers with a quick and simple beef bolognese, and then we’re topping them off with melty mozzarella and a sprinkling of panko breadcrumbs for some textural crunch.

These taste like your favorite pasta but in a much lighter form! I promise you this: you won’t miss that pasta one bit (and that’s coming from a pasta-obsessed lady).

Ingredients You Need for These Bolognese Stuffed Peppers:

• Green bell peppers
• Olive oil
• Shallot
• Roma tomatoes
• Lean ground beef (I like 93% lean)
• Garlic salt
• Dried Italian seasoning
• Marinara sauce
• Cream cheese, softened
• Shredded mozzarella cheese
• Panko breadcrumbs
• Grated parmesan cheese
• Fresh parsley or basil, for serving (optional)

How to Make These Bolognese Stuffed Peppers:

Start the Peppers:

• Preheat the oven to 400°F and line a large baking sheet with tin foil or parchment paper.
• Halve the peppers lengthwise, carefully cut out the stem and inner ribs/seeds, and place on the baking sheet.
• Drizzle the peppers with a little bit of olive oil and rub them all over. Season with a sprinkle of salt.
• Place peppers cut-side down on the baking sheet and transfer to the oven for 10-12 minutes or until they are mostly somewhat tender but not soft.

Make the Filling:

• While the peppers roast, prepare the filling. Heat a large skillet over medium heat and add a drizzle of olive oil.
• Add the shallot and tomato and cook for a minute. Add in the ground beef, garlic salt, and Italian seasoning and cook, breaking the meat up, until browned and cooked through, about 5 minutes.
• Drain off any excess fat from the beef and then stir in the marinara and cream cheese. Stir in ¼ cup water. Bring the mixture up to a simmer, stirring frequently, and cook until it is thickened and everything is well combined. Remove from the heat.

Assemble & Bake:

• Remove the peppers from the oven and carefully flip them cut-side up. Carefully fill the pepper halves with the beef filling.
• Top each pepper with a sprinkling of panko and mozzarella cheese. Return the peppers to the oven and cook for another 10-12 minutes or until the filling is bubbly and the cheese is lightly browned and melted.
• Garnish with parmesan cheese and fresh herbs just before serving.

Other Stuffed Pepper Recipes You Might Enjoy:

• BBQ Chicken Nacho Stuffed Peppers
• Chicken Taco Stuffed Peppers
• Buffalo Chicken Stuffed Peppers
• Swiss Chard & Brown Rice Stuffed Peppers

These Bolognese Stuffed Peppers are an ideal weeknight meal. Quick, easy, minimal clean up, and completely delicious and satisfying.

I could eat them weekly and never tire of these flavors.

SO GOOD.

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