Bolognese Stuffed Peppers

I decided to make this recipe, because a month or so back I made some stuffed peppers and the recipe I used made the meat on the inside really dry and the meat alone wasn't very flavorful. If you ate the meat with the pepper it wasn't too bad, but I wanted something that was tasty throughout.

This recipe was very good. the meat on the inside was flavorful and juicy. If there was one thing the stuffing may have been a little runny, but it was still really tasty.

Feeds about 3

Ingredients:

• 1 cup grated cauliflower (rice substitute)
  
• 2 tablespoons olive oil, divided
• 1/8 cup minced carrots
• 1/8 cup celery - I had celeriac left over from my soup so I used that instead of regular celery
  
• 6 bell peppers (any color) stems and seeds removed
  
• 1/2 pound ground beef
• 1/4 pound smoked bacon, diced
• 1 1/2 cups prepared marinara sauce
• 1/4 cup red wine
• 1/2 teaspoon red pepper flakes
• 1/3 cup heavy cream - optional
  
• 1/2 cup grated Parmesan cheese, divided - optional

Pre-heat oven to 375 degrees F.

Microwave the grated rice for about one minute, set aside

Heat 1 tablespoon of oil in a large skillet over medium high heat. Cook and stir carrots and celery until tender. Add ground beef and bacon, and cook until browned. Add marinara sauce, wine, and red pepper flakes, and simmer for 10 minutes. Stir in cream, half of the Parmesan cheese, and cauliflower. Simmer until the liquid has been mostly 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 while hot.


Enjoy!