Bolognese Stuffed Peppers
It's been a long time since I've made stuffed peppers, so I figured it was about time! Now that I'm back to working full-time, I need recipes that are easy to meal prep and cook in bulk. I also love a good Bolognese sauce because there's such a depth of flavor and texture. So why not combine the two? I made a pretty traditional Bolognese, but added some extra veggies to healthify things up a little bit. And instead of adding a pasta or grain with it since I was already eating pesto pasta as my other meal for the week, I kept things gluten free. I will say that each pepper on its own is better as a lunch or a side dish and not for dinner, but it would be great accompanied by something smaller. On some days, I paired it with my homemade focaccia to sop up the sauce, which was a perfect combination.
Servings: 8
Ingredients:
8 large red bell peppers
1 cup carrots, chopped
1 cup celery, chopped
8 cloves garlic, minced
6 cups spinach, roughly chopped
1 lb ground beef
1 lb ground pork
28 oz ganned tomato
1 tbs tomato paste
1/4 cup butter
1 bay leaf
1 cup red wine
Salt & Pepper to taste
Optional: 6 oz goat cheese
Instructions:
- Add garlic, beef and pork to a dutch oven or large pan and cook meat about 3 minutes until lightly browned. Stir occasionally to break up the meat and then drain the fat.
- Add celery and carrots and cook another 3-5 minutes, until meat is browned and vegetables are softened.
- Add red wine and simmer for 7-9 minutes, until reduced. Add in butter, tomato paste and seasonings and stir until combined. Cover with a top and reduce to medium-low heat and simmer for 30 minutes. Taste and season throughout the cooking process with salt and pepper. Add spinach and stir until wilted.
- While the sauce is cooking, cut the tops off the bell peppers and preheat the oven to 350° F.
- Bake the peppers for 15 minutes. Fill the peppers with sauce and bake for another 15-20 minutes, until peppers are soft. Optional: add goat cheese half way through the sauce.
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