Bolognese Stuffed Bell Peppers

By sklesley

Ingredients

• 1 cup water
• 1/2 cup uncooked white rice
• 2 tbsp. olive oil, divided
• 1/8 cup minced carrot
• 1/8 cup minced celery
• 1/2 lb. ground beef
• 1/4 lb. pancetta or lightly smoked bacon, diced
• 1 1/2 cups prepared marinara sauce
• 1/4 cup chicken broth
• 1/2 tsp. red pepper flakes
• 1/3 cup heavy cream
• 1/2 cup grated Parmesan cheese, divided
• 4 bell peppers (any color) halved lengthwise and seeds removed

Preparation

Step 1

In a saucepan, bring water to a boil. Add rice and stir. Reduce heat; cover and simmer for 20 minutes, or until tender and fluffy. Preheat oven to 375. Heat 1 tbsp. oil in a large skillet over medium-high heat. Cook carrots and celery, stirring until tender. Add ground beef and pancetta, and cook until browned and crumbled; drain off any excess liquid and return to heat. Add marinara sauce, broth, and red pepper flakes, and simmer for 10 minutes. Stir in cream, 1/4 cup Parmesan cheese, and cooked 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 tbsp. olive oil and top with remaining 1/4 cup Parmesan cheese. Bake, uncovered for 30 minutes in the preheated oven. Serve hot.