These Bolognese stuffed peppers tick all the boxes - easy, quick, tasty and healthy too, swapping out carb-laden pasta for low GI peppers.
It's incredibly easy to make as well, with just four ingredients that come together in a little over half an hour. If you have leftover Bolognese sauce from a spagbol earlier in the week, you could use that instead. In fact it might be worth making a little extra, just so you've got enough to make this dish. Top with Parmesan cheese if you have it; otherwise anything that melts work really well too - mozzarella, cheddar or brie. Add in extra veggies if you like - chop them finely so they are a similar size to the chunks of beef.
Ingredients
- 1 jar Bolognese sauce
- 25g ground beef
- 1 red, 1 yellow and 1 green pepper
- 100g grated cheese of choice
WEIGHT CONVERTER
Method
- Preheat oven to 180ºC/350ºF/Gas 4.
- Heat oil in a pan and add the beef. Fry until brown and pour in the jar of the Bolognese sauce.
- Bring to a boil and simmer uncovered on very low heat for 20 mins to reduce the sauce to a thick consistency. Cool to room temperature.
- Slice the peppers in half (lengthwise) with the stalks. Remove the seeds and pith.
- Stuff the peppers tightly with the Bolognese and sprinkle some cheese on top
- Place the peppers in the oven and bake until the cheese has melted.
- Serve with a side of salad and crusty bread.
Top tip for making Bolognese stuffed peppers
If you'd like your peppers to become softer, bake them without the cheese for 10 minutes, then top with the cheese and bake for another 5 minutes.
You might also like...
Octavia Lillywhite is an award-winning food and lifestyle journalist with over 15 years of experience. With a passion for creating beautiful, tasty family meals that don’t use hundreds of ingredients or anything you have to source from obscure websites, she’s a champion of local and seasonal foods, using up leftovers and composting, which, she maintains, is probably the most important thing we all can do to protect the environment.
-
Baked stuffed peppers
This recipe for roasted bacon and egg stuffed peppers is a classic woman's weekly recipe taken from 1958. Stuff the peppers with bacon, egg and breadrumbs and spinkle with plenty of cheese. Bake for 50 mins and serve hot with peas or salad.
By Octavia Lillywhite Published
-
Easy Mediterranean stuffed peppers
These delicious stuffed peppers are filled with melted Edam and make a great midweek meal. They're easy to make but look very impressive and will brighten up dinner time with the colourful peppers!
By Jessica Dady Last updated
-
Roasted peppers with spiced beans and goat's cheese
This is a great twist on the usual stuffed peppers recipe with spicy beans and tangy goat's cheese in this hearty vegetarian dish.
By GoodtoKnow Published
-
Stuffed lamb shoulder with feta and apricot
Our stuffed lamb shoulder with feta and apricot is infused with lots of Middle Eastern flavours and it only takes 30 minutes of prep
By Rose Fooks Published
-
Stuffed spring leg of lamb with herby chutney
This stuffed spring leg of lamb with herby chutney is best made the night before so it can marinate and intensify in flavour.
By Jules Mercer Published
-
Easter coconut and lemon cake
This Easter coconut and lemon cake serves 12 and leftovers will keep in the fridge for up to three days.
By Jules Mercer Published
-
Prince William and Prince Harry’s ‘favourite’ childhood meals are surprisingly ‘normal’ and easy to recreate for family dinners
The brother's enjoyed "traditional, English food"
By Charlie Elizabeth Culverhouse Published
-
This one word will get you two free crumpets at Morrisons Cafes this summer
Enjoy two free crumpets with butter and jam at one of Morrisons' 406 cafes in the UK as part of a new campaign
By Maddy Biddulph Published
-
5 highest-earning baby names revealed: Your little one could grow up to earn a salary of £113,472 with one of these options
David and Sarah are just two of the baby names that could grow up to make the most money - would you choose them?
By Ellie Hutchings Published