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Bolognese Stuffed Bell Peppers

A festive and comforting dish featuring roasted bell peppers filled with a savory mixture of ground beef, marinara sauce, rice, and melted cheese, perfect for autumn evenings and Halloween celebrations.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 1300
Ingredients Method Notes

Ingredients
  

For the Peppers
  • 6 pieces bell peppers (orange, tops cut for jack-o-lantern faces) Choose vibrant orange bell peppers.
For the Filling
  • 1 lb ground beef Use 80% lean for the best flavor and moisture.
  • 2 cups marinara sauce Store-bought or homemade can be used.
  • 1 cup cooked rice Could substitute with quinoa or cauliflower rice for a gluten-free option.
  • 1 piece onion (diced) Adds sweetness to the filling.
  • 3 cloves garlic (minced) Fresh garlic preferred for best flavor.
  • 1 cup shredded mozzarella Can substitute with cheddar or dairy-free cheese.
  • 1 tsp Italian seasoning
  • to taste salt and pepper

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Slice the tops off the orange bell peppers, carving jack-o-lantern faces if desired. Remove all seeds and stringy bits.
Cooking the Filling
  1. In a large skillet over medium heat, brown the ground beef and diced onion for about 6 minutes until crumbled and tender.
  2. Add minced garlic and sauté for another minute until fragrant.
  3. Stir in the marinara sauce, cooked rice, and Italian seasoning. Season with salt and pepper to taste.
Assembling the Peppers
  1. Fill each prepared bell pepper with the beef mixture, packing it firmly but not overstuffing.
  2. Top each pepper generously with shredded mozzarella.
Baking
  1. Cover the baking dish with foil and bake for 30-35 minutes until the peppers are tender and the cheese is bubbly. Remove the foil for the last 5 minutes for a golden finish.

Notes

Avoid overcooking the bell peppers. Adjust seasoning to taste before stuffing. Store leftovers for up to 3 days or freeze for up to 3 months.