These bolognese stuffed peppers are cheesy, saucy and a weeknight dinner dream!
Seriously, these will quickly become a new favorite. They are a quick and delish way to make dinner feel special and satisfying. And if you have leftover bolognese, this will come together in MINUTES!!
Bolognese is probably the #1 favorite meal made in this house. My original, AMAZING recipe is in The Pretty Dish. It’s definitely one of the most popular dishes in the book and it is so, so good.
I’ve shared a few quicker weeknight versions of it on the blog, so that’s what you’ll find below! I’m making a ground turkey version today for these peppers and it’s one that you can throw together in 30 minutes. Most bolognese recipes do taste better as they simmer and sit with time. This is no exception, but it’s still REALLY good if you stuff the peppers immediately.
You can also make the bolognese part ahead of time. My original bolognese recipe in the book makes a large amount and I always freeze (at least!) half. That means I constantly have bolognese on hand, which makes throwing these peppers together a BREEZE.
Oh and P.S. – I also have a vegetarian version of this bolognese right here! My lentil bolognese is equally as delicious and I have actually served it to Eddie WITHOUT HIM REALIZING there is no meat.
Yes. Let’s just say that may have been one of the greatest successes in my life. It’s true.
Now, this recipe!
Before the holidays, I saw something similar on the kitchn and was like… whoa. I always have bolognese on hand so I gotta make this. So I did!
I made a big batch of my bolognese to make lasagna for Christmas Day, and this is what I did with the leftovers. In less than a month, this alone has become a hugely requested meal in our house. Eddie loves it, wants to take versions of it for lunch – it’s just so good.
Now here’s the secret! I first shared this in my turkey taco stuffed pepper recipe last year. The key to fabulous stuffed peppers? Roast the peppers first.
Roast them first while you’re preparing the filling. This allows them to get a bit of that roasty, caramely, flavor on their own. It makes the peppers taste SO GOOD! I realize this doesn’t seem like much, but I promise it’s a game changer and many of you have raved about the outcome.
The same goes for this recipe. Roasting the peppers ahead of time is just wonderful and adds a lot to the recipe. Plus, you have the time for it – the bolognese will take about 30 minutes to come together, so you may as well do a quick roast of the peppers while you cook!
Now I hope I’ve convinced you to try it this week!
Bolognese Stuffed Peppers
Bolognese Stuffed Peppers
- 4 bell peppers, sliced in half lengthwise, seeds removed
- 2 tablespoons olive oil
- kosher salt and pepper
- 1 sweet onion diced
- 4 garlic cloves minced
- 8 ounces cremini mushrooms chopped
- 1 pound lean ground turkey, I like 94% lean
- 2 tablespoons tomato paste
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes
- 1 tablespoon brown sugar
- 1/2 cup dry red wine
- 1 14 ounce can fire roasted tomatoes
- 1 28 ounce can crushed tomatoes
- 1/2 cup freshly grated parmesan cheese, plus more for serving
- 1 cup freshly grated mozzarella or provolone cheese
- NOTE: Remember that you can use my LENTIL BOLOGNESE recipe linked above in the post for this to be vegetarian!
- Preheat the oven to 400 degrees F. Brush the peppers (inside and outsides) with 1 tablespoon of the olive oil and sprinkle with a big pinch of salt and pepper. Place the peppers on a baking sheet and roast for 15 to 20 minutes.
- While the peppers are roasting, make the bolognese.
- Heat a large pot over medium heat and add the remaining tablespoon of olive oil. Add in the onions with a pinch of salt and pepper and cook, stirring occasionally, until softened, about 5 to 6 minutes. Add in the garlic and mushrooms. Stir and cook for another 5 or 6 minutes, until the mushrooms soften. Add in the turkey and break it apart with a wooden spoon. Brown it, stirring and breaking it apart, until it's cooked through, about 6 to 8 minutes. Stir in the tomato paste, dried basil, oregano, pepper flakes and brown sugar. Cook for 2 more minutes.
- Add in the wine, tomatoes and parmesan. Bring the mixture to a boil then reduce to a simmer and cover, cooking for 15 minutes (or even longer if you wish!). You can make this ahead of time, FYI!
- Remove the peppers from the oven. Fill the peppers with the bolognese mixture. Top with the grated cheese. Stick them back in the oven for 15 minutes until the cheese is melty. Remove and top with parmesan before serving.
That cheese pull though.
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