Bolognese Risotto Stuffed Peppers!

Mama mia!  More red peppers!  Well, I’m finished roasting and freezing peppers for the moment and just ready to prepare something for us to enjoy in the here and now.  Stuffed peppers just sounded really good right now, and I just made these with what I had on hand, adding a little bit of this and a little bit of that (and writing it down as I went along).

Living way out in the countryside, I’ve got to keep a well stocked pantry and 2 freezers-full of frozen foods.  This way I’m always fairly prepared and don’t have to resort to wasting expensive gas driving to the nearest town for one or two items!  We learned very quickly when we moved to the Carolina’s that things are REALLY spread out from each other.  Plus when I come home from my hour and a half long commute from work, I am in no mood to shop for groceries!

For this recipe, I used my family’s Bolognese sauce recipe.  Mr. M. and P. will not eat anything without meat, so a good Bolognese makes his tummy happy every time!  Vegetarians can use marinara sauce instead, but it will taste different.  The best flavored Bolognese is part beef, part pork, and part veal.  At least that’s the way we make ours.

The great thing about this recipe is that you can add what you like and delete what you don’t like.  I think these would also be great with some sauteed, chopped porcini mushrooms added, or some diced prosciutto too!  Change the cheese varieties around, add some basil, etc!

Bill came home and dipped a spoon in some of the extra stuffing and said, “This is really, really good!”  Now that’s a super comment coming from this quiet-natured man.


Before and after baking the stuffed peppers

Bolognese and Risotto Stuffed Peppers

4 bell peppers (red, yellow or a mix), halved lengthwise, tops and seeds removed
4 cups Bolognese sauce (I use my homemade sauce)
1/4 cup risotto
3/4 cup grated Asiago cheese
1 tsp. red pepper flakes
1 cup chopped Italian flat-leaf parsley, cut fresh from the garden if possible
1 tsp. sea salt
1 tsp. freshly ground black pepper
Shredded Asiago cheese and chopped Italian flat leaf parsley for garnish.

Heat up the Bolognese sauce in a large sauce pan.
Fill a large pot half-way with water.
Bring the water to a boil; add risotto and cook for half of the time indicated on the package directions (it will continue to cook in the sauce and peppers).
Add the cheese to the sauce.
Add the Italian parsley.
Add the red pepper flakes.
Add salt and pepper and taste, taste, taste.
Add more of whatever you prefer for your own taste.

Preheat the oven to 450 degrees F.
Place the pepper halves in a bread loaf (keeps them in place when snug in this pan).
Fill each pepper half with the stuffing.
Sprinkle more grated cheese on top of each stuffed pepper.
Sprinkle with chopped Italian parsley (or after they’re finished baking if you prefer).
Cover the dish with foil and bake until the peppers are tender and the filling is hot, about 30 minutes.

Such rich colors of summer!
Your comments make me smile and I promise to get back to you. I may be slow at it because I get easily distracted by something brewing in the kitchen or hummingbirds in my gardens.

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  1. This is inspired! A heightened, Italian version of ordinary stuffed peppers. Saving this.

  2. I think your peppered out my girl! These look and sound awesome! I think these would be good even with store-bought roasted peppers and the Asiago…….well. Good stuff Roz!

  3. YUM – these look amazing!

    Now to search your blog for that sauce recipe . . .

  4. Those look amazing and reminds me of fall with the colors.

  5. Hi U.S. Roz. WOW….great looking recipe, and LOVE the multicolored pepper picture at the end of the post. That is food magazine worthy! Have a good Tuesday. Canadian Roz.

  6. I just have invite myself over I want some of these!

  7. Oh I love stuffing peppers and these look delish. Summery and fresh and full of the most delicious filling! Great job and the pictures are INCREDIBLE

  8. Roz – You are really stealing my heart with these stuffed peppers. Bolognese just might be our all-time favorite meal in my house and I’ve never thought to marry it with risotto or in a pepper before. This is seriously genius!

  9. You are the pepper queen

  10. Oh, my gosh, if I knew dishes like this were in the oven down on Ashmore Drive, I would have visited more at dinner time! These are stunning!

  11. Mama Mia is right Roz. The peppers look amazing! Have a fabulous weekend :)

  12. Thanks for sharing these with Garden Variety Wednesday. Absolutely beautiful! I would dig in…and I’m not normally a stuffed pepper person. Love the idea of using risotto as the stuffing–delicious!

  13. Hi Roz,
    We just love Stuffed Peppers, and your Peppers look awesome. We would just love your recipe. Hope you will have a great week and thanks so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  14. Have always liked the stuffed peppers, but this is different, will try it out. thanks for sharing

  15. I love stuffed peppers but this is such a fun new spin on that. I have a feeling I would love this recipe.

  16. That is a great recipe! I love that combination of ingredients. Yummy!

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