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5 from 1 review

Bolognese and Risotto Stuffed Peppers

Author: Roz

Ingredients

  • 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.

Instructions

  • 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.