This recipe for bolognese-stuffed roast peppers appeared in June's BBC Easycook magazine, originally featuring in the October 2014 BBC Good Food magazine.
I've been wanting to make stuffed peppers for a while now so thought this would be a good recipe to try for my first time.
The bolognese sauce is lovely and rich and the roast peppers are full of flavour, tender but hold their shape well for filling up. Topped off with stringy mozzarella...this dish is a winner!
Tips
- The bolognese sauce can be made ahead and then reheated slightly before filling the roasted peppers.
- I found I was left with lots of bolognese sauce - freeze it for another time to have with roast peppers again or with some pasta.
- I used 6 peppers but some were smaller than others and we had 3 halves each for dinner with some salad and cheesy garlic bread on the side, and heated up the leftovers the next day for lunch.
- This bolognese-stuffed roast peppers recipe is easily adapted if you’re cooking for less or more people.
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Ingredients
- drizzle of oil
- 1 large onion, chopped
- 2 garlic cloves, crushed
- 500g beef mince
- 2 x 400g tins chopped tomatoes
- a few sprigs of fresh oregano, leaves picked or 1 tbsp dried oregano
- 1 beef stock cube or pot
- 2 tbsp tomato ketchup
- salt and freshly ground black pepper
- 4 peppers, mixed colours are nice (see Tips)
- 100g grated mozzarella or cheddar
- small bunch basil, leaves picked and torn
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Instructions
- See Tips. Heat the oven to 200C/180C fan/gas 6 and heat the oil in a large pan. Add the onion and cook for a few minutes to soften. Then add the garlic and mince, and cook until the meat is browned – break it up with a spoon as it cooks. Add the chopped tomatoes, oregano, stock cube or pot and ketchup. Season well, give everything a good stir and cover with a lid. Simmer for 30 minutes.
- Meanwhile, halve the peppers and scoop out the seeds and white membrane. Place cut-side up in a roasting tin, season and bake for 20 minutes.
- When the mince is cooked, divide it between the softened peppers (see Tips). Return to the oven for 10 minutes, sprinkled with the grated cheese. Scatter with the torn basil leaves before serving.
- Enjoy with some salad and garlic or crusty bread on the side!
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Bolognese-Stuffed Roast Peppers
Ingredients
- drizzle of oil
- 1 large onion chopped
- 2 garlic cloves crushed
- 500g beef mince
- 2 x 400g tins chopped tomatoes
- a few sprigs of fresh oregano leaves picked or 1 tbsp dried oregano
- 1 beef stock cube or pot
- 2 tbsp tomato ketchup
- salt and freshly ground black pepper
- 4 peppers mixed colours are nice (see Notes)
- 100g grated mozzarella or cheddar
- small bunch basil leaves picked and torn
Instructions
- See Notes. Heat the oven to 200C/180C fan/gas 6 and heat the oil in a large pan. Add the onion and cook for a few minutes to soften. Then add the garlic and mince, and cook until the meat is browned – break it up with a spoon as it cooks. Add the chopped tomatoes, oregano, stock cube or pot and ketchup. Season well, give everything a good stir and cover with a lid. Simmer for 30 minutes.
- Meanwhile, halve the peppers and scoop out the seeds and white membrane. Place cut-side up in a roasting tin, season and bake for 20 minutes.
- When the mince is cooked, divide it between the softened peppers (see Notes). Return to the oven for 10 minutes, sprinkled with the grated cheese. Scatter with the torn basil leaves before serving.
- Enjoy with some salad and garlic or crusty bread on the side!
Notes
- The bolognese sauce can be made ahead and then reheated slightly before filling the roasted peppers.
- I found I was left with lots of bolognese sauce - freeze it for another time to have with roast peppers again or with some pasta.
- I used 6 peppers but some were smaller than others and we had 3 halves each for dinner with some salad and cheesy garlic bread on the side, and heated up the leftovers the next day for lunch.
- This bolognese-stuffed roast peppers recipe is easily adapted if you’re cooking for less or more people.
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