Bolognese stuffed peppers

These Bolognese stuffed peppers tick all the boxes - easy, quick, tasty and healthy too, swapping out carb-laden pasta for low GI peppers.

It's incredibly easy to make as well, with just four ingredients that come together in a little over half an hour. If you have leftover Bolognese sauce from a spagbol earlier in the week, you could use that instead. In fact it might be worth making a little extra, just so you've got enough to make this dish. Top with Parmesan cheese if you have it; otherwise anything that melts work really well too - mozzarella, cheddar or brie. Add in extra veggies if you like - chop them finely so they are a similar size to the chunks of beef.

If you'd like your peppers to become softer, bake them without the cheese for 10 minutes, then top with the cheese and bake for another 5 minutes.

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  • Preheat oven to 180ºC/350ºF/Gas 4.
  • Heat oil in a pan and add the beef. Fry until brown and pour in the jar of the Bolognese sauce.
  • Bring to a boil and simmer uncovered on very low heat for 20 mins to reduce the sauce to a thick consistency. Cool to room temperature.
  • Slice the peppers in half (lengthwise) with the stalks. Remove the seeds and pith.
  • Stuff the peppers tightly with the Bolognese and sprinkle some cheese on top
  • Place the peppers in the oven and bake until the cheese has melted.
  • Serve with a side of salad and crusty bread.
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