Italian Sweet Peppers Stuffed W/ Bolognese


I never thought to stuff a pepper with bolognese, but I found Italian sweet peppers at Wegmans (they don’t usually have them) and I needed to do something with them.

Important tips:

  • When first starting the bolognese, BROWN the vegetables. Don’t be afraid to burn the pan – you are eventually going to deglaze it with red wine and that is where the flavor comes from.
  • Make sure you use a lot of salt in the bolognese sauce. Salt the vegetables, and add salt again when adding the tomato paste. I don’t use cream in my bolognese, just tomato paste, wine, and water.
  • The more times you add water and reduce it (keep repeating), the more flavor forms. Enjoy!


For the bolognese sauce:

  • 3 Carrots, peeled
  • 3 Celery stalks, rinsed
  • 1 Onion
  • 2 Cloves Garlic
  • 2 Cups Hearty Red Wine
  • 4 Cups Water
  • 1 Bay Leaf
  • 1 LB Ground Beef/Veal/Pork Mix
  • Salt/Pepper to season
  • 1 6 oz Can Tomato Paste

For The Peppers:

  • 3 Italian Sweet Peppers, halved, seeded
  • 1 Buffalo Mozzarella Ball
  • Olive Oil to drizzle
  • Salt/Pepper to season


  1. Food process celery, carrots, onion, garlic until it forms a fine paste
  2. Heat 2 TBS olive oil in a sauté pan, and add the processed vegetables/garlic from the food processor, season with salt and pepper. Cook for 10-15 minutes on med-high heat until the moisture is gone and the pan starts to brown
  3. Add the can of tomato paste to the pan and mix until the paste turns a red/orange color (it turns brown as it cooks) – season with about 1 tsp salt. Cook for 3-5 minutes.
  4. Add Meat to the pan, season with 1 tsp salt, and mix together. Cook until meat is brown (about 5 minutes).
  5. Add the red wine to the pan and scrape the brown bits on the bottom of the pan.
  6. When the wine is cooked (about 1-2 minutes), Add 2 Cups of water (just don’t cover the bolognese entirely with water). Reduce heat to low and simmer (you want to see slow bubbles but not a rapid boil)
  7. Keep adding water every 15-20 minutes (about 1 cup), and let it reduce, and add water. I do it about 3 times for a total of 1.5 hours.
  9. Preheat oven to 380 degrees
  10. Half the peppers and get rid of the seeds.
  11. Line a baking sheet with non stick spray
  12. Drizzle Olive Oil on both sides of the peppers, then season with salt and pepper
  13. Add bolognese to the peppers, don’t overflow too much
  14. Bake for 10 minutes
  15. Take out after 10 minutes and add a dollop of mozzarella to each pepper
  16. Bake another 10 minutes
  17. They are ready to serve. Season with more pepper and/or olive oil


One thought on “Italian Sweet Peppers Stuffed W/ Bolognese

  1. Pingback: Gnocchi Bolognese

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