Bolognese Stuffed Bell Peppers

Ingredienti!

1/2 cup of cooked rice

2 tbsp of extra virgin olive oil

1/8 cup of minced carrots

1/8 cup of celery

6 seed-removed bell peppers (I prefer a mix of green and red)

1/2 lb lean ground beef

1/4 lb pancetta

1.5 cups of cooked pomodoro sauce

1/4 cup red wine (cabernet is best)

1/2 tbsp crushed red pepper

1/3 cup heavy cream

1/2 cup grated parmigiano reggiano

Indicazioni!

1. Preheat oven to 375 degrees F (190 degrees C).
2. Heat 1 tablespoon olive oil in a skillet over medium heat. Stir in the carrots and celery; cook and stir until the vegetables are tender, about 5 minutes.
3. Stir in ground beef and pancetta, and cook until browned and crumbled; drain off any excess liquid, and return to heat. Add marinara sauce, wine, and red pepper flakes, and simmer for 10 minutes. Stir in cream, half of the Parmesan cheese, and rice. Simmer 5 minutes more, or until most liquid has absorbed.
4. Place peppers in a shallow baking dish, and fill with beef mixture. Drizzle with remaining olive oil and top with remaining Parmesan cheese.
5. Bake, uncovered, for 30 minutes in the preheated oven. Serve hot.