Bolognese Stuffed Capsicums

    1 hour 50 minutes

    A simple Bolognese is made then stuffed into capsicums and baked. Choose the size capsicum based on how you plan to serve it, small for entree and large for main.

    341 people made this

    Serves: 6 

    • 1/2 cup uncooked white rice
    • 2 tablespoons olive oil, divided
    • 30g finely diced carrots
    • 30g finely diced celery
    • 6 capsicums (any colour) stems and seeds removed, cut in half longways
    • 250g beef mince
    • 125g pancetta or lightly smoked bacon, diced
    • 1 1/2 cups prepared pasta sauce
    • 1/4 cup (60ml) red wine
    • 1/2 teaspoon chilli flakes
    • 1/3 cup (85ml) thickened cream
    • 1/2 cup grated Parmesan cheese, divided

    Preparation:30min  ›  Cook:1hour20min  ›  Ready in:1hour50min 

    1. Preheat oven to 180 degrees C.
    2. In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes or until tender and fluffy; set aside.
    3. Heat oil in a large frypan over medium high heat. Cook and stir carrots and celery until tender. Add beef mince and pancetta then cook until browned and crumbled. Drain off any excess liquid and return to heat.
    4. Add pasta sauce, wine and chilli flakes then simmer for 10 minutes.
    5. Stir in cream, half of the Parmesan cheese and rice. Simmer 5 minutes more or until most liquid has absorbed.
    6. Place chillies in a shallow baking dish and fill with beef mixture. Drizzle with remaining olive oil and top with remaining Parmesan cheese.
    7. Bake uncovered for 30 minutes in the preheated oven. Serve hot.

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    Reviews in English (284)


    This was so delicious! I did make a few changes but nothing too major and mostly at the suggestion of other reviewers: blanched peppers for 3 minutes, added one clove minced garlic to carrot/celery saute, doubled red pepper flakes because we like our food spicy, added some salt and garlic powder here and there, and mixed 2tbsp panko bread crumbs to parm.cheese topping for added crunch. This is definitely going into regular dinner rotation.  -  11 Apr 2008  (Review from Allrecipes USA and Canada)


    First, I hate bell peppers but really wanted to try this dish, I am soo glad I did. I used 4 red bell peppers and made this exactly as the recipe calls with one addition I mixed panko bread crumbs with the parmesan cheese topping to give it a light golden crispy taste and look. The presentation was right out any gourmet cook book photo. The taste was out of this world. My brother hates bell peppers and absolutely loved this dish going back for seconds. I will make this often.  -  31 Jan 2008  (Review from Allrecipes USA and Canada)


    Lovely combination of ingredients creating a beautiful sauce. Almost a shame to mix it up with rice and stuff it in a pepper, but I'm not complaining! I added onion and garlic to the vegetable mix for a more classic Bolognese and even tho' I generally prefer bacon over pancetta, in this case I felt it was well worth using the pancetta as it imparts its own, unique flavor - much different from bacon. Having my own marinara on hand that I had put up from my garden was a definite plus. As I always do with stuffed peppers, I parboiled them for a few minutes before I stuffed them and I believe that's a necessary step. The filling is not enough to fill 6 peppers so plan on making more than the recipe states. These were pleasant to prepare as well as to eat - a definitely enjoyable dinner. All the ingredients meld to create a flavor all its own and each ingredient plays an important role. Creative and delicious departure from the classic stuffed pepper.  -  13 May 2010  (Review from Allrecipes USA and Canada)