Bolognese Stuffed Bell Peppers


1 c. water

1/2 c. uncooked rice (or orzo)

2 T. olive oil, divided

1/8 c. minced onions (or substitute with carrots)

6 bell peppers, stems and seeds removed (blanched)

1/2 lb. ground beef

1/4 lb. pancetta, or lightly smoked bacon diced

1 1/2 c. prepared marinara sauce

1/4 c. red wine, optional

1/2 t. red pepper flakes

1/3 c. heavy cream

1/2 c. grated parmesan, divided
Preheat over 375*. In saucepan bring water to boil. Add rice and stir. Reduce heat, cover and simmer 20 minutes or until rice is tender and fluffy. Set aside. Heat 1 T. oil in a large skillet over medium high heat. Add carrots and onions and cook, stirring, until tender. Add beef and pancetta and cook until browned and crumbled. Drain. Return to heat. Add marinara, wine, and red pepper. Simmer 10 minutes. Stir in cream 1/2 of cheese and rice. Simmer 5 more minutes or until most of the liquid is absorbed. Stuff the peppers. Drizzle with remaining oil and top with remaining cheese. Bake, uncovered, for 30 minutes.