Bolognese-Stuffed Peppers + Weekly Menu

To say I am uninspired in the kitchen is QUITE the understatement. Our new favorite? English muffin pizzas. I mean, I’m not complaining about the meal itself, but it’s not exactly blog worthy 😉

A few friends recently gave me an Instant Pot Butter Chicken recipe (linked below) and suggested a few spice additions: tandoori masala and dried fenugreek. Shockingly, I had neither on hand in my very well-stocked pantry. I ordered the tandoori masala from Amazon and it arrived last week, so I knew the recipe would go on the menu for this week.

I didn’t, however, splurge on the dried fenugreek. Quite honestly, the smell reminds me of the challenges of breastfeeding and taking ALL sorts of fenugreek supplements that were (supposedly) helpful to enhancing milk supply. Mark used to tell me I had fenugreek-smelling breath and that it would seep from my pores.

That said, it’s probably not surprising that I was planning to forego the addition of fenugreek. That was until, however, I got a follow-up text from one of the friends who recommended the recipe and she insisted I needed the fenugreek – it elevated the recipe big time, she said. So, I swung by her house to get handed a baggie of dried green herbs 😉 I can’t decide if “dried fenugreek” being written on the baggie makes it more or less questionable 😉 It was thoughtful and funny and I’m seriously pumped for this butter chicken!

Mark is ZERO help in planning the weekly menu and as I said, I am completely uninspired. I want someone to plan, shop, execute, and clean up dinner and for that reason, it’s a good thing our kid-free vacation is on the horizon. It can’t come soon enough! We’re expecting snow here in Michigan at any time – the forecast keeps threatening and instead we get sleety, hail-like stuff. It’s worse that snow!

In the meantime, though, I’m continuing to remake oldies but goodies — this recipe being one of them. My kids tend to eat anything involving sausage and at times, they’ll accompany it with a bit of bell pepper. Miracles really do come true! Mostly kidding, bell peppers are a veggie my kids reliably eat making this recipe (all the more so) one we will continue to repeat!

Bolognese-Stuffed Peppers

Bolognese-Stuffed Peppers

Yield: 10 stuffed halves
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour

These tender bell pepper halves are packed with sausage and veggies making for a filling, flavorful dinner!

Ingredients

  • 5 bell peppers, cut in half lengthwise and seeds removed
  • 1 Tbsp olive oil
  • 1 yellow onion, diced
  • 3 carrots, diced
  • 2 stalks celery, finely diced
  • fresh ground pepper, to taste
  • 3 cloves garlic, minced
  • 5 sweet Italian turkey sausage links, casings removed
  • 4 oz pancetta, diced*
  • 1 tsp Italian Seasoning
  • 1½ cups marinara sauce
  • ¼ cup dry red wine
  • ⅓ cup whole milk
  • ¼ cup grated Parmesan cheese
  • ¼ cup freshly shaved Parmesan cheese

Instructions

  1. Preheat oven to 375 degrees F.
  2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Once hot, add onions, carrots, and celery; season with pepper and cook, stirring occasionally, for 4 minutes, or until tender. Stir in garlic and continue to cook for about 30 seconds, or until fragrant.
  3. Add turkey and pancetta; stir in Italian seasoning and cook, breaking up with a wooden spoon, until meat is cooked through.
  4. Stir in marinara sauce and wine, lower heat to medium and simmer for 5 minutes.
  5. Stir in milk and grated parmesan; continue to simmer for 5 minutes, or until most of the liquid is absorbed.
  6. Place peppers in a baking dish and fill each pepper half with prepared meat sauce.
  7. Top each pepper with shaved Parmesan. Bake for 30-32 minutes.

Notes

*swap in bacon if you cannot find pancetta

Recipe adapted from Diethood

Nutrition Information:
Serving Size: 1 stuffed bell pepper half
Amount Per Serving: Calories: 213Total Fat: 11.8gCholesterol: 44mgSodium: 667mgCarbohydrates: 12.2gFiber: 3.2gSugar: 7.2gProtein: 14.0g

Love a good stuffed pepper? There’s endless ways to make them!

Weekly Menu: November 14th – 18th

Be well,

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