Bolognese-Stuffed Peppers
Prep time: 
Cook time: 
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Serves: 10 stuffed bell pepper halves
  • 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
  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.
*swap in bacon if you cannot find pancetta

Recipe adapted from Diethood
Nutrition Information
Serving size: 1 stuffed bell pepper half Calories: 213 Fat: 11.8 Carbohydrates: 12.2 Sugar: 7.2 Sodium: 667 Fiber: 3.2 Protein: 14.0 Cholesterol: 44
Recipe by Prevention RD at