These bolognese stuffed peppers are cheesy, saucy, and a weeknight dinner dream.
They’ll quickly become a new favorite: an easy, comforting way to make dinner feel special. If you already have leftover bolognese, these come together in minutes.
Bolognese is one of the most-loved meals in my house. I include a full version in my cookbook The Pretty Dish, and I’ve shared faster weeknight variations on the blog too. Today’s version uses ground turkey and can be ready in about 30 minutes.
You can also make the bolognese ahead and freeze it for quick weeknight meals. My original bolognese makes a large batch and I always save some for later—having it on hand makes stuffing peppers effortless.
If you prefer a vegetarian option, I also have a lentil veggie bolognese that works beautifully in this recipe and is hearty enough to please meat-eaters too.
About this recipe
I spotted a similar idea and adapted it to the way we cook at home. I made a large batch of bolognese for lasagna and used the leftover sauce to stuff peppers—the result became an instant favorite. My husband loves them and often asks for leftovers to take for lunch.
The secret to the best stuffed peppers: roast the peppers first. Roasting develops a sweet, caramelized flavor that elevates the whole dish. While your bolognese simmers (about 30 minutes for this quicker version), roast the peppers for 15–20 minutes—it’s an easy step that makes a big difference.
Give this a try this week—you might find it’s your new go-to dinner.
Bolognese Stuffed Peppers
Bolognese Stuffed Peppers
4
to 6 people
20 mins
40 mins
1 hr
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Ingredients
- 4 bell peppers, sliced in half lengthwise, seeds removed
- 2 tablespoons olive oil
- kosher salt and pepper
- 1 sweet onion, diced
- 4 garlic cloves, minced
- 8 ounces cremini mushrooms, chopped
- 1 pound lean ground turkey (or beef or lentils)
- 2 tablespoons tomato paste
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes
- 1 tablespoon brown sugar
- 1/2 cup dry red wine
- 1 14-ounce can fire roasted tomatoes
- 1 28-ounce can crushed tomatoes
- 1/2 cup freshly grated parmesan, plus more for serving
- 1 cup freshly grated mozzarella or provolone
Instructions
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NOTE: You can use a lentil bolognese for a vegetarian version.
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Preheat oven to 400°F. Brush the peppers inside and out with 1 tablespoon olive oil and season with a generous pinch of salt and pepper. Place on a baking sheet and roast 15 to 20 minutes until slightly softened and caramelized.
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While peppers roast, make the bolognese.
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Heat a large pot over medium heat and add the remaining tablespoon of olive oil. Add the diced onion with a pinch of salt and pepper and cook, stirring occasionally, until softened, about 5–6 minutes. Add the garlic and mushrooms and cook another 5–6 minutes until the mushrooms soften.
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Add the ground turkey and break it up with a spoon. Cook until browned and cooked through, about 6–8 minutes. Stir in the tomato paste, dried basil, oregano, red pepper flakes, and brown sugar; cook 2 minutes more.
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Add the wine, fire roasted tomatoes, crushed tomatoes, and parmesan. Bring to a boil, then reduce heat to a simmer, cover, and cook 15 minutes (longer if you have time). The sauce can be made ahead.
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Remove the roasted peppers from the oven and fill them with the bolognese. Top each with the grated mozzarella or provolone and return to the oven for 15 minutes, until the cheese is melted and bubbly. Serve with extra parmesan.
Notes
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Tag your photos with #howsweeteats on Instagram — I love seeing your versions.
That cheese pull, though.