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Stuffed Bell Peppers Stuffed with Bolognese-Liver option

  • RECIPE SOURCE www.kitchenonfire.com


  • 2 Tbsp Olive Oil
  • 2 cloves Garlic, minced
  • 1 large Onion, minced
  • 1 large Carrot, peeled & minced
  • 1 stalk Celery, minced
  • 1/2 lb Ground Beef
  • 1/2 lb Ground Pork
  • 1/2 lb Ground Lamb
  • 1/2 lb Chicken Liver, Optional instead of the pork or other meat.
  • 2 Tbsp Tomato Paste
  • 2 1/2 cups diced tomato, canned
  • ¼ cup Water
  • 1-2 Tbsp Fresh or Dried Oregano
  • 1 sprig Fresh Thyme
  • To taste Salt & Pepper
  • 4-6 Red, Green, or Yellow Bell Peppers, cored & seeded whole

Cooking Instructions

1. Preheat the oven to 400°.

2. Place the bell peppers on a sheet tray and bake for about 20 minutes, until just getting soft.

3. Meanwhile, heat half the oil in a large saucepan on med-high heat. Add the garlic, onion, carrot & celery; cook & stir for about 10 minutes until softened & starting to brown. In another pan over high heat, add in the ground meats & cook until browned. Season with salt & pepper and add to the veggie mixture.

4. Stir in the tomato paste, diced tomatoes, water, oregano & thyme. Bring to a boil, reduce to a simmer, cover & cook for about 30-40 minutes. Uncover & cook an additional 4-5 minutes. Remove from the heat and season with salt & pepper.

5. Divide the Bolognese equally between the bell peppers. Use wooden toothpicks to secure the tops back in place. Or split the bell peppers in half lengthwise, put them on their sides and fill with the rice mixture. Lightly rub each bell pepper with oil and arrange in a single layer in a baking dish. Bake for 30 minutes, or until the bell peppers are tender. Serve hot or let cool to room temperature.