Meal Kit
Creamy Beef Bolognese Stuffed Peppers
with mozzarella and Parmesan
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
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Under %{max_calories} caloriesUnder 35g carbsOver 30g protein
Chef
Ryan Pugh
When we were kids, we were always confusing "Bolognese" with "bologna." (We were strange children.) No phony bologna sandwiches-with-names here… ground beef, cheese, tomato, and rich marinara fill these peppers with a combination of flavor that can't be beat. And gooey mozzarella on top. This meal has only one name: delicious.
In Your Box (serves 2)
- 3 Green Bell Pepper
- 10 oz. Ground Beef
- 1 Roma Tomato
- 4 oz. Marinara Sauce
- 1 Shallot
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1 oz. Shredded Mozzarella
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1 oz. Cream Cheese
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¼ cup Italian Panko Blend
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½ oz. Grated Parmesan Cheese
- ½ tsp. Garlic Salt
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) yOk4mb3m
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Calories590
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Carbohydrates29g
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Net Carbs21g
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Fat38g
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Protein37g
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Sodium1640mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using ground turkey, break up until turkey reaches minimum internal temperature, 6-8 minutes.
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If using Italian sausage, remove from casing, if necessary. Break up sausage until no pink remains and sausage reaches minimum internal temperature, 4-6 minutes.
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1 Start the Peppers
Stem peppers, halve lengthwise, and remove seeds and ribs.
Place pepper halves on prepared baking sheet and top with 1 tsp. olive oil and a pinch of pepper. Massage oil and seasoning into peppers. Flip pepper halves cut-side down.Roast in hot oven until tender, but still crisp, 13-15 minutes.While peppers roast, continue recipe. -
2 Start Filling and Prepare Ingredients
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add ground beef, 1/4 tsp. salt, and a pinch of pepper to hot pan. Stir occasionally, breaking up meat, until no pink remains and beef reaches a minimum internal temperature of 160 degrees, 4-6 minutes.While beef cooks, core tomato and cut into 1/2" dice.Peel and mince shallot. -
3 Finish the Filling
Add tomatoes and shallots to hot pan. Stir occasionally until browned, 3-4 minutes.
Stir in marinara, softened cream cheese, 1/4 cup water, garlic salt, and 1/4 tsp. salt. Bring to a simmer.Once simmering, stir often until creamy and slightly reduced, 2-3 minutes.Remove from burner. -
4 Finish the Peppers
Remove baking sheet from oven. Carefully flip peppers cut-side up. Peppers will be hot! Use a utensil. Distribute filling evenly among pepper halves and top with mozzarella and panko. If peppers are too large to fill completely, fill 4 halves and roast 3-4 minutes longer. Remaining pepper is yours to use as you please!
Roast again in hot oven until cheese is lightly browned and bubbly and peppers are fully tender, 9-11 minutes. -
5 Finish the Dish
Plate dish as pictured on front of card, garnishing peppers with Parmesan. Bon appétit!
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