Bolognese in Peppers
½ cup basmati rice
1½ cups prepared marinara sauce
2 tablespoons olive oil, divided
2 tablespoons minced carrots
2 tablespoons minced celery
½ pound Organic Ranchers*
¼ pound pancetta or lightly
smoked bacon, diced
¼ cup dry red wine
½ teaspoon crushed red pepper ;akes
;⁄; cup heavy cream
¼ cup grated Parmesan cheese, divided
¼ cup grated Romano cheese, divided
6 bell peppers (any color), cut in half
lengthwise, seeds removed
until browned and crumbled. Drain o; any excess liquid and return the pan to the heat.
Add marinara sauce, wine and red pepper ;akes; simmer for 10 minutes. Stir in
cream, half of the Parmesan and Romano, and rice. Simmer for 5 minutes, or until
most of the liquid has been absorbed.
Place peppers in a shallow baking dish. Fill with the beef mixture. Drizzle with the
remaining oil and top with the remaining cheese. Bake, uncovered, for 30 minutes,
or until the peppers are tender. Serve hot. Makes 4 servings.
Brands may vary by region; substitute a similar product.
Preheat oven to 375°F. Cook rice according to package directions, until tender and
;u;y. Set aside. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add
carrots and celery; cook, stirring, until tender. Add ground beef and pancetta; cook
172 A Decade of Cooking The Costco Way