Posted on August 15, 2017 by Jenny Cromack

Stuffing vegetable with bolognese can be such an effective way of getting protein, essentials fats and loads of your 5 (or 7) a day in at once – whilst limiting carbohydrate intake. Peppers, mushrooms and aubergines are a few of the usual stuffed vegetables – if you want a more carbohydrate based meal then think about stuffing a potato or sweet potato. You can always use the centre of the potato for a different meal (love a bit of meal prep!). So, here is my recipe for bolognaise stuffed peppers.

stuffed peppers

2 carrots
500g lamb or beef mince (Vegetarian options can also work well)
1 can chopped tomatoes
Frozen peas
2 sticks of celery
(Seasoning to taste, any specific spices you like to add in your own Bolognese sauce…limit added salt if possible)
3 peppers

1. Dice onion, garlic, celery and carrots and pop into the pan and then gently cook until they softened.
2. Next add the mince to the pan, make sure you stir constantly so you don’t get clumps of vegetables or mince. (at this point drain of excess fat and oils!)
3. Pour in the can of chopped tomatoes.
4. At this point get creative, add which ever herbs and spices you feel necessary.
5. Leave on a low heat with the lid on the pan for roughly 10-15 minutes (which is as long as the pepper preparation will take) so all the flavours combine.
6. Simply cut the stalks off the peppers and cut in half, you will be left with 6 halves. Put on a baking tray and place in the oven for 10-15 minutes at about 200 degrees.
7. Both the Bolognese and the pepper should be ready at the same time.
8. Fill each of the pepper halves with Bolognese.

You can even sprinkle a little bit of cheese on top if you like, only a little mind!

Hopefully the weather will hold for another couple of months, but if not, these stuffed peppers are perfect to warm you up on an Autumnal evening.