About this recipe:This Bolognese filling is spicy, meaty, and creamy. If you're in a hurry you can serve it over pasta instead of filling the capsicum, just omit the rice. (If stuffing, orzo makes a great alternative to rice.)
1/2 cup (100g) uncooked white rice
2 tablespoons (30ml) olive oil, divided
1/8 cup minced carrots
1/8 cup celery
6 capsicum (any color) stems and seeds removed, cut in half lengthwise
230g minced beef
110g pancetta or lightly smoked bacon, diced
1 1/2 cups (375ml) prepared marinara sauce
1/4 cup (60ml) red wine
1/2 teaspoon red pepper flakes
1/3 cup (80ml) thickened cream (heavy whipping cream)
In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover, and simmer for 20 minutes, or until tender and fluffy; set aside.
Heat 1 tablespoon of oil in a large skillet over medium high heat. Cook and stir carrots and celery until tender. Add minced beef and pancetta, and cook until browned and crumbled; drain off any excess liquid, and return to heat. Add marinara sauce, wine, and red pepper flakes, and simmer for 10 minutes. Stir in cream, half of the Parmesan cheese, and rice. Simmer 5 minutes more, or until most liquid has absorbed.
Place capsicum in a shallow baking dish, and fill with beef mixture. Drizzle with remaining olive oil and top with remaining Parmesan cheese.
Bake, uncovered, for 30 minutes in the preheated oven. Serve hot.