Meal Kit
Creamy Beef Bolognese Stuffed Peppers
with mozzarella and Parmesan
Prep & Cook Time: 60+ min.
Cook Within: 5 days
Difficulty Level: Easy
Spice Level: Not Spicy
Contains: Milk, Wheat
Chef
Ryan Pugh
In Your Box (serves 2)
- 1 Shallot
- 4 fl. oz. Marinara Sauce
- 3 Green Bell Pepper
- 10 oz. Ground Beef
- 1 Roma Tomato
- ½ tsp. Garlic Salt
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½ oz. Grated Parmesan
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1 oz. Shredded Mozzarella
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1 oz. Light Cream Cheese
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0.125 cup Italian Panko Blend
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)
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Calories571
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Carbohydrates27g
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Fat33g
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Protein38g
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Sodium1675mg
Recipe Steps
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
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1 PREPARE THE INGREDIENTS
Stem green bell peppers, halve lengthwise, and remove seeds and ribs. Core tomato and cut into ½" dice Peel and mince shallot.
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2 START THE PEPPERS
Place green bell pepper halves on prepared baking sheet and top with 1 tsp. olive oil and a pinch of pepper. Massage oil and seasoning into peppers. Arrange pepper halves cut-side down. Roast in hot oven until tender but still crisp, 13-15 minutes. While peppers roast, make filling.
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3 MAKE THE FILLING
Heat 2 tsp. olive oil in a medium non-stick pan over medium-high heat. Season beef with ¼ tsp salt and a pinch of pepper. Add ground beef to hot pan. Stir occasionally, breaking up meat, until no pink remains and meat reaches a minimum internal temperature of 160 degrees, 4-6 minutes. Add tomatoes, shallot to hot pan. Stir occasionally until lightly brown, 3-4 minutes. add marinara, cream cheese, ¼ cup of water, garlic salt and an additional ¼ tsp salt. bring to a simmer and stir often until mixture has reduced slightly and sauce is creamy, 2-3 minutes.
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4 FINISH THE PEPPERS
carefully (peppers will be hot!), flip pepper halves cut side up. Distribute filling evenly among pepper halves and top mozzarella and bread crumbs. Roast again until cheese is lightly browned and bubbly, and peppers are fully tender, 9-11 minutes.
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5 FINISH THE DISH
Plate dish as pictured on front of card, garnishing peppers with grated parmesan.. Bon appétit!
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