Meal Kit
Creamy Beef Bolognese Stuffed Peppers
with mozzarella and Parmesan
Prep & Cook Time: 45-55 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
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Under %{max_calories} caloriesUnder 35g net carbs
Chef
Ryan Pugh
In Your Box (serves 2)
- 3 Green Bell Pepper
- 10 oz. Ground Beef
- 4 fl. oz. Marinara Sauce
- 1 Roma Tomato
- 1 Shallot
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1 oz. Shredded Mozzarella
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1 oz. Light Cream Cheese
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¼ cup Italian Panko Blend
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½ oz. Grated Parmesan
- 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)
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Calories590
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Carbohydrates28g
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Net Carbs21g
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Fat37g
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Protein38g
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Sodium1670mg
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
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1 Roast the Green Bell Peppers
Stem green bell peppers, halve lengthwise, and remove seeds and ribs.
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.Place pepper halves cut-side down. Roast in hot oven until tender but still crisp, 13-15 minutes.While green bell pepper roasts, prepare ingredients. -
2 Prepare Ingredients and Cook Ground Beef
Core tomato and cut into 1/2" dice
Peel and mince shallot.Heat 2 tsp. olive oil in a medium non-stick pan over medium-high heat. 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. -
3 Make the Filling
Add tomato and shallot to hot pan. Stir occasionally until lightly brown, 3-4 minutes.
Stir in marinara, cream cheese, 1/4 cup water, garlic salt, and 1/4 tsp. salt. Bring to a simmer.Once simmering, stir often until creamy and mixture has reduced slightly, 2-3 minutes.Remove from burner. -
4 Finish the Peppers
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.Roast again 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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