Bolognese Stuffed Peppers

A New and Improved Bolognese?

Bolognese is one of those dishes that screams comfort but can also be made nutritious and healthy without compromising on taste, and without slaving over a hot stove for hours either.

For one, it doesn’t need to be made with beef, and turkey is a lower fat substitute that will go undetected thanks to the richness and flavor of the sauce. Also, it can be used on so much more than spaghetti, including zucchini noodles, zucchini boats, or as it is here, in bell peppers.

Of course, a variety of other proteins can be used, but turkey provides the right balance as it is lower in fat than beef, but higher in protein than chicken. It is also rich in B vitamins and tryptophan, an amino acid that is converted by the body into serotonin and could improve symptoms of anxiety and depression. Plus, it tastes great!

Taking Turkey Bolognese to the Next Level

In this recipe, the protein also comes from eggs, and the whole thing is ready in less than 30 minutes if you already have the bolognese ready to go. If you have time, you can go the extra mile and roast the peppers first before filling them and baking them again, this time with an egg nested inside. The eggs aren’t just there for protein, but also for their wealth of vitamins and minerals as well as choline, a nutrient known for its brain health benefits.

Once demonized for their cholesterol content, studies now show that high cholesterol levels are more often the result of inflammation rather than dietary sources – unless of course, your diet is causing inflammation, something that likely won’t be the case with this recipe rich in antioxidants, lycopene, and powerful nutrition.

How To Serve Bolognese Stuffed Peppers

As a treat for the eyes, don’t limit yourself to the traditional green and red bell peppers. Yellow, orange, and even purple bell peppers will make gorgeous Bolognese Stuffed Peppers. Serve them on a bed of colorful lettuce leaves, some tricolor quinoa if you’re eating pseudograins, spiralized vegetables, or a drizzle of some more bolognese.

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