Post by @mirsdairyfree

Bolognese Stuffed Peppers🫑 - Grateful to have gotten over my 8-year old self’s sibling rivalry because these are the absolute BEST for meal prep🤤 - RECIPE Bolognese Base 1. Sauté: Cook 125g diced onion and 4–5 minced garlic cloves in oil until soft. 2. Brown: Add 1 lb ground beef along with oregano, paprika, salt, and crushed red pepper flakes. Cook until browned. 3. Simmer: Stir in 125g diced celery, 125g diced carrots, 1.5 lbs blanched diced tomatoes (fresh or canned), one 156mL can of tomato paste, and about 125mL of white wine. Simmer partially covered for at least 1 hour until thick and rich. - Bolognese Stuffed Peppers (Makes 7–8) 1. Prep the Peppers: Slice off the tops, remove seeds and veins, and shave a tiny bit off the bottoms so they stand upright. 2. Pre-Bake: Air fry (or oven bake) the pepper bottoms and tops at 360°F for 8-10 minutes to soften. Remove any pooled water once done. 3. Stuff & Bake: Thoroughly mix 2 cups of cooked brown rice into your Bolognese sauce, then stuff the peppers to the top. Air fry again at 360°F for 15 minutes. 4. Melt the Cheese: Top with your favorite dairy-free cheese and blast at 400°F for 5 minutes until melty and bubbly. Serve with the pepper tops! - #MealPrep #healthyrecipes #AirFryerRecipes #HealthyDinner #comfortfood