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Bolognese Stuffed Sweet Peppers, Poached Egg and Rocket

A poached egg on top of anything is superb. It is a great way to add good quality protein to your dish, not to mention some deliciousness. The rocket and sweet peppers go well together and provide a good dose of nutrients and phytochemicals. Choose grass fed mince to make your bolognese for a more favourable fat profile.


My bolognese changes every time I make it. The only standard ingredients are:

  • grass fed mince
  • onion, garlic, grated carrot
  • tinned tomato
  • red wine.

To this I add any variety of the following:

  • spices (cumin, coriander, paprika, turmeric, Ceyenne pepper, chili flakes, nutmeg) but not all of them obviously. Most of them go in at the onion frying stage to release the flavours better.
  • herbs that might get a chance are rosemary, basil, bay leaf and origanum, the choice depends on the flavour you want in your end product.
  • other notable additions include Worcestershire sauce and Mrs Balls Chutney, tomato sauce or balsamic vinegar to find a balance of sweetness with the tart tomato.
  • a little acid from vinegar or lemon juice complements this balance well too

A few key points are to first fry your onion (with dried spices if using) and then add the garlic and grated carrot and cook for a couple minutes before removing from the pan. Increase the heat, add some canola oil and a little butter and brown your meat while breaking it up, do this in batches if necessary to prevent losing too much heat from the pan and thus steaming the mince, losing moisture and making the mince a little tough. Reintroduce your onion mix, add the wine and cook off the alcohol. Add the tomato and then do your thing with the other flavours you have chosen. Cook over a low heat until it is nicely reduced and the mince tender, the longer the better I feel. Adjust the seasoning as necessary.

You can do a nice big batch of bolognese and use it in this recipe to stuff peppers, or to keep and reheat  for breakfast, as a omelette filling, a salad topping for lunch or for your lasagne and spaghetti. The flavours are better the next day anyway.

Stuffed Peppers:

Preheat the oven to 180 °C. Find some nice sweet peppers, cut in half and remove the seeds. Stuff with the bolognese, drizzle with a little olive oil and bake for 20 minutes until the peppers are cooked and the mince heated through. Sprinkle with grated parmesan, serve on a bed of olive oil dressed rocket and top with a poached egg.

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