Bolognese Stuffed Peppers

INGREDIENTS:

1/2 cup uncooked orzo or rice or quinoa

2 tablespoonsolive oil, divided
1/8 cup finely diced carrot
1/8 cup finely diced celery

6 bell peppers (any color) stems and seeds removed, cut in half lengthwise

1/2 poundground beef

1/4 pound pancetta or lightly smoked bacon, diced

1 1/2 cupsprepared marinara sauce

1/4 cupred wine

1/2 teaspoonred pepper flakes

1/3 cup milk or cream
1/2 cupgrated Parmesan cheese, divided

DIRECTIONS

1.  Preheat oven to 375 degrees
2.  Cook orzo or rice or quinoa according to package "el dente" directions
3.  Heat 1 tablespoon of oil in a large skillet over medium high heat.
4.  Saute vegetables with pancetta (until crispy).  
5.  Add ground beef and cook until browned and crumbled; drain off any excess liquid, and return to heat.
6. Add marinara sauce, wine, and red pepper flakes, and simmer for 10 minutes.
7. Stir in cream, half of the Parmesan cheese, and rice. Simmer 5 minutes more, or until most liquid has absorbed.
8.  Place peppers in a shallow baking dish, and fill with beef mixture. Drizzle with remaining olive oil and top with remaining Parmesan cheese.
9.  Bake, uncovered, for 30 minutes in the preheated oven. Serve hot.