Left over bolognese sauce
Freshly chopped parsley to taste
fresh red chili diced finely.
Parmesan & or tasty cheese about 1/2 cup grated
100 gsm crumbled fetta cheese
Cut tops off peppers; remove seeds and membranes. Chop edible part of tops and set aside. Rinse peppers under cold water. Place peppers in a large baking dish with about a cup of water in the bottom & a dash of olive oil.
I mixed left over Bolognese with some crumbled fetta cheese, some freshly chopped parsley and a fresh red chili diced finely.
Bake at 350° for 55 to 65 minutes. If desired, top stuffed peppers with a little shredded Cheddar cheese just before peppers are done; bake until cheese is melted.
I previously blogged a different recipe here for stuffed peppers.