I’m still a fan of the idea behind this dish (basically a stuffed pepper using bolognese sauce as the base for the stuffing), but I haven’t quite mastered it yet. We had something similar at John J. Jeffries, a restaurant in Lancaster. I decided to try to recreate it, but with a healthier spin. It was decent, but there were flaws – not enough sauce, and the steps to make it healthy ended up sacrificing flavor. I’ll keep at it!