Stuffed Bell Pepper Rings

I use pepper rings instead of the usual whole peppers; since it takes less time to bake, there is more meat taste instead of mostly peppers, and they look so pretty on the plate, in my opinion. I love using colored peppers for a fun visual effect! Serve with sour cream, Greek-style sour cream, or nonfat yogurt.

• Preparation Time: 25 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 15 mins
• Calories: 408 Calories

Ingredients

• 2 eggs
• 1 carrot, shredded
• 1 clove garlic, minced
• salt and ground black pepper to taste
• 1 onion, diced
• ½ cup chicken broth
• 1 cup cooked rice
• 3 tablespoons olive oil, divided
• 1 tablespoon minced fresh parsley
• 2 tablespoons Italian-seasoned bread crumbs
• 2 pounds ground beef sirloin
• 1 tablespoon sun-dried tomato pesto
• ½ cup cooked corn
• 2 tablespoons chopped fresh dill, divided
• 2 tomatoes, sliced, or to taste
• ½ cup pasta sauce
• 3 green onions, thinly sliced, or to taste

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Combine ground beef, rice, onion, eggs, corn, carrot, 1 tablespoon olive oil, bread crumbs, pesto, parsley, 1 tablespoon dill, garlic, salt, and black pepper in a large bowl.

Step 3

Chop any remaining yellow bell pepper pieces and place them in the bottom of a baking dish. Add the remaining olive oil, tomatoes, pasta sauce, chicken broth, green onions, and remaining dill.

Step 4

Arrange yellow bell pepper rings in the baking dish and fill with the beef-rice mixture. Spoon the pasta sauce mixture on top to cover. Cover the baking dish with aluminum foil.

Step 5

Bake in the preheated oven for 30 minutes. Remove aluminum foil and continue baking until beef is browned and peppers are still crunchy-soft, about 20 minutes more.