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| 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."
Ingredients :
- 2 pounds ground beef sirloin
- 1 cup cooked rice
- 1 onion, diced
- 2 eggs
- 1/2 cup cooked corn
- 1 carrot, shredded
- 3 tablespoons olive oil, divided
- 2 tablespoons Italian-seasoned bread crumbs
- 1 tablespoon sun-dried tomato pesto
- 1 tablespoon minced fresh parsley
- 2 tablespoons chopped fresh dill, divided
- 1 clove garlic, minced
- salt and ground black pepper to taste
- 4 large yellow bell peppers - tops removed, sliced into 2-inch rings, seeded, or to taste
- 2 tomatoes, sliced, or to taste
- 1/2 cup pasta sauce
- 1/2 cup chicken broth
- 3 green onions, thinly sliced, or to taste
Instructions :
| Prep : 25M | Cook : 6M | Ready in : 1H15M |
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- Preheat the oven to 350 degrees F (175 degrees C).
- 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.
- 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.
- 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.
- 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.
Notes :
- You can substitute any ground meat for the sirloin.
- Use dill paste in place of dill weed if desired.
- Use any color bell pepper you prefer.
- If you don't have sun-dried tomato pesto, ketchup or pasta sauce will work as well.
- You may need to double the proportions of sauce depending on the size of your baking dish.
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