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.

Prep Time:
25 mins
Cook Time:
50 mins
Total Time:
1 hrs 15 mins
6 servings


  • 2 pounds ground beef sirloin

  • 1 cup cooked rice

  • 1 onion, diced

  • 2 eggs

  • ½ 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

  • ½ cup pasta sauce

  • ½ cup chicken broth

  • 3 green onions, thinly sliced, or to taste


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

  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.

  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.

  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.

  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.

Cook's 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.

Nutrition Facts (per serving)

408 Calories
19g Fat
28g Carbs
32g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 408
% Daily Value *
Total Fat 19g 24%
Saturated Fat 5g 26%
Cholesterol 128mg 43%
Sodium 361mg 16%
Total Carbohydrate 28g 10%
Dietary Fiber 4g 13%
Total Sugars 8g
Protein 32g
Vitamin C 239mg 1,194%
Calcium 76mg 6%
Iron 4mg 21%
Potassium 904mg 19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.