Stuffed Bell Pepper Rings

Rating: 4.22 stars
9 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

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.

By Anonymous

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Recipe Summary

prep:
25 mins
cook:
50 mins
total:
1 hr 15 mins
Servings:
6
Yield:
6 servings
Nutrition Info
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

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

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  • 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.

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; protein 32.4g; carbohydrates 27.9g; fat 18.8g; cholesterol 128.3mg; sodium 361.1mg. Full Nutrition
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Reviews (4)

Read More Reviews

Most helpful positive review

Konstantinos Koukoretsis
Rating: 4 stars
04/10/2019
I loved this dish when I made it! But you could put fewer ingredients in it so the taste is purer than you can imagine. Maybe remove the dill. Read More
Helpful
(2)

Most helpful critical review

Pat Nugent
Rating: 2 stars
04/09/2019
That's a lot of ingredients for a stuffed pepper. She was worried about the amount of time to cook whole peppers. By the looks of the ingredients, prep time and expense, I believe stuffing whole peppers wins out. If you par-boil the peppers for 2-3 min you have cut back considerably on baking time. Read More
Helpful
(4)
9 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Pat Nugent
Rating: 2 stars
04/09/2019
That's a lot of ingredients for a stuffed pepper. She was worried about the amount of time to cook whole peppers. By the looks of the ingredients, prep time and expense, I believe stuffing whole peppers wins out. If you par-boil the peppers for 2-3 min you have cut back considerably on baking time. Read More
Helpful
(4)
Konstantinos Koukoretsis
Rating: 4 stars
04/10/2019
I loved this dish when I made it! But you could put fewer ingredients in it so the taste is purer than you can imagine. Maybe remove the dill. Read More
Helpful
(2)
Sandy T
Rating: 3 stars
01/28/2019
I used havarti dill cheese, we love cheese Read More
Helpful
(2)
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Cindy
Rating: 5 stars
03/22/2020
Turned out delicious. But I also used fewer ingredients. I used red & Yellow peppers. Fir the stuffing I used Hamburger , rice, onion , garlic salt & pepper, oil packed sun dried tomatoes. I put some cut up peppers and a little olive oil in the pan. Put the stuffed peppers on top. Poured a little chicken broth around. Put tomato sauce over the peppers and Parmesan cheese. Covered with foil for the first 1/2 hour, removed foil for the second. Added mozzarella cheese on top for the last 10 min! YUM YUM YUM. We had fresh broccoli on the side. Read More
Helpful
(1)
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