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Stuffed Bell Pepper Rings

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Crafty Cooking by Anna

"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."
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1 h 15 m servings 408 cals
Original recipe yields 6 servings

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  • Prep

  • Cook

  • Ready In

  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; 18.8 g fat; 27.9 g carbohydrates; 32.4 g protein; 128 mg cholesterol; 361 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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