How To Make Stuffed Bell Pepper Rings
Another way to enjoy veggies is with these stuffed bell pepper rings packed with a savory filling made of sauteed beef, rice, eggs, veggies, and spices!
Serves:
Ingredients
- 2lbsbeef sirloin,ground
- 1cuprice,cooked
- 1onion,diced
- 2eggs
- ½cupcorn,cooked
- 1carrot,shredded
- 3tbspolive oil,divided
- 2tbspItalian seasoned bread crumbs
- 1tbspsun-dried tomato pesto
- 1tbspfresh parsley,minced
- 2tbspfresh dill,chopped, divided
- 1clovegarlic,minced
- salt and ground black pepper,to taste
- 4large yellow bell peppers,tops removed, sliced into 2-inch rings, seeded, or to taste
- 2tomatoes,sliced, or to taste
- ½cuppasta sauce
- ½cupchicken broth
- 3green onions,thinly sliced, or to taste
Instructions
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Preheat the oven to 350 degrees F.
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Combine the ground beef, rice, onion, eggs, corn, carrot, 1 tablespoon of olive oil, bread crumbs, pesto, parsley, 1 tablespoon of dill, garlic, salt, and black pepper in a large bowl.
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Chop any remaining yellow bell pepper pieces and place them in the bottom of a baking dish.
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Add the remaining olive oil, tomatoes, pasta sauce, chicken broth, green onions, and remaining dill.
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Arrange the yellow bell pepper rings in the baking dish and fill with the beef-rice mixture.
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Spoon the pasta sauce mixture on top to cover.
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Cover the baking dish with aluminum foil.
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Bake in the preheated oven for 30 minutes.
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Remove the aluminum foil and continue baking for about 20 minutes more, until beef is browned and peppers are still crunchy-soft.
Nutrition
- Calories: 624.47kcal
- Fat: 31.67g
- Saturated Fat: 10.45g
- Trans Fat: 0.01g
- Monounsaturated Fat: 15.06g
- Polyunsaturated Fat: 2.19g
- Carbohydrates: 46.48g
- Fiber: 3.67g
- Sugar: 5.25g
- Protein: 37.89g
- Cholesterol: 172.29mg
- Sodium: 1093.38mg
- Calcium: 100.85mg
- Potassium: 1112.65mg
- Iron: 4.25mg
- Vitamin A: 156.90µg
- Vitamin C: 239.48mg
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