STUFFED BELL PEPPER RINGS

STUFFED BELL PEPPER RINGS image

Number Of Ingredients 17

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2 pounds ground beef sirloin
1 cup rice, cooked
1 onion, diced
2 eggs
1/2 cup corn, cooked
1 carrot, shredded
3 tablespoons (divided) olive oil
2 tablespoons Italian-seasoned bread crumbs
1 tablespoon sun-dried tomato pesto
1 tablespoon fresh parsley, minced
2 tablespoons (divided) fresh dill, chopped
1 clove garlic, minced
4 large yellow bell peppers, tops removed, sliced into 2-inch rings, seeded
2 (or to taste) tomatoes, sliced
1/2 cup pasta sauce
1/2 cup chicken broth, salt and ground black pepper to taste
3 (or to taste) green onions, thinly sliced

Steps:

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.
Note: 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.
Note: You may need to double the proportions of sauce depending on the size of your baking dish.