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.
Provided by Anonymous
Categories Appetizers and Snacks Meat and Poultry Beef
Time 1h15m
Yield 6
Number Of Ingredients 18
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.
Nutrition Facts : Calories 408.2 calories, Carbohydrate 27.9 g, Cholesterol 128.3 mg, Fat 18.8 g, Fiber 3.5 g, Protein 32.4 g, SaturatedFat 5.1 g, Sodium 361.1 mg, Sugar 8.3 g
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