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Stuffed Bell Pepper Rings

"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."

Ingredients :

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

Instructions :

Prep : 25M	Cook : 6M	Ready in : 1H15M

• 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.

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.

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