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
Preparation
Preheat the oven to 350 degrees F.
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.
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 the 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 the aluminum foil and continue baking for about 20 minutes more, until beef is browned and peppers are still crunchy-soft.
