Stuffed pepper rings

    1 hour 15 min

    These beef mince, veggie and rice stuffed pepper rings are quicker to cook than whole peppers and just as delicious!

    1 person made this

    Serves: 6 

    • 900g beef steak mince
    • 160g cooked rice
    • 1 onion, diced
    • 2 eggs
    • 75g cooked sweetcorn
    • 1 carrot, grated
    • 3 tablespoons olive oil, divided
    • 2 tablespoons seasoned breadcrumbs
    • 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 peppers - tops removed, sliced into 5cm rings, seeded
    • 2 tomatoes, sliced
    • 120ml pasta sauce
    • 120ml chicken stock
    • 3 spring onions, thinly sliced

    Prep:25min  ›  Cook:50min  ›  Ready in:1hr15min 

    1. Preheat the oven to 180 C / Gas 4.
    2. Combine beef mince, rice, onion, eggs, sweetcorn, carrot, 1 tablespoon olive oil, breadcrumbs, pesto, parsley, 1 tablespoon dill, garlic, salt and black pepper in a large bowl.
    3. Chop any remaining yellow pepper pieces and place them in the bottom of a baking dish. Add the remaining olive oil, tomatoes, pasta sauce, chicken stock, spring onions and remaining dill.
    4. Arrange yellow 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 foil.
    5. Bake in the preheated oven for 30 minutes. Remove foil and continue baking until beef is browned and peppers are tender, about 20 minutes more.

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