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Stuffed bell peppers topped with melted cheese and parsley on a ceramic plate with cutlery and a napkin.

Stuffed Bell Pepper Rings

Stuffed Bell Pepper Rings are an easy take on the classic stuffed peppers. They cook evenly, the filling browns properly, the sauce clings to every edge, and you get these gorgeous little rounds. Same flavors, better method!
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Course: Main Course
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4
Calories: 362kcal
Author: Lola Jay

Ingredients

For the Filling

  • 3 bell peppers mixed colors
  • 1 lb lean ground beef
  • ½ onion finely chopped
  • 1 cup cooked rice frozen or microwaveable works well and cooks quickly
  • 1 tablespoon fresh dill
  • 1 teaspoon cumin
  • ½ teaspoon paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 cup shredded mozzarella

For the Sauce

  • 1½ cups tomato sauce
  • 1 cup beef broth
  • 1 tablespoon tomato paste
  • 2 cloves garlic
  • ¼ teaspoon red pepper flakes
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon cumin
  • 2 tablespoon lemon juice
  • Salt and pepper to taste
US Customary - Metric

Instructions 

Preheat the Oven

  • Preheat oven to 375°F.

Prepare the Filling

  • In a large bowl, combine ground beef, chopped onion, cooked rice, dill, cumin, paprika, garlic powder, salt, and black pepper. Mix gently until just combined. Avoid overmixing, which can make the filling dense.
    1 lb lean ground beef, ½ onion, 1 cup cooked rice, 1 tablespoon fresh dill, 1 teaspoon cumin, ½ teaspoon paprika, 1 teaspoon garlic powder, ½ teaspoon salt

Prepare the Peppers

  • Wash the bell peppers. Slice off the tops and bottoms, then cut into thick rings about 1½ inches wide. Remove seeds and membranes.
    3 bell peppers

Stuff the Rings

  • Press the beef mixture firmly into each pepper ring so they are fully filled but not overpacked. Arrange upright in a baking dish.

Make the Sauce

  • In a blender or bowl, combine tomato sauce, beef broth, tomato paste, garlic, red pepper flakes, onion powder, garlic powder, cumin, lemon juice, salt, and pepper. Blend or whisk until smooth.
    ¼ teaspoon black pepper, 1½ cups tomato sauce, 1 cup beef broth, 1 tablespoon tomato paste, 2 cloves garlic, ¼ teaspoon red pepper flakes, ½ teaspoon onion powder, ½ teaspoon garlic powder, ½ teaspoon cumin, 2 tablespoon lemon juice, Salt and pepper to taste

Bake

  • Pour the sauce evenly over the stuffed rings. Cover loosely with foil and bake for 35 minutes, or until the internal temperature of the beef reaches 165°F.

Add Cheese

  • Remove foil, sprinkle mozzarella over the top, and return to oven for 5–7 minutes until melted and bubbly.
    1 cup shredded mozzarella

Garnish and Serve

  • Top with fresh parsley and serve warm.

Notes

Storage & Reheating

Store leftovers in an airtight container for up to 4 days.
Reheat in a 350°F oven for best texture. Microwave works, but the peppers will soften more.

Nutrition

Calories: 362kcal | Carbohydrates: 27g | Protein: 35g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 92mg | Sodium: 1241mg | Potassium: 1035mg | Fiber: 4g | Sugar: 9g | Vitamin A: 3622IU | Vitamin C: 126mg | Calcium: 197mg | Iron: 5mg
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