Cheesy Stuffed Pepper Rings Recipes

STUFFED BELL PEPPER RINGS

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.

CHEESY STUFFED PEPPER RINGS

Steps:

• Potato Filling -- In a large saute pan, add the oil and butter and bring to medium heat. Add in the garlic, onion and cook for 2 minutes. Then add the potatoes, salt, pepper, parsley, and cayenne and cook until slightly brown on medium high heat but not over done. You still want them undercooked a bit, but soft and tender Approximately 7-10 minutes. When done, remove from the heat into a large bowl, let cool slightly and add the egg, cheese and scallions and mix well.
• Peppers -- As the potatoes are cooking prepare the peppers. Cut the very top and bottom off of the pepper and then cut in 3 - 1" (approximate size) rings. Remove the ribs and seeds. This should make 3-4 - 1" rings per pepper.
• Bake -- On a cookie sheet lined with foil or parchment paper sprayed with non-stick spray or Pam, set the rings down and then fill with the potato mixture and be sure to press down and fill completely. Cook 30 minutes in a 350 degree oven until golden brown and the peppers are soft and tender.
• Serve -- Pretty and easy. ENJOY!

HOW TO MAKE HOT PEPPER RINGS

Steps:

• Wash jars, lid tops and rings with dishwashing soap and hot water. Rinse and let them air dry while you prepare the peppers.
• Step 2.
• Put on rubber gloves and rinse peppers with warm water. Cut off the top stems and discard.
• Step 3.
• Slice horizontally across the peppers to make rings of your preferred thickness. Scrape out the seeds with your knife if you don't want peppers that are very hot.
• Step 4.
• Place the large pot on the stove. Pour in 7 cups white vinegar and 7 cups cold water, and stir to combine. Turn heat on "High" and cook until the mixture begins to boil, then turn off the heat.
• Step 5.
• Put another large pot on the stove as the vinegar and water are boiling. Lay your pint jars, lid tops and rings in the pot, cover them with cold water and heat on "High" until boiling to disinfect them.
• Step 6.
• Reduce heat to "Low" after the jars have been boiled. Put on oven mitts and remove the jars from the pot.
• Step 7.
• Divide the peppers evenly among the 8 1-pint jars, along with 1/2 teaspoon of salt per jar. Cover the peppers with the hot vinegar and water, distributing evenly.
• Step 8.
• Place lid tops and rings on the openings of the jars, then press rings down to firmly secure. Heat the pot of water in which the jars were boiled, refilling with additional water if needed to cover the jars.
• Step 9.
• Wait until the water begins to boil, then gently place the jars in the pot, letting them boil for 10 minutes so the lid tops and rings on the jar tightly seal. Turn off the heat, remove the jars of peppers with oven mitts, and store them in a cool, dry place.