YOUR SOLIN GENERATED RECIPE
Creamy Beef and Rice Stuffed Peppers
Bell peppers roasted until tender and filled with a savory mixture of lean ground beef and brown rice, finished with a velvety Greek yogurt sauce for a rich, satisfying bite.
INGREDIENTS
4 oz ground beef (93% lean)
2 medium bell peppers
0.25 cup cooked brown rice
0.25 cup plain Greek yogurt
0.5 tbsp olive oil
0.25 cup yellow onion
1 clove garlic
0.25 cup tomato sauce
0.5 tsp dried oregano
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Preheat your oven to 375°F and grease a small baking dish.
Slice the tops off the bell peppers and carefully remove the seeds and white membranes from the inside.
In a large skillet over medium heat, add the olive oil and sauté the diced yellow onion until it becomes translucent.
Add the ground beef to the skillet, breaking it apart with a wooden spoon, and cook until fully browned.
Stir in the minced garlic, dried oregano, sea salt, and black pepper, cooking for 1 minute until fragrant.
Remove the skillet from the heat and fold in the cooked brown rice, tomato sauce, and Greek yogurt until the mixture is creamy and well combined.
Spoon the beef and rice mixture into the hollowed-out bell peppers, packing it down gently.
Place the peppers upright in the baking dish and bake for 25 to 30 minutes until the peppers are tender and the filling is hot.