YOUR SOLIN GENERATED RECIPE
Golden Beef and Rice Stuffed Peppers
Bell peppers roasted until tender and filled with a savory mixture of lean beef and fluffy rice, finished with a bright dollop of Greek yogurt.
INGREDIENTS
4 oz ground beef
2 medium bell peppers
0.25 cup cooked brown rice
0.25 cup tomato puree
0.25 cup non-fat Greek yogurt
0.5 tbsp grated parmesan cheese
0.25 tsp olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp garlic powder
0.5 tsp onion powder
1 tbsp fresh parsley
PREPARATION
Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and carefully remove the seeds and membranes from the inside.
In a large skillet over medium heat, add the olive oil and ground beef. Cook the beef, breaking it up with a spatula, until it is thoroughly browned and no longer pink.
Add the cooked brown rice, tomato puree, garlic powder, onion powder, sea salt, and black pepper to the skillet. Stir well to combine all ingredients and heat through for 2 minutes.
Stand the hollowed bell peppers upright in a baking dish. Spoon the beef and rice mixture into each pepper until they are filled to the top.
Sprinkle the grated parmesan cheese over the top of each stuffed pepper. Pour a small amount of water into the bottom of the baking dish to help steam the peppers.
Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until the peppers are tender and the cheese is slightly golden.
Serve the peppers warm, topped with a dollop of non-fat Greek yogurt and a sprinkle of chopped fresh parsley.