YOUR SOLIN GENERATED RECIPE
Golden Beef and Rice Stuffed Peppers
Bell peppers roasted until tender and filled with a savory blend of grass-fed beef and turmeric-stained rice, finished with a vibrant tomato glaze.
INGREDIENTS
7 oz ground beef (93% lean)
2 medium bell peppers
0.25 cup cooked white rice
0.5 cup tomato puree
0 tsp olive oil
0.25 tsp turmeric powder
0.5 tsp garlic powder
0.5 tsp onion powder
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh parsley
PREPARATION
Preheat oven to 375°F (190°C) and slice the tops off the bell peppers, removing the seeds and membranes.
In a large skillet over medium heat, add the olive oil and ground beef, cooking until browned while breaking it up with a spatula.
Stir in the garlic powder, onion powder, turmeric, sea salt, and black pepper.
Add the cooked rice and half of the tomato puree to the beef, mixing until the rice is golden and fragrant.
Place the peppers in a baking dish and spoon the beef and rice mixture into each pepper, packing it down gently.
Top each pepper with the remaining tomato puree and pour 1/4 cup of water into the bottom of the baking dish.
Cover the dish with foil and bake for 30 minutes, then remove the foil and bake for another 10 minutes until the peppers are tender.
Garnish with fresh parsley before serving.