YOUR SOLIN GENERATED RECIPE
Golden Beef and Rice Stuffed Peppers
Lean ground beef and nutty brown rice sautéed with aromatic onions, stuffed into vibrant bell peppers and baked until tender and fragrant.
INGREDIENTS
7 oz 93% lean ground beef
2 large bell peppers
0.13 cup cooked brown rice
0.5 cup tomato puree
0.25 cup yellow onion
1 clove garlic
0.13 tbsp extra virgin olive oil
0.5 tsp dried oregano
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Preheat your oven to 375°F and prepare a small baking dish with a light coating of oil.
Slice the tops off the bell peppers, remove the seeds and membranes, and set the peppers upright in the baking dish.
In a large skillet over medium heat, add the olive oil and sauté the diced onion and minced garlic until translucent and soft.
Add the ground beef to the skillet, breaking it up with a spoon, and cook until it is completely browned and no pink remains.
Stir in the cooked brown rice, tomato puree, dried oregano, sea salt, and black pepper, simmering for 2 minutes to meld the flavors.
Spoon the beef and rice mixture into the hollowed bell peppers, pressing down gently to fill them to the top.
Pour 2 tablespoons of water into the bottom of the baking dish, cover tightly with foil, and bake for 30 to 35 minutes until the peppers are tender.
Remove from the oven and let the peppers rest for 5 minutes before serving warm.