YOUR SOLIN GENERATED RECIPE
Creamy Beef and Rice Stuffed Peppers
Lean ground beef and rice simmered in a savory tomato sauce and stuffed into vibrant bell peppers for a tender, oven-baked finish.
INGREDIENTS
6 oz 93% Lean ground beef
2 large bell peppers
0.25 cup cooked white rice
0.5 cup plain non-fat Greek yogurt
0.25 cup yellow onion
1 clove garlic
1 tbsp tomato paste
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp smoked paprika
1 tsp olive oil
PREPARATION
Preheat your oven to 375°F and lightly grease a small baking dish.
Slice the tops off the bell peppers and remove the seeds and ribs from the inside.
In a large skillet over medium-high heat, add the olive oil and sauté the diced onion until translucent, about 3 minutes.
Add the ground beef to the skillet and cook until browned, breaking it up with a spatula as it cooks.
Stir in the minced garlic, tomato paste, sea salt, black pepper, and smoked paprika, cooking for another minute until fragrant.
Remove the skillet from the heat and fold in the cooked rice and Greek yogurt until the mixture is creamy and well combined.
Stuff each bell pepper generously with the beef and rice mixture and place them upright in the prepared baking dish.
Add two tablespoons of water to the bottom of the dish, cover with foil, and bake for 30 minutes.
Remove the foil and bake for an additional 10 minutes until the peppers are tender and the tops are slightly golden.