YOUR SOLIN GENERATED RECIPE
Lean Beef and Rice Bowl with Roasted Peppers
Pan-seared lean beef and black beans served over nutty brown rice with fire-roasted bell peppers and a squeeze of lime for a zesty finish.
INGREDIENTS
3.5 oz 93% Lean Ground Beef
0.5 cup Cooked Brown Rice
0.25 cup Black Beans
0.5 cup Sliced Red Bell Pepper
1 tsp Olive Oil
2 tbsp Diced Red Onion
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Toss the sliced bell peppers and red onions with half of the olive oil and a pinch of salt, then roast for 15 minutes until the edges are slightly charred.
While the vegetables roast, heat the remaining olive oil in a non-stick skillet over medium-high heat.
Add the lean ground beef to the skillet, breaking it apart with a spatula, and cook until browned and no longer pink.
Stir in the black beans and the pre-cooked brown rice, tossing everything together for 2-3 minutes until heated through.
Season the beef and rice mixture with a pinch of cumin, garlic powder, or black pepper to taste.
Transfer the beef and rice mixture to a bowl and top with the warm roasted peppers and onions.
Finish with a fresh squeeze of lime juice or a sprinkle of cilantro if desired.