YOUR SOLIN GENERATED RECIPE
Golden Beef and Rice Stuffed Peppers
Roasted bell peppers stuffed with a savory blend of lean ground beef and brown rice, finished with a dollop of creamy yogurt for a bright and satisfying bite.
INGREDIENTS
7 oz 93% lean ground beef
0.13 cup cooked brown rice
2 large bell peppers
0.25 cup diced yellow onion
0.25 cup diced tomatoes
0 tsp extra virgin olive oil
0.25 cup nonfat Greek yogurt
0.5 tsp garlic powder
0.5 tsp smoked paprika
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh parsley
PREPARATION
Preheat your oven to 375°F and prepare a baking dish with a light coating of oil.
Slice the tops off the bell peppers and carefully remove the seeds and white membranes from the inside.
In a large skillet over medium heat, add the olive oil and sauté the diced yellow onion until it becomes translucent and fragrant.
Add the ground beef to the skillet, breaking it up with a spatula, and cook until the meat is completely browned.
Stir in the garlic powder, smoked paprika, sea salt, and black pepper to ensure the beef is well-seasoned.
Fold in the cooked brown rice and diced tomatoes, allowing the mixture to simmer for 2 minutes to meld the flavors together.
Stand the bell peppers upright in the baking dish and fill each cavity to the top with the beef and rice mixture.
Cover the baking dish tightly with foil and bake for 30 minutes, then remove the foil and bake for an additional 10 minutes until the peppers are tender.
Serve each stuffed pepper with a dollop of nonfat Greek yogurt and a garnish of fresh parsley.